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Receta Mixed Grilled: 3 New Takes On An Old Favorite

by Global Cookbook

Ingredientes

Butter for grilling 4 slc pumpernickel bread 1/3 lb piece Havarti with caraway thinly sliced 1 x vine-ripe tomato thinly sliced     A few blades fresh chive snipped or possibly minced 4 slc whole-grain bread 1/3 lb brick sharp cheddar thinly sliced 8 x thin slices baked ham 1 sm McIntosh apple thinly sliced

4 slc crusty white bread 1/3 lb Gruyere thinly sliced 2 x handfuls baby spinach leaves     (from bulk bin of produce department) 2 x artichoke hearts in water liquid removed, sliced     (reserve the remainder of a small can for a salad topper later in the week)     Coarse salt to taste     Freshly-grnd black pepper to taste

Direcciones

1. Heat a nonstick griddle pan over medium-high heat. Wipe grill with butter nestled in paper towel. Add in 4 slices bread. Cover bread with thin slices of cheese.
2. Cover pumpernickel and Havarti grilled cheese with sliced tomato and chives.
3. Cover cheddar and whole wheat grilled cheese with 2 slices of ham per sandwich and some sliced apple.
4. Cover the crusty white bread-and-Gruyere sandwiches with spinach leaves and thinly sliced artichokes seasoned with salt and pepper.
5. Make 2 sandwiches at a time and transfer to a hot plate in low oven. Cut sandwiches corner to corner and serve a platter of mixed grilled sandwiches with your homemade soup.
6. This recipe yields 4 servings, 1 1/2 sandwiches each.

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