Grilled cheese sandwiches don't have to be dull

February 13, 2001

Grilled cheese sandwiches don't have to be dull

The Associated Press

heese sandwiches, perhaps grilled, are an obvious choice when it comes to making a fast meal - but it doesn't have to be a dull one.


If you're looking for encouragement to try something different, consider Warm Goat Cheese, Beet and Arugula Sandwiches. Or, imagine how good a Grilled Cheddar and Bacon sandwich on Raisin Bread can taste. Both can be made in minutes.

These tasty variations are featured in "Gourmet Every Day" (Random House, $29.95), a collection -put together by Gourmet magazine's editors - of recipes that are quick and easy enough for the busiest among us to manage.

Choices range from hearty, one-dish dinners for all seasons, to a variety of alternatives, accompaniments and snacks. Cook's tips are sprinkled in the mix and many dishes are illustrated with large color photos.


Warm Goat Cheese, Beet and Arugula Sandwiches

  • 2 teaspoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • salt and pepper, to taste
  • 3 tablespoons olive oil
  • 14- to 15-ounce can sliced beets, drained
  • 8 bread slices, 1/2-inch thick, from a round country loaf
  • 6 ounces soft mild goat cheese, softened
  • 4 very thin slices red onion, rings separated
  • 16 large arugula leaves

Preheat broiler.

Whisk together vinegar, mustard, and salt and pepper to taste, then whisk in 2 tablespoons oil. Toss beets with this vinaigrette.

Arrange bread on a large baking sheet and brush with remaining tablespoon oil. Season with salt and pepper and broil 6 inches from heat 1 to 1 1/2 minutes, or until edges are golden. Remove 4 slices from oven. Turn remaining 4 slices over on baking sheet and spread thickly with goat cheese. Broil 1 minute more and transfer to plates. Top goat cheese with drained beets, onion, arugula and remaining bread, toasted sides up.

Serves 4.

Grilled Cheddar and Bacon on Raisin Bread

  • 3 tablespoons unsalted butter, softened
  • 8 slices raisin bread
  • 1/2 pound thinly sliced, extra-sharp Cheddar
  • 8 bacon slices, cooked until crisp and drained on paper towels

On a large sheet of wax paper, butter one side of each raisin bread slice, and turn slices over. Arrange Cheddar on unbuttered sides of bread and top 4 slices with bacon. Flip remaining bread onto bacon.

Heat a nonstick skillet over moderate heat until hot and cook sandwiches in batches, pressing lightly with a metal spatula, until undersides are golden, about 1 minute. Turn sandwiches over and cook, pressing lightly, until undersides are golden and cheese is melted, about 1 minute.

Serves 4.

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