Nothing is more comforting at the end of a long day at work or school that a cozy, toasty grilled cheese sandwich. Putting cheese between two slices of bread then heating in frying pan isn’t exactly rocket science. But there are more adventurous versions than others. In fact, Laura Werlin wrote an entire book dedicated to the concoction call “Great Grilled Cheese: 50 Innovative Recipes for Stove Top, Grill and Sandwich Maker.”
Grilled cheese chefs from all 50 states submitted nearly 6,000 recipes in a Dupont-sponsored contest “searching for the greatest grilled cheese sandwich.”
You’ve probably got your old standby. If you’re in a cheesy mood but want to try something different, here’s the grand prize winning recipe from the Dupont contest. (If it’s not to your liking, visit grilledcheese-contest.com for more grilled goodness).
Yield: 4 sandwiches 1/2 mango, 1/4 inch diced
2 tablespoons red onion, 1/4inch diced
1/4 red bell pepper, 1/4 inch diced
1 tablespoon fresh lime juice
pinch of sugar
1/2 teaspoon kosher salt
freshly ground black pepper
3 tablespoons butter, at room temperature
1 tablespoon curry powder
8 slices fresh Italian bread
8 slices Swiss cheese
1/4 cup honey mustard
In a small bowl, mix together mango through black pepper to make a salsa. Set aside. (Note: this can be made one day ahead and refrigerated. Bring to room temperature before using.) You should have about 1 1/2 cups salsa.
In a small bowl, mix the butter and curry together. Spread 2 tablespoons of the butter mixture on one side of each slice of bread.
Place four slices of bread on your work surface, buttered side down. Spread the mustard on the bread. Place about two tablespoons of the mango salsa on the bread followed by the cheese. Place the remaining four bread slices on top, buttered side up.
Add the remaining curry butter to a non-stick skillet and heat over medium heat for two minutes. Put the sandwiches in the skillet (in batches if necessary) and cover and cook for two to three minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover and turn the sandwiches with a spatula, pressing very firmly. Cook for two to three minutes, or until the bread is golden brown and the cheese has melted. Turn once more, press with a spatula, and cook for 30 seconds. Remove from pan and let cool for three to five minutes. Cut diagonally and serve with extra salsa on the side.
(This formula was submitted to the contest from Boise)
Yield: 1 sandwich
2 slices of multigrain bread
2 slices of crisp bacon
2 slices mozzarella cheese
Butter the outside of the bread, place cheese and bacon inside and grill in a non-stick skillet until bread is golden brown and cheese has melted.