Ten new grilled cheese recipes
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I love this site www.chow they have delicious recipes, message boards where you can ask questions, designer finds for the kitchen, and …… 10 variations on the grilled cheese! Mmmmfantastic. They look yummy and easy even for a noncooking-burn-the-toast chef like me. I chose one that is healthy and a bit more adventurous to post for you. The photo of it doesn’t make it look totally appealing, but it sounds delish. The Roasted Beet and Chèvre Grilled Cheese.
TIME/SERVINGS
Total: 15 mins
Active: 15 mins
Servings: 1 sandwich
By Kate RamosCreamy
chèvre (fresh goat cheese) and beets have long been companions in a
salad, so why not between two slices of toasty 9-grain bread?
INGREDIENTS
- 8 (1/8-inch-thick) slices Basic Roasted Beets
- 1/2 teaspoon sherry vinegar
- 1 tablespoon unsalted butter, softened
- 2 (1/2-inch-thick, 4-by-5-inch-long) slices 9-grain bread
- 3 tablespoons chèvre (fresh goat cheese), at room temperature
- In a small bowl, combine beets and vinegar, and season with salt and freshly ground black pepper.
- Heat a large frying pan over medium-low heat. Meanwhile, spread butter on 1 side of each slice of bread.
- Once
the pan is warm, add 1 slice of bread buttered side down, crumble 1/2
of the cheese over the bread, and top with roasted beets. Crumble
remaining cheese over beets, and close the sandwich with the other
slice of bread, buttered side up. - Cook until bread is toasted and cheese is melted, about 5 minutes per side.
