Mixed Grilled: 3 New Takes on an Old Favorite

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  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Cook: 15 min
  • Yield: 4 servings, 1 1/2 sandwiches o
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Butter, for grilling

4 slices pumpernickel bread

1/3 pound piece Havarti with caraway, thinly sliced

1 vine-ripe tomato, thinly sliced

A few blades fresh chive, snipped or chopped

4 slices whole grain bread

1/3 pound brick sharp cheddar, thinly sliced

8 thin slices baked ham

1 small McIntosh apple, thinly sliced

4 slices crusty white bread

1/3 pound Gruyere, thinly sliced

2 handfuls baby spinach leaves from bulk bin of produce department

2 artichoke hearts in water, drained and sliced (Reserve the remainder of a small can for a salad topper later in the week)

Salt and pepper


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