Mixed Grilled: 3 New Takes on an Old Favorite
- Level: Easy
- Yield: 4 servings, 1 1/2 sandwiches o
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 733
- Total Fat
- 45
- Saturated Fat
- 24
- Carbohydrates
- 41
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 43
- Cholesterol
- 142
- Sodium
- 1494
- Total: 20 min
- Prep: 5 min
- Cook: 15 min
Ingredients
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
Directions
- 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.
- 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.