My F&W
quick save (...)

Perfecting the Panini

F&W’s Grace Parisi reinvents the classic grilled cheese by experimenting with four fantastic hot-sandwich breads and fillings.

Three Great Grilled Cheese Variations

Grilled Cheddar and Ham with Apple and Chutney
Using pumpernickel bread, spread each slice with mango chutney and fill the sandwiches with half of a shredded Granny Smith apple, thinly sliced sharp cheddar cheese and Virginia ham. Close the sandwiches and grill as directed.

Grilled Pepper Jack and Roast Beef Buttered Pita
Split 4 thick pocketless pitas and spread the cut sides with a thin layer of mayonnaise. Fill the sandwiches with thinly sliced red onion, pepper Jack cheese and rare roast beef. Butter the outside of the sandwich and grill as directed.

Grilled Fontina and Vegetable Antipasti
Using peasant bread, brush the slices with extra-virgin olive oil instead of butter. Fill the sandwiches with thinly sliced imported Fontina, roasted red peppers, drained marinated artichokes and pickled jalapeños. Grill as directed.

Published March 2008
You Might Also Like


Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.