Cheese Sandwiches

Tia Keenan's unconventional, Greek-accented sandwich has just four ingredients, among them feta cheese and dill.

The grilled cheese sandwich grows up in our sophisticated version that starts with nutty, smooth-melting fontina cheese and adds a layer of sage-accented sauteed mushrooms.

Add these flavorful grilled eggplants to make a great vegetarian grilled cheese sandwich.

Adding parsley, chives and cheese creates a fresh-tasting, creamy frittata that is terrific warm, at room temperature or chilled.

A classic ham and cheese sandwich with a fried egg on top. Could there be anything better? We think not.

"Anything herby or vegetabley is usually great with Sauvignon Blanc," says F&W's Marcia Kiesel, since the wine often has an herbal, grassy edge. She adds grilled zucchini and a smoked-paprika pesto to her grilled cheese sandwiches to enhance the toasty flavors.

F&W's Grace Parisi likes the sweetness of the mango chutney in this sandwich.

The best way to improve on a great grilled cheese is to sprinkle some cheese on the outside of the bread. It creates a super-crisp, cheesy crust.

For these terrific sandwiches, Julianne Jones uses asparagus both raw (shaved into long, thin strips) and roasted. What also makes these sandwiches distinct is aged goat cheese (not fresh), which adds a richer flavor.

Jonathan Waxman's tasty chicken salad is dressed with a mix of yogurt and Gorgonzola cheese.

A supereasy sandwich, this grilled cheese calls for a mix of Gruyere, fontina and mozzarella.