Graham - The Gourmet Grilled Cheese Cookbook

Cheddar and Monterey Jack Cheese sandwiched between toasted bread with a touch of garlic served with a creamy tomato soup.

Serves 2

Total Time: 15 minutes

Active Time: 15 minutes

For the sandwiches you will need:

4 teaspoons Butter

4 slices Country White Bread

2 slices Medium Cheddar

2 slices Monterey Jack

2 cloves Garlic

1. Spread 1 teaspoon of butter on one side of each slice of bread.
2. Assemble the sandwiches by layering 1 slice of each cheese between 2 slices of bread, buttered side facing out.
3. Place sandwiches in a large skillet over medium heat. Cover and cook for 3-4 minutes, or until golden brown. Then flip and brown the second sides of the sandwiches.
4. Gently rub the garlic over the toasted bread. The warm bread will absorb the garlic. Rub garlic on one side of the sandwiches for a subtle garlic flavor, or add garlic to both sides of the sandwiches for a more intense garlic taste.

Serves 2

Total Time: 1 hour 10 minutes

Active Time: 30 minutes

For the soup you will need:

2 tablespoons Butter

3 cups

1 cup Chicken or Vegetable Broth

1/4 cup Heavy Cream

1. Place the roasted tomatoes in a blender and blend on the chop setting for 30 seconds. The tomatoes should be a thick and slightly chunky consistency.
2. Melt the butter in a pot over medium heat. Add the blended tomatoes.
3. Add the broth and let simmer and reduce for 20 minutes over medium-low heat.
4. Stir in the heavy cream. Serve once the soup slowly bubbles for 1 minute.

Classic artichoke dip combined with provolone, spinach, and roasted red peppers.

Serves 2

Total Time: 15 minutes

Active Time: 15 minutes

You will need:

1 (14 ounce) can Artichoke Hearts

1/2 cup Mayonnaise

1/2 cup Parmesan

1/4 teaspoon Worcestershire Sauce

1/4 teaspoon Hot Sauce

4 teaspoons Butter

4 slices Italian Bread

4 slices

1/3 cup fresh Baby Spinach

2 slices Provolone

1. Chop the artichoke hearts and place in a bowl. Add the mayonnaise, Parmesan, Worcestershire Sauce, and hot sauce. Stir together.
2. In a small skillet over medium heat, bring the artichoke mixture to a slow bubble. Remove from the heat once it has bubbled for 1 minute.
3. Spread 1 teaspoon of butter on one side of each slice of bread.
4. Place 2 slices of bread on a work surface, buttered side facing down. Spread 1/2 cup of the artichoke mixture on top each of the 2 slices of bread. Add a layer of roasted red bell pepper and a handful of spinach on top of the artichoke mixture.
5. Place a slice of provolone over the spinach. Finish assembling the sandwiches by adding the second slices of bread on top of the provolone, buttered side facing out.
6. Place sandwiches in a large skillet over medium heat. Cover and cook for 3-4 minutes, or until golden brown. Then flip and brown the second sides of the sandwiches.

Sauted mushrooms and roasted garlic with mellow munster cheese.

Serves 2

Total Time: 1 hour

Active Time: 15 minutes

You will need:

1 teaspoon Olive Oil

6 teaspoons Butter

8 ounces sliced Cremini Mushrooms

1/4 teaspoon Salt

1/8 teaspoon Pepper

4 slices Country White Bread

4-6 cloves of

4 slices Munster

1. Heat the olive oil and 2 teaspoons of butter in a skillet over medium heat. Once the butter has melted, add the mushrooms, salt, and pepper. Stir together until the mushrooms are evenly coated in the butter and olive oil. Saut for 6 minutes, or until the mushrooms have browned.