Best Over The Top Grilled Cheese Recipes

Best Grilled Cheese Ever image

Provided by Ree Drummond : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 poblano or Anaheim chiles (or you may use canned whole green chiles)
1/4 cup white vinegar
1/2 red onion, thinly sliced
1/4 cup mayonnaise
1/4 cup Dijon mustard
8 slices rye bread
12 slices provolone
2 ripe tomatoes, sliced
8 slices Cheddar
1/2 cup (1 stick) butter, softened

Steps:

Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh). When the chiles are totally charred, throw them into a plastic bag. Seal and allow them to steam and cool.
Next, pour the white vinegar over the sliced red onion and let them sit awhile. This'll take away a little of the crazy onion flavor and leave them with a nice sweetness.
Finally, make the special sauce: equal amounts of mayonnaise and Dijon. It's the simple things in life!
When you're ready to make the sandwiches, scrape the blackened skin off the chiles. Scrape out the seeds, too, so you'll wind up with big pieces of roasted green chiles.
For each sandwich, generously spread 2 pieces of rye bread with the special sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar... a nice layer of roasted green chiles... a few red onion slices... and one more slice of provolone just to hold it all together.
Top with the other slice of bread and spread the outsides with a good amount of butter.
Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread!

Over the Top Grilled Cheese image

Yield serves 4

Number Of Ingredients 4

8 pieces thin-sliced European whole-grain bread, such as Rubschlager
4 ounces 75% reduced-fat cheddar, such as Cabot, shredded
2 tablespoons sugar-free orange marmalade
4 slices 2% reduced-fat-milk cheese, such as Borden's 2% Milk Reduced Fat Sharp Singles

Steps:

Preheat the broiler on high.
Meanwhile, assemble the sandwiches: Lay 4 slices of bread on a work surface. Divide the shredded cheddar among the 4 pieces of bread. Place 1/2 tablespoon of the orange marmalade on top of the shredded cheese. Place the cheese slices on top of the marmalade. Top each sandwich with the remaining bread, pressing lightly to spread the marmalade.
Transfer the sandwiches to a baking sheet, and broil until they are golden brown and crispy and the cheese is melted, about 4 minutes per side. Cut each sandwich in half, and serve.
Fat: 47g (before), 8.5g (after)
Calories: 650 (before), 295 (after)
Protein: 23g
Carbohydrates: 35g
Cholesterol: 20mg
Fiber: 8g
Sodium: 760mg

The Perfect Grilled Cheese image

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 3

2 ounces sliced melting cheese (about 2 slices), such as American, Cheddar, muenster, Havarti, Swiss, fontina, Mozzarella, Monterey jack, pepper jack, provolone
2 slices bread, such as white, rye, brioche, sourdough, potato, whole wheat, pumpernickel
1 tablespoon fat, such as mayonnaise, butter or olive, chili or coconut oil

Steps:

Oven method (great for a crowd of six or fewer): Put a rimmed baking sheet on the middle rack of the oven and preheat to 450 degrees F. Make one sandwich per person: Sandwich 2 slices of cheese between 2 slices of bread. Spread or brush the outside of the sandwich with 1 tablespoon of fat. Place on the preheated baking sheet and cook until the cheese starts to melt, about 5 minutes. Flip the sandwich and bake until golden brown, an additional 5 minutes.
Panini press method (for crispy crunchy sandwich that needs minimal attention): Sandwich 2 slices of cheese between 2 slices of bread. Preheat a panini press to medium heat. Spread or brush the outside of the sandwich with 1 tablespoon of fat and place in the press. Close the top and cook until lightly browned and the cheese is melted, 5 to 6 minutes.
Skillet method (fool-proof and low-tech): Sandwich 2 slices of cheese between 2 slices of bread. Preheat a skillet over medium-low heat. Spread or brush the outside of the sandwich with 1 tablespoon of fat and cook until lightly browned, 3 to 4 minutes. Flip the sandwich, and continue cooking until browned and the cheese is melted, 3 to 4 minutes more.
Great combos:
1. Pepper jack and sourdough, brushed with chili oil
2. American and white bread, brushed with butter
3. Swiss and rye, brushed with mayo
4. Cheddar and brioche, brushed with butter