Manchego Grilled Cheese with Ham and Fig Jam

Grilled Cheese

For October 20, 2011

Grilled Cheese is possibly the most-loved sandwich in America. But if it comes up in conversation, the only thing almost everyone agrees about is that they like it, not about what it actually is. It’s one of those very simple but difficult-to-define dishes.

For example, you could say Grilled Cheese is made by stuffing American cheese (or in some homes, Velveeta) between two-slices of white bread, then frying the sandwich in lots of butter in a pan until the bread is browned and the inside is soft and oozy.

But you would be equally correct if you said it was a one-slicer of multi-grain bread, topped with Swiss cheese and cooked until soft and melted in a toaster-oven.

Both have cheese. Neither is actually grilled.

And what about other ingredients? Is it still Grilled Cheese if you add a slice of ham or tomato? Or fruit or fried egg? If you include tuna salad does the dish suddenly change from Grilled Cheese to Tuna Melt?

Consider the cheese too. Must it be one that melts, like Mozzarella? Or does the definition include hot cottage cheese or feta cheese sandwiches? And how fancy can we get with the bread? Does Ciabatta qualify? Pumpernickel?

If you go to a diner or a family-style restaurant, the Grilled Cheese sandwich you order would most likely be the kind consisting of two slices of country style white bread, filled with American cheese or cheddar and fried in butter. But the beauty of cooking the dish at home is that you can have it your way. Any cheese, any kind of bread, adding anything you wish. Make it plain. Make it upscale. Call it Grilled Cheese. Call it delicious.

For beyond-the-ordinary homemade Grilled Cheese sandwich, let’s start with the cheese. It’s probably easiest to use one that melts just for the convenience. Yes, you can mix cottage cheese with chopped apple and a pinch of cinnamon, place it atop a slice of challah and bake it in a toaster oven. It’s grilled cheese as much as any other. But you have to eat this with a knife and fork. A meltable cheese sandwich is more convenient and needs no utensils. It can be hand held. So think cheddar and American cheeses, Gouda, Comte, Manchego, Brie, Swiss, blue (many types), Provolone and Jack, to name a few good choices. And, by the way, there’s nothing stopping you from using two cheeses together: Cheddar and Jack, Fontina and Havarti.

Several different kinds of bread will work too. Pita, sourdough, rye, baguette, ciabbata can all be used for Grilled Cheese.

Fruit and cheese is a classic combination, isn’t it? So, for a change, tuck in slices of fresh pear, apple, fig, banana or orange. Grilled Fontina on multigrain with sliced banana. Or, for a more vegetable-like approach, Grilled Mozzarella on sourdough with slices of avocado or tomato, or cooked asparagus, caramelized onions or sautéed mushrooms. How about Grilled Haloumi cheese with a slice of roasted squash on raisin bread?

No fruit or vegetables for you? Slather the bread with fig jam, orange or ginger marmalade or raspberry preserves instead.

Hearty Grilled Cheese sandwiches can include meat: a few thin slices of cooked chicken or turkey, salami or ham. Or a small amount of crispy bacon or cooked sausage. You needn’t stick to the usual. Consider Applewood smoked bacon, Irish bacon and smoked turkey.

There are easy ways to dress up a Grilled Cheese sandwich to make it more festive. Slather the bread with mustard or chutney infused butter. Include fresh watercress, chopped basil, rosemary or parsley, an endive leaf or two, chopped olives, pickle slices or anchovies.

The combinations are almost endless and guarantee a lifetime of Grilled Cheese sandwich pleasure.