The real grilled cheese - Metro US

The real grilled cheese

Warm weather makes it a good time to put the “grill” back into grilled cheese.

A hot sandwich fresh off the grill — crispy and lightly browned outside, warm and gooey inside — is a great no-fuss, quick-fix meal for a summer worknight. It’s also endlessly variable, making it easy to cater to everyone.

While any bread works well, flatbread is especially nice. It toasts well and is thin enough that the heat quickly penetrates to the sandwich fillings. Naan, pita pockets and flour tortillas are all great candidates.

As for the fillings, let your imagination go. But as a general rule, try to keep ingredients thin. Thick ingredients, such as chunks of chicken, thick slabs of cheese or large vegetables won’t have time to heat before the bread burns.

This recipe calls for slices of prosciutto and provolone cheese, both available at the deli counter or pre-sliced in packages. Sliced ham, roast beef or turkey breast are nice, too. As for cheese, consider finely crumbled feta.

If you want to use vegetables heftier than the greens used in this recipe, grill or saute them until tender first, then assemble the sandwich.

Really grilled cheese

5 ml (1 tsp) chopped hot or sweet pickled peppers
15 ml (1 tbsp) Dijon mustard
2 large flatbreads (such as flour tortillas, a pita pocket split in two, naan, etc.)
2 to 3 large chard leaves (or other greens, such as kale or spinach)
3 slices prosciutto or deli-sliced ham
3 to 4 slices provolone cheese
Olive oil cooking spray

Preheat a grill or grill pan on high. In a small bowl, combine peppers and mustard. Use a fork to mash them into a paste. Spread mixture over one side of one piece of flatbread.

Arrange chard over mustard, then top with prosciutto and cheese. Top with remaining flatbread.
Spritz top of sandwich with cooking spray, then place it (oiled side down) on grill or grill pan. Cook for 2 to 3 minutes or until grill marks form on bottom. Reduce heat on one side of the grill to the lowest setting. If using a grill pan, reduce burner heat to low.

Spritz top of sandwich with cooking spray, then use a spatula to carefully flip sandwich. If using a grill, move sandwich to cooler side. Close grill and cook until cheese is melted, about 3 to 4 minutes. Cut sandwich into quarters to serve.

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