The sandwich you know and adore is no longer just for kids.
Here are a few ways to spice up a grilled cheese sandwhich.
Gruyere, Prosciutto, Arugula, and Tomato on White
With Gruyere cheese and layers of prosciutto, arugula, and tomato, this sandwich is a merger of grilled cheese and a BLT.
[b:af6fbcbd0e] Fontina, Harissa, and Pear on Rye[/b:af6fbcbd0e]
A new use for that jar of harissa, this sandwich benefits from the appealing fusion of sweetness and spice.
[b:af6fbcbd0e] Gruyere, Apple, and Sage on Rye[/b:af6fbcbd0e]
Crisp apple combined with a creamy, nutty Gruyere balances the earthiness of sage and rye.
[b:af6fbcbd0e] Cheddar, Dijon Mustard, Bacon, Tomatoes, Avocado, and Pepper on Sourdough[/b:af6fbcbd0e]
Dijon mustard and black pepper cut through the saltiness and fattiness of the avocado and bacon.
[b:af6fbcbd0e]Gruyere, Red Onion, Prosciutto, and Pepper on Rye[/b:af6fbcbd0e]
With its peppery finish, this combo is reminiscent of a Reuben sandwich. [b:af6fbcbd0e]
Cheddar, Jalapeno, and Cilantro on White[/b:af6fbcbd0e]
A little heat from the jalapeno goes a long way, and the cilantro adds brightness.
[b:af6fbcbd0e] Gruyere, Oil-Packed Sardines, Peppadew Peppers, and Arugula on Rye[/b:af6fbcbd0e]
The king of melting cheeses can handle the flavor explosion from the sardines and the peppers. View the attachments for this post at: