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Grilled cheese sandwiches for big kids

How many grilled cheese sandwiches have you made in your lifetime?

Well, these grilled cheese sandwiches are for us big kids. Add ham, tomato, bacon and put a twist on an American lunch classic. – Pat

Basil-tomato grilled cheese

8 slices Italian bread (¾-in. thick)

8 slices part-skim mozzarella cheese

2 large plum tomatoes, sliced

2 tablespoons minced fresh basil

2 teaspoons balsamic vinegar

salt and pepper to taste

¼ cup olive oil

3 tablespoons grated Parmesan cheese

¼ teaspoon garlic powder

On four slices of bread, layer cheese and tomatoes; sprinkle with basil, vinegar, salt and pepper. Top with remaining bread. In a small bowl, combine the oil, Parmesan cheese, and garlic powder; brush over the outsides of each sandwich. On a griddle, cook sandwiches over medium heat until golden brown on both sides. Yield: 4 servings.

 

Bacon-topped grilled cheese

4 slices part-skim mozzarella cheese

8 slices sourdough bread

2 large tomatoes, thinly sliced

8 bacon strips, cooked

4 tablespoons sour cream

4 tablespoons finely chopped onions

¼ teaspoon dried oregano

4 slices cheddar cheese

2 tablespoons butter, softened

Place mozzarella cheese on four bread slices; layer each with a fourth of the tomato slices, two bacon strips, 1 tablespoon sour cream, 1 tablespoon onion, a pinch of oregano, one slice of cheddar cheese, top with remaining bread. Butter outsides of sandwiches. In a small skillet over medium heat, toast sandwiches for 3-4 minutes on each or until cheese is melted. Yield: 4 servings.

 

The ultimate grilled cheese

1 package (3 oz.) cream cheese, softened

¾ cup mayonnaise

1 cup (4 oz.) shredded cheddar cheese

1 cup (4 oz.) shredded mozzarella cheese

½ teaspoon garlic powder

1/8 teaspoon seasoned salt

10 slices Italian bread (½-in.) thick

2 tablespoons butter or margarine, softened

In a mixing bowl, beat cream cheese and mayonnaise until smooth. Stir in cheeses, garlic powder and seasoned salt. Spread five slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread. Butter the out sides of sandwiches; cook in a large skillet over medium heat until golden brown on both sides. Yield: 5 servings.

 

Apple-ham grilled cheese

1 cup chopped tart apples

1/3 cup mayonnaise

¼ cup finely chopped walnuts

8 slices process American cheese

8 slices sourdough bread

4 slices fully cooked ham

¼ cup butter or margarine, softened

Combine apples, mayonnaise and walnuts. Place a slice of cheese on four slices of bread. Layer each with 1/3 cup of the apple mixture, a slice of
ham and another slice of cheese; cover with remaining bread. Butter the outsides of the sandwiches. Cook in a large skillet over medium heat on each side until bread is golden brown and cheese is melted. Yield: 4 servings.

 

Savory grilled cheese

¼ cup of butter, softened

½ teaspoon dried parsley flakes

½ teaspoon dried oregano

¼ teaspoon garlic powder

8 ounces sliced Colby cheese

8 slices white bread

In a small bowl, combine butter, parsley, oregano and garlic powder. Set aside. Place cheese on four slices of bread; top with remaining bread. Spread outside of each sandwiches with 2 tablespoons butter mixture. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted. Yield: 4 servings.

 

FOOD FACTS

• To improve the taste of tomato juice, pour it into a glass bottle and add one green onion and one stalk of celery cut into small pieces.

• Peanuts are really not in the nut family, but are legumes, a type of bean.

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