Eggplant Grilled Cheese

Servings: 4  –  Total time: 30 minutes

Ingredients

  • 4 eggplant slices, cut 1/2 inch thick
  • 1 tomato, sliced
  • 2 tablespoons olive oil
  • 2 cup shredded mozzarella
  • 1/2 cup shredded parmesan
  • salt
  • black pepper
  • 8 slices sourdough or country bread

Directions

  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add eggplant slices and sauté for 5 minutes. Season to taste with salt and black pepper.
  2. To assemble sandwiches, place about 1/8 of the mozzarella and parmesan cheeses on the bottom slice of bread. Layer the cooked eggplant and tomato slices on top. Place another 1/8 of the cheeses and the second slice of bread.
  3. Brush olive oil onto grill or panini press. Place sandwich on grill or press and heat until cheese has melted.

Adapted from the New York Times’ Grilled Eggplant Panini recipe.

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Spinach and Artichoke Grilled Cheese

Servings: 4  –  Total time: 30 minutes

Ingredients

  • 8 slices of country bread
  • 2 cups shredded mozzarella
  • 1/2 cup shredded parmesan
  • 4 cups fresh baby spinach, with stems removed
  • 1 can artichoke hearts, chopped
  • 1 tablespoon olive oil

Directions

  1. Heat olive oil in a large nonstick skillet over medium high heat. Cook spinach until wilted, about 2 minutes. Remove spinach from skillet.
  2. To assemble sandwiches, place about 1/8 of the mozzarella and parmesan cheeses on the bottom slice of bread. Layer the spinach and artichoke hearts on top. Place another 1/8 of the cheeses and the second slice of bread.
  3. Turn heat down to medium. Grill each side of the sandwich on the skillet until golden brown. Repeat steps 2 and 3 for remaining sandwiches.

Adapted from pdxfoodlove’s Spinach and Artichoke Grilled Cheese recipe.

Tomato and Mozzarella Panini

Servings: 4  –  Total time: 30 minutes

Ingredients

  • 3 Roma tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 tablespoons sun-dried tomato pesto
  • 8 slices sourdough or country bread
  • 1 cup shredded mozzarella cheese
  • basil leaves

Directions

  1. Preheat oven to 400°F. Slice Roma tomatoes and place on a baking sheet. Drizzle with olive oil and balsamic vinegar, then sprinkle with Italian seasoning and salt and black pepper to taste. Bake for 25 minutes, or until beginning to brown.
  2. Spread 1 tablespoon sun-dried tomato pesto onto a slice of bread. Top with 1/4 of the roasted tomatoes and basil leaves. Sprinkle 1/4 cup mozzarella cheese on top and complete sandwich with another slice of bread. Repeat for remaining 3 sandwiches.
  3. Brush olive oil onto grill or panini press. Place sandwich on grill or press and heat until cheese has melted.

Adapted from Oh My Veggies’ Panera-style Tomato & Mozzarella Panini recipe.

Caramelized Onion Grilled Cheese

Servings: 4  –  Total Time: 45 minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • pinch of sugar
  • pinch of salt
  • pinch of black pepper
  • 1/8 teaspoon ground thyme
  • 1 tablespoon white cooking wine
  • 8 slices sourdough bread
  • sliced Provolone cheese

Directions

  1. Heat olive oil in a large nonstick skillet over medium heat. Add sliced onions to skillet with a pinch of sugar, salt, and black pepper. Stir well. Cook the onions, stirring occasionally, until golden brown.
  2. Stir in thyme and cook for about 1 minute. Increase heat to medium-high, add cooking wine, and stir frequently until most of the liquid has cooked off.
  3. To assemble the sandwiches, evenly distribute the caramelized onions over 4 slices of bread. Top with Provolone cheese and remaining bread slices. Grill the sandwiches over medium-high heat with the same skillet used to caramelize the onions, turning once and heating until the bread is lightly browned on each side and the cheese is melted.

Adapted from Annie’s Eats’ French Onion Grilled Cheese recipe.