Mixed Grilled: 3 New Takes On An Old Favorite

Recipe Ingredients

		Butter - for grilling
		___
4		Pumpernickel bread
1/3 lb	151g / 5.3oz	Piece Havarti with caraway - thinly sliced
1		Vine-ripe tomato - thinly sliced
		A few blades fresh chive - snipped or chopped
		___
4		Whole-grain bread
1/3 lb	151g / 5.3oz	Brick sharp cheddar - thinly sliced
8		Thin slices baked ham
1		McIntosh apple - thinly sliced (small)
		___
4		Crusty white bread
1/3 lb	151g / 5.3oz	Gruyere - thinly sliced
2		Handfuls baby spinach leaves
		= (from bulk bin of produce department)
2		Artichoke hearts in water - drained, sliced
		= (reserve the remainder of a small can
		For a salad topper later in the week)
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Heat a nonstick griddle pan over medium-high heat. Wipe grill with butter nestled in paper towel. Add 4 slices bread. Cover bread with thin slices of cheese.

Cover pumpernickel and Havarti grilled cheese with sliced tomato and chives.

Cover cheddar and whole wheat grilled cheese with 2 slices of ham per sandwich and some sliced apple.

Cover the crusty white bread-and-Gruyere sandwiches with spinach leaves and thinly sliced artichokes seasoned with salt and pepper.

Make 2 sandwiches at a time and transfer to a warm plate in low oven. Cut sandwiches corner to corner and serve a platter of mixed grilled sandwiches with your homemade soup.

This recipe yields 4 servings, 1 1/2 sandwiches each.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B35) - from the TV FOOD NETWORK

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