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FOUR SEASONS BREEZE | JANUARY 2020 17 By Irene Welker Everyone is winding down from the stress of the holidays. We overindulged on parties, eating, drinking, etc. Time to get back to basics. January is when I want comfort food that is light and easy to make. Grilled cheese sandwiches fit the bill. Truth be told, it is one of my go-to meals year-round. It is a perfect light meal by itself or paired with a side such as fries, chips, salad, fresh cut vegetables, or soup. I'm not talking about just any grilled cheese sandwich; this is full-on, grown-up grilled cheese stuffed with a variety of ingredients. Creativity is the key. I've given a few examples to get you started. Let your imagination fly! Grilled Cheese Elevated CHEESES: Cheese may be sliced, grated or both. Use a good melting cheese. Younger fresher cheese melts better than aged cheese. Mix cheeses with different textures, moisture content and milk types. Include smoked cheeses. Good melting cheeses are American (not the packaged stuff, get it from the deli counter), Asiago, Mild Cheddar, Colby, Fontina, Gouda, Gruyere, Havarti, Monterey Jack (with or without peppers), Mozzarella, Muenster, Provolone, and Swiss. Don't forget Blue Cheese, Brie, and Camembert, just remember to remove the rind. MEATS: Pair cheeses with cured or fresh meats (be sure fresh meats are fully cooked) such as chicken, beef, pork (pulled pork, ham, bacon, prosciutto, etc.), any type of salami, mortadella, or capocollo. Use your favorites or try something new. SWEET AND SAVORY ADD INS: For more complex flavors include your choice of a sprinkling of herbs or spices, pickles, olives, roasted and/or smoked peppers (red, jalapeño, chipotle, poblano, etc.), fig or other jam, chopped dates, etc. VEGETABLES: Roasted, grilled or other cooked vegetables can be added in addition to or in lieu of meats. BREAD: Pair the bread with the filling: dill or rye with ham or pork, sourdough with beef, wheat with chicken. The choice is yours. You can make open face, double stuffed, or club style. MUSHROOM & ROASTED PEPPER GRILLED CHEESE For each sandwich place a slice of white or sourdough bread on the work surface. Layer with a slice of Monterey Jack or Provolone. Spread with about a tablespoon of roasted poblano pepper. Add a layer of cooked sliced Portobello mushrooms and another slice of cheese. Brush a layer of canned Chipotle pepper in Adobo sauce onone side of the second slice of bread. Place spread-side down on the sandwich. Evenly spread butter on both sides of the sandwich ensuring the bread is fully coated. Place in a preheated medium skillet over medium heat. Cover and cook until the bread is evenly golden brown, about 2 minutes. Flip and brown the second side. Several sandwiches may be cooked at the same time. Do not overcrowd the pan. HAM & SWISS GRILLED CHEESE For each sandwich place a slice of white or rye bread on the work surface. Spread with a little Dijon mustard and sprinkle lightly with garlic powder. Place a slice of Swiss on top and then a slice of leftover or deli ham. Cover with a layer of thinly sliced cornichons, add another slice of ham and top with another slice of cheese. Cover with a second slice of bread. Spread the top and bottom of the bread with a light coating of butter, ensuring the bread is fully coated. Place in a preheated medium skillet over medium heat. Cover and cook until the bread is evenly golden brown, about 2 minutes. Flip and brown the second side. Several sandwiches may be cooked at the same time. Do not overcrowd the pan.

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