Pornchai Mittongtare

How to make this classic favorite on the grill

Kate Washington,  –  May 24, 2005

The oldest diner sandwich in the book becomes a great summermeal when you make it live up to its name ― cook it on thegrill. Vary the bread, cheese, and other fillings for a spread ofsandwiches that will make everyone happy. Don’t forget the potatochips and pickles.

Grilled Cheese Sandwiches

Prep andcook time: About 15 minutes

Makes: 4 sandwiches

8 slices rye bread (about 10 oz. total)

About 8 ounces cheddar cheese, thinly sliced

1 firm-ripe tomato (about 6 oz.), rinsed, cored, and thinlysliced

1/2 sweet onion (about 4 oz.), thinly sliced and separated intorings

About 2 tablespoons olive oil

1. For each sandwich, top a slice of bread with a thin layerof cheese, two tomato slices, a few rings of onion, and morecheese. Top with a second slice of bread. Brush both sides of thesandwich lightly with olive oil, then push two or three toothpicksall the way through the sandwich to secure.

2. Lay sandwiches over medium heat on a gas grill (you canhold your hand at grill level only 4 to 5 seconds); close lid.Cook, turning to prevent bread from scorching (remove toothpickswhen turning, if they catch on the grill), until sandwiches arewell browned on both sides, with some darker grill marks in spots,and cheese is melted, 8 to 10 minutes total. Serve hot, whilecheese is still melted.

Per sandwich: 491 cal., 51% (252 cal.) from fat; 21 gprotein; 28 g fat (13 g sat.); 39 g carbo (5.3 g fiber); 826 mgsodium; 60 mg chol.


Grilled ham and cheese

Use whole-wheat or walnut-wheat bread, sliced Swiss cheese, sliced good-quality deli ham (about 4 oz. total), and rinsed baby spinach leaves (about 1 oz. total). Spread slices ofbread with Dijon mustard before filling.

Follow directions for grilled cheese sandwiches (preceding) togrill.

Per sandwich: 506 cal., 50% (252 cal.) from fat; 28 gprotein; 28 g fat (12 g sat.); 36 g carbo (5.3 g fiber); 1,137 mgsodium; 67 mg chol.

Grilled Italian sandwiches

Use Italian or sourdough bread, drained fresh mozzarella cheese, strips of canned roasted red peppers, and rinsed fresh basil leaves (you’ll need about 8). Follow directionsfor grilled cheese sandwiches (preceding) to grill.

Per sandwich: 439 cal., 47% (207 cal.) from fat; 18 gprotein; 23 g fat (11 g sat.); 37 g carbo (2.5 g fiber); 677 mgsodium; 50 mg chol.

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