Classic Grilled Cheese

Original American Grilled Cheese
The Best Grilled Cheese
Classic (and Easy) Reuben
French-Style Grilled Ham and Cheese
Dutch Grilled Cheese

ORIGINAL AMERICAN GRILLED CHEESE

Some may argue that a grilled cheese sandwich with American cheese slices needs no recipe, but here it is. If you'd like to update it slightly, then use potato bread or country-style white bread, which is a little heartier and will hold up a bit better when grilled.

8 slices white sandwich bread (¼ inch thick)
2 tablespoons butter, at room temperature
8 slices American cheese

To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Distribute the cheese evenly over the 4 slices. Place the remaining 4 bread slices on top, buttered side up.

STOVETOP METHOD Heat a large nonstick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.

SANDWICH MAKER METHOD Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.

GAS GRILL METHOD Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.

MAKES 4 SANDWICHES

THE BEST GRILLED CHEESE

Although most people seem to have their own version of the "best" grilled cheese sandwich, this one defines grilled cheese as it was meant to be: crunchy bread and perfectly melted cheese.

8 slices sourdough bread (¼ inch thick)
2 tablespoons butter, at room temperature
6 ounces best-quality cheddar cheese (orange or white), coarsely grated

To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Distribute the cheese evenly over the 4 slices. Place the remaining 4 bread slices on top, buttered side up.

STOVETOP METHOD Heat a large nonstick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.

SANDWICH MAKER METHOD Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.

GAS GRILL METHOD Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.

MAKES 4 SANDWICHES

CLASSIC (AND EASY) REUBEN

Although many people think of corned beef as the star of a Reuben sandwich, to me, it is the melted cheese that gets top billing. This classic sandwich is full-flavored and a wonderful treat that need not be confined to the deli experience.

FOR THE DRESSING

¼ cup mayonnaise
¼ cup chili sauce
1 teaspoon pickle relish
4 ounces Emmentaler cheese, coarsely grated
4 ounces Gruyère cheese, coarsely grated
2 tablespoons butter, at room temperature
8 slices rye bread (¼ inch thick)
½ pound cooked corned beef, thinly sliced
1 can (14.5 ounces) sauerkraut, drained

To make the dressing: In a small bowl, mix together the mayonnaise, chili sauce, and relish. Set aside. (The dressing can be made up to 1 day in advance and refrigerated.)

In a small bowl, mix the cheeses together. Set aside.

To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Spread about 2 tablespoons of the dressing on each of the 4 slices. Distribute the corned beef evenly over the dressing, followed by the sauerkraut and cheese. (You may need to press down on the cheese to make it fit. Don't worry if you leave a few shavings behind.) Place the remaining 4 bread slices on top, buttered side up.

STOVETOP METHOD Heat a large nonstick skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 to 3 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 to 2 minutes more, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.

SANDWICH MAKER METHOD Preheat the sandwich maker. Follow directions for sandwich assembly, and cook according to the manufacturer's instructions.

GAS GRILL METHOD Brush the grill rack with oil and preheat the grill to medium-high. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.

MAKES 4 SANDWICHES

FRENCH-STYLE GRILLED HAM ANDCHEESE

The traditional cheese sandwich of France is the croque monsieur. Consisting of Gruyère cheese and thin-sliced ham, it is usually cooked under a broiler or in a special pan. Although this recipe calls for the traditional cheese and ham, I've embellished it by adding another classic French combination: tarragon and Dijon mustard. Together, these ingredients make for an herbaceous, tangy, and memorable grilled cheese sandwich.

6 ounces Gruyère cheese, coarsely grated
2 teaspoons chopped fresh tarragon (or ¾ teaspoon dried)
2 tablespoons butter, at room temperature
8 slices egg bread (¼ inch thick)
¼ pound Black Forest ham, cut into 4 slices
2 tablespoons Dijon mustard, plus extra for serving

In a small bowl, mix together the cheese and tarragon. Set aside.

To assemble: Butter one side of each slice of bread. Place 4 slices on your work surface, buttered side down. Distribute the cheese mixture evenly over the 4 slices. Cover the cheese with the ham, folding it to fit if necessary. Spread the mustard on the remaining 4 bread slices and place them on top of...