Grilled Cheese: 50 Recipes to Make You Melt

This book is a primer on cheese as well as a source of recipes for grilled cheese sandwiches. The author provides intriguing combinations of cheese, condiments and bread.

I remember buying "Grilled Cheese: 50 Recipes to Make You Melt" from the school vendor who comes by three or four times a year purveying his wares. I nearly always buy a cookbook. A cookbook of grilled cheese sandwiches was just too intriguing to let pass. If you think you know grilled cheese sandwiches, you don't, at least not these prepared by Marlena Spieler with photography by Sheri Giblin. The photos make you want to reach in and grab that yummy sandwich; the recipe titles alone are just divine! On the same page with the fig jam/cheese on panini is Rare Roast Beef with Blue Cheese and Watercress grilled on sourdough rolls. That is one of the unusual aspects of the cookbook: all kinds of cheese are described, types of breads, and that "little extra something" that goes inside, as well as cooking techniques. In the back, accompaniments are included with their recipes. Things like Tomato soup, various salads, side dishes, and sweeties. How about some Fresh Ginger Mustard or Sun-Drenched Mustard with a Whiff of Citrus (recipes included) to go with a sandwich, but not simultaneously! Would you like to try Crisp Little Roquefort Sandwiches with Gingered Beet Marmalade? Or from the South of France Blue Cheese and Gruyere on Banquette bread and broiled. Or sliced tomatoes, toasted walnuts and goat cheese on panini bread, then toasted. The book is a veritable walk through cheese and bread land. If you love both and are willing to delight your taste buds with exotic combinations and flavors, then this is the book to take to the kitchen!

First of all, I'm amused by the bizarrely aggressive reviewer above. Umm, it's grilled cheese - relax. Trust me, this book oozes with great content. The recipes include the relatively simple- putting together a special grilled cheese with one of the many well-thought out selections of breads, cheeses, seasonings and accompaniments (like chutney, spicy greens or pickles). Even the simple ones are not combos that I would have thought of, like the tasty Panini Inglese, built from classically English treats like Stilton, watercress, and roast beef. The book also includes some recipes that are a bit more involved, like the Hot Muffaletta or the Sage, Sausage and Jack Cheese Sandwich with preserved lemons. It's a wonderful exploration of grilled cheese, and I think you will be impressed. I'm certainly enjoying it.

Who doesn't love a warm, comforting grilled cheese sammich when the weather gets cold? Some good bread, a few slices of cheddar, butter, and a big crunchy pickle is heaven to me! Throw in a side of tomato soup and we got a winning combination! I always thought I was creative when I took spinach, pears, and brie and made a very classy little grilled cheese pressed between some heavy skillets. However, Marlena Spieler - a long time writer for Bon Appetit and author of many cookbooks - has brought grilled cheese to a new level. Her book Grilled Cheese: 50 Recipes to Make You Melt is just the thing to bring a creative comfort to your kitchen during the cold season. The book starts out with a comprehensive review and introduction. She begins by covering various types of cheeses (blue viened, soft, cow, goat, semi-hard, spiced, bloomy rind, smoked and so on in extremely specifc subcategories) and how each can be perfectly utilized and paired for your own creative uses. All are accompanied by a short description describing their general flavors and properties. Since one may not be able to eat a whole wedge of cheese, Spieler also considers the proper storage and handling of cheeses. To further aide the grilled cheese selection process, a section covering breads, meats, fuits, chutneys and so on are all covered so that your experience with her recipes and your own home concoctions! At the back is even a resource guide on where to find good cheese stores or markets, and suggestions on finding local cheeses. But how do the recipes stand up? Perfectly. Rob and I have already found a few favorites, ensuring that we now keep a few select cheeses on hand, and nudging us to always experiment with a new piece of stinky goodness. Rob's current favorite is the Mediterranean Meltdown; tomatoes, Mahon cheese, and fresh thyme on olive bread. We threw in some sauteed red onions as well for a truly filling and rustic sammich! I've become partial to the fresh mozarella, fig jam, and prosciutto for it's sweet and salty sensations. The raddicchio, Roquefort and toasted pecans on pain au levain is another delectible tid-bit that goes well next to a blazing heater or roaring fire place. Breaking out the heavy skillet is definetly part of the charm, but don't think that some of these don't mix it up. Classics such as the tuna melt are revamped. Recipes calling for home made chili aioli, and fruity chutneys make for a flavorful and fun experience and a perfect excuse to visit local farmer's markets. Desserts, salads, and a classic accompaniments also adorn the book, and well as a small section for a few homemade mustards to keep things spicy! The book is filled to the brim with gorgeous photos any photographer would envy. Sheri Giblin, a local San Francisco food photographer, has done an excellent job bring each and every recipe to life. Luckilly with grilled cheese being such a simple fare, many times yours will look much like the photo. Mine have to my total surprise.

Marlena Spieler's new book is just fabulous. Not just the recipes but the mouthwatering photography by Sheri Giblin. In addition to the grilled cheese recipes, there's a detailed discussion of which cheeses and breads to use, and an accompaniments section with recipes for homemade tomato soup and zucchini pickles, as well as a salad summary. I know what I'm having for lunch, grilled American cheese on white bread with tomato soup. Although, that may disappoint the author, as she says, "American cheese is probably the most famous processed cheese. Don't expect to find it in this book. Why choose processed cheese when there are so many fabulous cheeses to choose from?" (p. 17) Well, first off, I'm in a reminiscent mood. Second, I have the ingredients in the house. But I promise, next time I hit my local cheese shop, I'll have to get some Telleggio and make the "Austin Powers' Shag-a-delic 1970s Grilled Ham, Cheese and Pineapple" or some Gruyere for a classic "Croque Monsieur."