Grilled cheese gets deluxe makeover

By Rita DeMontis, National Food Editor, QMI Agency

August 28th, 2010

What is it about a grilled cheese sandwich that offers such comfort? Especially when paired with its cousin -- tomato soup.

We're getting into the grilled cheese state of mind for a variety of reasons, notes Dairy Farmers of Canada's spokesperson Solange Heiss. "Grilled cheese sandwiches stir up deep emotions in the hearts and stomachs of Canadians because quite simply...it's comfort food in the most classic sense."

A recent, nationwide contest sponsored by the Dairy Farmers of Canada saw professional chefs and the everyday cheese lover create an array of delightful, delicious sandwiches using ingredients that brought this iconic sandwich to a five-star level. Our tastebuds are still celebrating.

(Note: Cheese lovers across Canada can receive a free copy of the 'All You Need Is Cheese' magazine with a variety of grilled cheese recipes by visiting Allyouneedischeese.ca/grilledcheese.)

Enjoy the following from chefs across Canada!

CURRY ME BRIE

By Chef Paul Rogalski of Rouge Restaurant in Calgary, Alberta.

1/2 cup (125 ml) butter, room temperature

2 tsp (10 ml) mild curry powder

4 slices naan bread

4 Tbsp. (60 ml) mango chutney

6 oz (170 g) Canadian Brie, thinly sliced while chilled; discard the end cuts that contain the most rind

1 ripe pear skinned, seeded, and thinly sliced

In a small bowl, mix butter and curry powder together. Spread 1/2 of butter on one side of two slices of the naan bread.

Place one naan butter side down in a large non-stick skillet or panini press. Spread 2 Tbsp. (30 ml) mango chutney and place 1/2 sliced Brie, then 1/2 sliced pear on naan. Cover with the second naan, butter side up. Cook first side over medium heat for about 5 minutes or until golden brown. Using a spatula, flip carefully. Continue cooking on the second side for another 5 minutes or until golden brown and the cheese has melted. Remove from heat and set aside for 2 minutes to cool slightly.

Wipe skillet with a paper towel and repeat instructions for the second sandwich. Cut in each sandwich in half and serve. Half a sandwich is one portion.

Serves 4.

Chef's Suggestions & Tips: Cut sandwiches into smaller pieces once they have cooled a little and pass them as a hors d'oeuvres.

BEST EVER

By Chef Lucas Castle of Holt's Café in Toronto.

1 piece of olive focaccia bread, 5" x 5" x 2" (12.5 cm x 12.5 cm x 5 cm)

1 tsp (5 ml) roasted garlic puree

2 thin slices 1 oz (20 g) each of Canadian smoked mozzarella

4 slices yellow tomato, 1 1/2" diameter (4 cm)

3 large whole basil leaves

2 oz (50 g) shaved Parma prosciutto

Freshly ground pepper to taste

1 Tbsp. (15 ml) extra-virgin olive oil

Slice focaccia bread in half and spread pureed roasted garlic onto both sides. Place one slice mozzarella onto bottom side of focaccia bread. Layer tomato slices, basil leaves and prosciutto onto cheese. Lightly season filling with cracked black pepper and top with last slice of mozzarella. Place top of bread onto sandwich.

Preheat a panini grill to medium-high heat. Place filled sandwich onto preheated grill, top it with olive oil and grill until crispy and cheese begins to melt, about 4-5 minutes. Remove from grill and serve immediately.

Serves 1.

DARK AND STORMY

By Chef Michael Howell of The Tempest Restaurant in Wolfville, Nova Scotia

2 oz (60 g) chopped meat from a ready-cooked Chinese barbecue duck

1 Tbsp. (15 ml) of your favourite smokey barbecue sauce

2 slices dark rye, about 1/2 -inch (1 cm) thick

1 tbsp (15 mL) melted butter

1 Tbsp. (15ml) prepared mayonnaise

Dash of lime juice

Generous pinch of ground Szechwan peppercorn

2 slices Canadian medium Gouda

Several grilled onion rings

4 sprigs fresh cilantro, chopped

Increase heat on one side of grill to high and turn other side off. Preheat five minutes.

In a small bowl combine duck meat with barbecue sauce. Take 1 slice of bread and coat one side with 1/2 of butter.

Mix mayo, lime juice and the Szechwan pepper and spread half of mixture on unbuttered side of bread. Place one slice of cheese on mayo side of bread, top with grilled onion rings, chopped cilantro, duck and other slice of cheese. Spread remaining mayo on another slice of bread and place on top of the sandwich.

Brush remaining butter atop bread. Press down on sandwich to compress a bit. Place sandwich on unlit side of barbecue and press down with a spatula to compress. Close lid. Heat 3-4 minutes or until bread is crispy and cheese is beginning to melt. Flip sandwich carefully and press down. Close lid again and heat another 3-4 minutes. Remove from grill, cut in half and serve with some grilled vegetables.

Serves 1.

Chef's Suggestions & Tips: Smoked turkey or chicken may be used instead of duck. Canadian Swiss or Raclette may be used instead of Gouda.

HAM GRILLED CHEESE

Melissa Craig of The Bearfoot Bistro from Whistler, BC.

1 rustic ciabatta bread

1/2 cup (125 ml) extra virgin olive oil

8 oz (235 g) Canadian Swiss

9 oz ( 260 g) smoked or Black Forest ham

1 bunch arugula leaves

Cracked black pepper

Tapenade:

2 oz (50 g) sun dried tomatoes, soaked

1 oz (30 g) Kalamata olives

1/2 clove garlic, chopped

1 Tbsp. (15ml) capers

1/8 cup 2 tsp. (40 ml) olive oil

2 Tbsp. Canadian Parmesan

To make tapenade, chop together tomatoes, olives, garlic and capers. Slowly add olive oil, stir in Parmesan and finish seasoning with fresh pepper. Set tapenade aside.

Preheat barbecue to low heat. Slice ciabatta bread straight across into round disks approximately 1/2-inch (1-cm) thick. Assemble each sandwich with Swiss, ham and arugula leaves.

Lightly brush both sides of ciabatta brad with olive oil. Lightly grill each side of sandwich over very low heat. Remove from grill and place on platters with 1 tsp (5 ml) of tapenade on top.

Serves 4.

Chef's Suggestion & Tips: Tapenade can be made up to 1 week ahead and may be served on top or on the side. You could also use prosciutto to replace the ham.