Ultimate Grilled Cheese Sandwich

Butter
4 slices country white sourdough bread, cut on deep diagonal into 1/3-inch-thick slices
4 thin slices prosciutto
8 large fresh basil leaves
8 (1/4-inch-thick) slices young Asiago cheese or drained fresh mozzarella cheese
1/4 teaspoon dried crushed red pepper
2 tablespoons olive oil
6 (1/3-inch-thick) slices heirloom tomato (from about 1 large)



Preheat oven to 400°F. Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed red pepper. Top with remaining 2 bread slices, buttered side up. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes. Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve. Compliments of Bon Appetit

Grilled Ham And Gouda Sandwiches With Frisee And Caramelized Onions

1 tablespoon extra-virgin olive oil
1 large onion, thinly sliced
Unsalted butter, room temperature
4 1/3-inch-thick slices country white bread or sourdough bread
4 oz thinly sliced smoked ham, divided
3 oz Gouda cheese, thinly sliced, divided
2 large handfuls frisée, torn into bite-size pieces (about 1 cup), divided

Heat oil in large nonstick skillet over medium heat. Add onion; saute 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly. Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisee between bread slices. Top each with another bread slice; butter top slices. Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately. 2 servings Compliments of Bon Appetit

Open-Faced Antipasto Melts

3 tbsp olive oil
1 tbsp black olive tapenade
4 (1/2 inch thick) slices from large crusty peasant loaf
16 slices Genoa salami
8 slices capicola
4 very thin slices red onion
4 slices mozzarella
4 slices provolone
2 cups baby spinach
1 tbsp balsamic vinegar

Position over rack 6 inches from broiler and heat broiler. Mix 2 tbsp oil and tapenade in small bowl and spread mix onto tops of bread slices. Place bread on baking sheet and broil until lightly toasted, about 2 mins.

Remove from oven and layer each slice bread with 2 slices salami, 2 slices capicola, 2 more slices salami, 1 slice red onion, 1 slice mozz, and 1 slice provolone. Broil until cheese is melted and beginning to brown, about 2 mins.

Toss spinach, remaining 1 tbsp oil, and vinegar together in medium bowl. Divide spinach evenly on top of each sandwich and serve. 4 servings