Gourmet Grilled Cheese

The other night my parents, sister, her boyfriend and I enjoyed the following "gourmet" grilled cheese sandwiches. They are both from the cookbook "Grilled Cheese: 50 Recipes To Make You Melt" by Marlena Spieler (ISBN 0-8118-4129-4). Both were excellent and a departure from the standard grilled cheese sandwich, which is why I share them with you now.

Fresh Mozzarella, Prosciutto, and Fig Jam

4 soft French or Italian rolls (or half-baked if available)
10 - 12 ounces fresh mozzarella, thickly sliced
8 ounces prosciutto, thinly sliced
¼ - ½ cup fig jam or fig preserves, to taste
Soft butter for spreading on bread

Split each roll, and layer with mozzarella and prosciutto. Spread the top slices with the fig jam, then close up.

Lightly butter the outside of each sandwich.

Heat a heavy nonstick skillet or panini press over medium-high heat. Place the sandwiches in the pan, working in two batches depending on the size of the pan. Press the sandwiches or close the grill and brown, turning once or twice, until the bread is crisp and the cheese has melted. Though the rolls start off as round, one pressed they are considerably flatter and can be easily turned, albeit carefully.

Serve right away, cut on the diagonal.

Smoky Bacon and Cheddar with Chipotle Relish

Chipotle Relish
½ onion, thinly sliced lengthwise
6 tablespoons ketchup
¼ cup mild vinegar, such as white wine
3 tablespoons sugar
6 large cloves garlic, sliced
Generous pinch of ground cumin
Generous pinch of dried oregano leaves, crushed between the hands
Small pinch of cinnamon
Small pinch of ground cloves or allspice
Black pepper
Several big shakes of Worcestershire sauce
About 4 tablespoons chipotle sauce such as Tabasco or Buffala

Sandwiches
8 pieces smoky bacon, preferably meaty lean bacon such as Canadian
8 large slices rustic country bread such as sourdough, sliced medium thick
About 1 tablespoon brown mustard
8 ounces sharp Cheddar, thinly sliced
Olive oil for brushing bread
1 - 2 tablespoons chopped fresh cilantro

To make the Chipotle Relish (this can be done up to 2 days ahead of time and kept covered in the refrigerator): In a small heavy saucepan, combine the onions, ketchup, vinegar, sugar, and 3 tablespoons water. Bring to a boil, then simmer a few minutes, until the onions begin to soften and the liquid thickens.

Remove from the heat and add the garlic, cumin, oregano, cinnamon, cloves, black pepper, Worcestershire sauce, and as much chipotle sauce as you dare (best to taste as you go). Makes ½ to ¾ cup.

To make the sandwiches: Brown the bacon in a heavy nonstick pan until it is cooked but not crisp. Remove bacon from the pan and place on a piece of paper towel to drain.

Spread the mustard onto 1 side of 4 pieces of the bread. Top with the cheese, bacon, a smear of the Chipotle relish, and the second pieces of bread. Press together well to seal the filling in.

Brush the outside of each sandwich with olive oil. Heat a heavy nonstick skillet or a sandwich press over medium high heat. Lower heat to medium-low and brown the sandwiches, turning once or twice, pressing on the sandwiches gently with your spatula every so often if using a skillet, until the bread is crisp and golden and the cheese has melted.

Eat right away, with dabs of extra Chipotle Relish to taste, and a sprinkling of cilantro as garnish.