Grilled Ham and Cheese with Strawberry-Red-Wine Jam





The secret to Chris Kronner’s delectable sandwiches is the jam spiked with Pinot Noir. Kronner got the idea when he was helping Elisabeth Prueitt test jam recipes while they drank wine.


Adapted from Chris Kronner
Food & Wine
April 2010

Serves 4

Eight 1/4-inch-thick slices of brioche
1/2 cup strawberry jam mixed with 2 tablespoons of Pinot Noir
8 thin slices of baked ham
8 thin slices of Gruyère cheese
Softened unsalted butter

Heat a large griddle. Spread 4 of the brioche slices with the jam. Top each slice of bread with 2 slices of the ham and 2 slices of the Gruyère and close the sandwiches. Lightly butter the outside of the sandwiches and fry the sandwiches over moderate heat until toasted and the cheese is melted, 2 minutes per side. Cut in half and serve right away.


Grilled Beet, Arugula & Goat Cheese Sandwich

Recipe Adapted From
www. bsinthekitchen. com
April 2012

Photo Credit: www. bsinthekitchen. com, April 2012

Serves 4


For the beets:
4 to 6 medium red beets
3 tablespoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 ounce sherry (optional)

6 to 8 ounces small arugula leaves
6 ounces soft mild goat cheese, softened
4 – 6 tablespoons of butter, divided
Eight 1/2-inch-thick French bread slices, or other country bread

For this recipe, preheat the oven to 400 ° F.

Remove the tops and the roots of the beets and peel each one using a paring knife or a vegetable peeler. Evenly cut the beets into 1 1/2-inch slices.

Place the sliced beets on a foil lined baking sheets and toss them in olive oil , balsamic vinegar, thyme , salt, and pepper.

Place the baking sheet in the oven and roast for 20 to 30 minutes, turning once or twice with a spatula, until the beets are tender.

Once the beets have cooked to the desired tenderness, remove them from the oven and continue to cook in a cast iron skillet heated on medium-high heat. Quickly fry the beets with about a ½ ounce of sherry wine, cooking until the liquid has evaporated.

Once the beets have been fried. butter each sides of the bread. Place the arugula, a little bit of goat cheese, followed by the beets and some more goat cheese. Place the second slice of bread on top of the mass and press the two halves together. Repeat the process with the remaining ingredients.

Add another tablespoon of butter to a clean cast iron skillet. Heat the skilled on medium high. Add the sandwich to the skillet and fry on onse side until it is golden brown for 2 to 3 minutes Using a spatula, flip the sandwich and fry the other side until it is golden brown.

To serve, place the sandwich on a small plate and then sliced it in half.


Grilled Cheese with Honey





Chef Chris Cosentino proves here that you can elevate the humble grilled cheese sandwich into something magical with just a few tweaks. His buttery, crisp version is filled with luscious Taleggio cheese, then drizzled with honey and sprinkled with flaky salt and coarsely ground black pepper. It’s so simple, but also jaw-droppingly good.



By Chris Cosentino
Food & Wine Magazine
May 2017

Serves 6

Softened unsalted butter, for spreading
Eight 1/2-inch-thick slices of sourdough boule
1 pound Taleggio cheese, rind removed 
and cheese sliced
Honey (preferably bitter), for drizzling
Maldon Flaky sea salt
Coarsely ground black pepper

Preheat a large griddle or very large cast iron skillet over moderate heat. Spread butter on one side of each slice of bread and arrange them buttered side down on a work surface. 
Top 4 bread slices with the cheese. Close the sandwiches, pressing lightly with a spatula, to flatten.

Cook the sandwiches over moderate heat, turning once, until golden on the outside and the cheese is melted, 3 to 4 minutes per side. Transfer the sandwiches to plates. Drizzle with honey and season with salt and pepper.  Have a knife and fork handy and serve right away.