The sandwich you know and adore is no longer just for kids.

Here are a few ways to spice up a grilled cheese sandwhich.





Gruyere, Prosciutto, Arugula, and Tomato on White

With Gruyere cheese and layers of prosciutto, arugula, and tomato,
this sandwich is a merger of grilled cheese and a BLT.

[b:af6fbcbd0e]
Fontina, Harissa, and Pear on Rye[/b:af6fbcbd0e]


A new use for that jar of harissa, this sandwich benefits from the
appealing fusion of sweetness and spice.

[b:af6fbcbd0e]
Gruyere, Apple, and Sage on Rye[/b:af6fbcbd0e]


Crisp apple combined with a creamy, nutty Gruyere balances the
earthiness of sage and rye.


[b:af6fbcbd0e]
Cheddar, Dijon Mustard, Bacon, Tomatoes, Avocado, and Pepper on
Sourdough[/b:af6fbcbd0e]



Dijon mustard and black pepper cut through the saltiness and fattiness
of the avocado and bacon.



[b:af6fbcbd0e]Gruyere, Red Onion, Prosciutto, and Pepper on
Rye[/b:af6fbcbd0e]


With its peppery finish, this combo is reminiscent of a Reuben
sandwich.
[b:af6fbcbd0e]

Cheddar, Jalapeno, and Cilantro on White[/b:af6fbcbd0e]


A little heat from the jalapeno goes a long way, and the cilantro adds
brightness.


[b:af6fbcbd0e]
Gruyere, Oil-Packed Sardines, Peppadew Peppers, and Arugula on
Rye[/b:af6fbcbd0e]


The king of melting cheeses can handle the flavor explosion from the
sardines and the peppers.

View the attachments for this post at:
http://www.jlaforums.com/viewtopic.p...7574#264127574

Can you please suggest me any sandwich making device.

How about using halloumi instead of of traditional cheese, it's perfect for grilling if (like me) you don't like your cheese too runny or melted, because it has such a high melting point and stays in shape.