1 1/2 teaspoons salted butter, at room temperature
3 slices sourdough or high-quality white bread
1 teaspoon Dijon mustard
1 slice Havarti cheese
1 slice roasted deli-style turkey
scant handful of baby arugula or baby spinach leaves
2 strips thick-sliced bacon, cooked until crisp and drained
1 slice mild or medium Cheddar cheese
1 teaspoon stone-ground mustard
1 slice Colby Jack cheese
2 or 3 slices ripe plum tomato (about 1/4-inch thick)
3 or 4 Bread ’n’ Butter Pickles (get recipe below)
1 slice black forest ham
1 slice Swiss cheese
1 tablespoon Pickled Red Onions (get recipe below)
3 or 4 slices fresh jalapeño chile (seeded if you like less heat) or Sweet Pickled Jalapeños (get recipe below)
Preheat oven to 400 degrees, with the convection option on, if you have it. Place a baking sheet in the oven to preheat. Spread the butter on one side of each bread slice, dividing it evenly. Place the slices, buttered-side down, on a clean cutting board. Spread the Dijon mustard on one slice, then top with the Havarti, turkey, arugula, bacon and Cheddar. Spread the stone-ground mustard on the second slice of bread, then layer with the Colby Jack, tomato slices, pickle chips and ham. Place the Swiss on the third slice and arrange the pickled onions and jalapeño on top.
Remove the hot baking sheet from the oven and, using a wide spatula, carefully transfer the topped bread to the baking sheet. Bake for 3 to 4 minutes, until the cheeses start to melt and the fillings are warmed through. When you put the baking sheet in the oven, immediately begin to preheat a cast-iron or nonstick skillet over medium-low heat.
Using a wide spatula, transfer the topped bread to the hot skillet, bread-side down. Cook until the bottoms are nicely browned, about 2 minutes. Transfer to a clean cutting board. Place the Swiss-jalapeño piece bread-side down on top of the piece with turkey and bacon, then carefully turn over the Colby Jack–ham piece and place it, bread-side up, on top of the sandwich. Cut the sandwich very carefully into quarters and serve immediately.
Bread and Butter Pickles
Makes about 1 quart
1 pound pickling cucumbers, scrubbed and cut into 1/4-inch thick rounds
1 tablespoon prepared horseradish, not cream-style
1 tablespoon dried dill
1 cup white vinegar
1 cup sugar
4 garlic cloves, peeled
2 tablespoons pickling spice
1 tablespoon ground turmeric
1 tablespoon kosher salt
1 teaspoon black peppercorns
Pack the cucumber rounds into a 1-quart glass canning jar with a secure lid. Add the horse-radish and dill, screw on the lid, and shake gently to distribute.
In a small saucepan over high heat, combine the vinegar, sugar, garlic, pickling spice, turmeric, salt and peppercorns and stir thoroughly. Bring to boil and immediately remove from the heat. Open the jar and pour the hot brine over the cucumbers. Add cold water to fill the container, leaving 1/4-inch headspace, and stir gently. Let cool at room temperature for 20 minutes, then replace the lid tightly and gently shake the jar to ensure the pickles are covered in the brine and the horseradish and dill are evenly dispersed. Refrigerate for 6 hours before serving. Consume within 4 weeks.
Pickled Red Onions
Makes about 2 cups
3/4 cups white vinegar
1 tablespoon sugar
1 small cinnamon stick
3 whole cloves
1 bay leaf
1 whole star anise
1/4 teaspoon red pepper flakes
1 medium red onion, thinly sliced
In a small saucepan over medium heat, stir together the vinegar, sugar, cinnamon stick, cloves, bay leaf, star anise and red pepper flakes. Bring to a boil, then remove from the heat. Cover the pan and let the spices steep for 5 minutes. Add the onion slices to the saucepan and stir well. Pour the mixture into a 1-quart glass jar or plastic storage container and cover tightly. Refrigerate for 4 hours before serving. Consume within 4 weeks.
Sweet Pickled Jalapenos
1/2 cup hot water (the hottest water from your tap is fine)
2 tablespoons apple cider vinegar
1/3 cup white vinegar
1 1/2 teaspoon honey
1 teaspoon black peppercorns
1 garlic clove, chopped
1 tablespoon kosher salt
1 bay leaf
4 ounces fresh jalapeño peppers, cut into rings about 1/4-inch thick
In a small saucepan over medium heat, stir together the hot water, cider vinegar, white vinegar, honey, peppercorns, garlic, salt and bay leaf. Bring to a boil, then remove from the heat. Cover the pan and let the spices steep for 5 minutes. Add the jalapeños to the saucepan and stir well. Pour the mixture into a 1-pint glass jar or plastic storage container and cover tightly. Refrigerate for 1 day before serving. Consume within 4 weeks.
Reprinted from Grilled Cheese Kitchen by Heidi Gibson with Nate Pollack with permission by Chronicle Books