Wednesday, Aug. 25, 2021 Page 3The Chronicle-News Trinidad, Colorado

Grilled Cheese Special“Looking for love in all the right places”Catherine J. MoserFeatures EditorThe Chronicle-News

If you haven’t ever thought about serving up grilled cheese sandwiches in the summer-time, then here’s your chance to revamp your thinking a bit. Add this popular winter classic to your perfect backyard scene for a new favor-ite way to enjoy some mealtime magic. Great grilled cheese sandwiches are such a happy part of life. Especially in “The Good Old Sum-mertime.”

There’s not a person on the planet who thinks twice about eating a yummy pizza in the summer months and the same should go for grilled cheese. One could actually think of it as an outside-in pizza, but without all the extra fixin’s. As for me, I’ll take a great grilled cheese sandwich any old time.

Want a fantastic lunch or supper idea go-to during the hot months? Grilled cheese in any shape or form can and will more than fill the bill for feeding the people in your world. You really won’t want to miss out on this chance to add one more great menu item to your kitchen repertoire, either.

Since so many cooks love to grill outdoors, grilled cheese sandwiches are naturals for the summer months and backyard meals. And with your grill already playing it’s Academy Award winning role in your June, July and August productions, why not call it in for one more way to shine on center stage.

With all kinds of cheeses to choose from, it’s going to be so easy for everyone to enjoy exactly what they love. And who doesn’t just love an ooey-gooey, melty, toasted crusty grilled cheese sandwich? I know I sure do. I’ll bet your fan club will, too.

Summertime sidekicks for grilled cheese meals will give you the opportunity to bring many of the season’s fresh and delicious gar-den picks, salads and slaws to the patio table. Perhaps one of my favorites here would be a beautiful creation of red ripe tomato wedges or whole grape tomatoes tossed in with thick slices of semi-peeled cucumbers, some thin red onion ices and dressed with either some zesty Italian or ranch dressing. Another would be a generous scoop of chilled potato salad or sweet coleslaw.

And don’t forget the pickles. Pickles of ev-ery size, shape and flavor will be so fine with

grilled cheese. YUM!In an effort to keep things extra simple,

make your grilled cheese night a family friendly affair. Besides the condiments and sides, arrange all the cheeses and sliced meats, too, if you like, on a fun tray, put out a vari-ety of bread choices and then let everyone assemble their sandwich the way they want to eat it. Taking each creation to the grill can be another fun evening activity, besides the actual sandwich devouring part — especially if you’re hosting the kids‘ friends or other guests.

A nice selection of chips, fresh veggies and dips will be sure to add interest and great fla-vor to the meal. Snacking is always a wonder-ful way to fill in the hunger gaps while enjoy-ing an evening’s relaxing grill time action.

So, this is the new skinny for summer. Try some amazing grilled cheese sandwiches on

the patio and see if you think they might be one more way to help you keep summertime light, fresh and delicious. I know I can’t wait to enjoy some. Get ready to receive your golden Oscar for a hot-weather winning performance. The easy-peasy cleanup part is just an added bonus.

Happy cooking and eating, everyone!

—Questions or comments? Please email:

cathy@trinidadchroniclenews.com

—Lookin’ for Love by Wanda Mallette, Patti Ryan & Bob Morrison, 1980—In the Good Old Summer Time by George Evans, 1902—Summertime by George Gershwin, 1936

~ Summertime and the livin’ is easy, the fish are jumping & the cotton is high ~

25 Mouthwatering Grilled Cheese Ideas

1. Classic Sandwich: 2 slices cheddar, Monterey Jack or Swiss cheese be-tween 2 slices country white bread; cook, flipping once, until golden.

2. Bacon and Tomato: Make Classic Grilled Cheese (No. 1), adding 3 slices crisp bacon and 1 slice tomato between the cheese.

3. Triple Cheese: Make Classic Grilled Cheese (No. 1), using 1 slice each ched-dar, muenster and Swiss cheese.

4. Spicy Nacho Sandwich: 2 slices white bread with 1 slice Monterey Jack or American cheese, some pick-led jalapeño slices and 1 slice cheddar. Cook, flipping once, until golden.

5. Crunchy Nacho: Make Spicy Nacho Grilled Cheese (No. 4), adding 1 tablespoon crushed corn chips with the jalapenos.

6. Goat Cheese–Peppadew: Mix 1/2 cup cream cheese with 1/4 cup goat cheese and 8 chopped Peppadew pep-pers. Sandwich one-quarter of the mixture between 2 slices multigrain bread; cook, flipping once, until golden. (Use the remaining cheese mixture for more sandwich-es.)

7. Grilled Cheese Fingers: Make Classic Grilled Cheese (No. 1). Cut off the crusts and cut the sandwich into strips.

8. Diner Sandwich: Put 2 slices American cheese between 2 slices white bread.

Spread mayonnaise on the outside of the sandwich and cook, flipping once, until golden. Serve with ketchup.

9. Spicy Diner Mix: Mix 1 tablespoon mayonnaise with 1/4 teaspoon Sriracha. Make Diner Grilled Cheese (No. 8), replacing the mayon-naise with the spicy mayon-naise mixture.

10. Cheddar and Pickles: Make Diner Grilled Cheese (No. 8), replacing the Ameri-can cheese with aged white cheddar and adding sliced pickles between the cheese.

11. Havarti & Chicken Salad: Sandwich 2 slices potato bread with 1 slice Havarti, 2 to 3 tablespoons chicken salad and another slice of Havarti. Cook, flipping once, until golden.

12. Garlic Ham & Cheese: Prepare 2 thick slices frozen garlic bread as the label di-rects. Sandwich with 2 slices each Monterey jack and ham. Cook, flipping once, until golden.

13. Pesto: Spread pesto on 1 slice white bread and top with 1 slice each provolone and mozza-rella. Top with another slice of bread and cook, flipping once, until golden.

14. Avocado: Toss 1/4 sliced avocado with lime juice and lime zest to taste. Sandwich 2 slices white bread with 2 slices pepper jack and the avocado. Cook, flipping once, until golden.

15. Potato Chip: Spread yellow mustard on 1 slice whole-wheat bread; top with 2 slices American cheese and 8 potato chips.

Top with another slice of bread and cook, flipping once, until golden.

16. Swiss-Mushroom: Spread 2 slices rye bread with Thousand Island dress-ing. Sandwich with 1 slice Swiss cheese, some sautéed mushrooms and onions, and another slice of Swiss. Cook, flipping once, until golden.

17. Bagel Spread: Spread a split bagel with mayonnaise and spicy mus-tard. Sandwich with 1 slice Muenster, 2 slices salami and another slice of Muenster. Cook, flipping once, until golden, pressing to flatten.

18. Cajun Sandwich: 2 slices country white bread with 2 slices provolone. Cook in butter with a pinch of Ca-jun seasoning.

19. Muffuletta: Make Cajun Grilled Cheese (No. 18), adding 1 tablespoon deli olive salad between the cheese.

20. Roasted Tomato: Toss 4 halved plum tomatoes with 1 tablespoon olive oil, and thyme, salt and pepper to taste. Roast at 350 degrees F, 1 hour; mash. Spread 2 slices sourdough bread with one-quarter of the tomato mixture and sandwich with 2 slices cheddar. Cook, flipping once, until golden. (Use the remaining tomato mixture for more sandwiches.)

21. Blue Cheese & Onion: Sandwich 2 slices marble rye bread with 1 slice each muenster and soft blue cheese, some caramelized onions and another slice of muenster. Cook, flipping once, until golden.

22. Italian: Sandwich 2 slices sourdough bread with 1 slice provo-lone, 2 slices deli ham, some chopped pickled vegetables and another slice of provolo-ne. Cook, flipping once, until golden.

23. Fontina and Sage: Fry 4 sage leaves in a skil-let in butter and olive oil until crisp. Sandwich 2 slices crusty bread with 2 slices Fontina and the fried sage. Cook in the same skillet.

24. Mediterranean: Spread baba ghanoush on 2 slices whole-grain bread. Sandwich with 1 slice Mon-terey jack, a few thin slices grilled zucchini, 2 table-spoons crumbled feta and another slice of Monterey jack. Cook in olive oil.

25. Roast Beef and Brie: Spread 2 slices sourdough bread with Dijon mustard and brie (remove the rind). Sand-wich with some caramelized onions and 1 slice roast beef. Cook, flipping once, until golden.

Images by Pinterest and Pixabay

How to make Classic Grilled Cheese Sandwiches:

1. Heat 1 tablespoon salted butter in a cast-iron or non-stick skillet over medium-low heat.

2. Press the sandwich slightly and place it in the skillet. Cook until golden on the bottom, 3 to 5 minutes.

3. Flip, adding more butter to the pan if needed, and cook until the other side is golden and the cheese melts, 3 to 5 more minutes.

How to make Southern Grilled Cheese Sandwiches:

1. Heat 1 tablespoon salted butter in a cast-iron or non-stick skillet over medium heat.

2. Press 2 slices of white sandwich bread into the hot skil-let and cook until golden on the bottom, 3-5 minutes.

3. Remove slices from skillet to cutting board, flip over so that toasted side is down and spread as much mayo on the uncooked side as you like. On these two slices load on American cheese slices and then top them off with 2 more slices of white bread.

4. Add more butter to the skillet and place whole sand-wiches back inside hot skillet — uncooked side down. Cook until golden and the cheese melts, 3-5 more minutes.

NOTE: Mayonnaise and American cheese are not op-tional in a Southern Grilled Cheese Sandwich. In fact, it is the most delicious thing ever.

Swiss & Mushroom Grilled Cheese (16)

Avocado & Pepper Jack Cheese (14)

Roast Beef and Brie Grilled Cheese (25)

Italian: Sour Dough, Ham & Provolone (22)

Spicy Nacho Grilled Cheese Sandwich (4)