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.

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