Grilled Cheese

I bought a book about grilled cheese. That's right--I said "grilled cheese." I have a panini press in my kitchen, and I am always looking for interesting ways to use it. When I was a kid, what I knew about grilled cheese was two slices of smushy Wonder Bread surrounding a rubbery slice of American process cheese, pan-fried in heaps of butter, and served with Campbell's cream of tomato soup. While those are fond memories, I would prefer something more grown up.

In my new book, I have learned something about the history of grilled cheese. It became popular in the States during the 1930s when it was known as "cheese dream." I also learned the British call them toasted cheese, and they are broiled instead of cooked stove-top. They should know, I suppose, since they have been eating them a lot longer than we have. In the 1700s, a book entitled The Experienced English Housewife gives instructions for "toasting a light wigg" and covering it with melted cheese.

I am looking forward to working my way through this book--it's got 50 recipes--but I'll start with this one:

Grilled Ricotta and Shrimp with Cilantro Pesto

Pesto:
1 bunch cilantro
1/2 cup pecans, coarsely chopped
2 oz. Parmesan cheese, grated
1/2 teaspoon salt
6 tablespoons olive oil

2 tablespoons olive oil
8 slices sourdough bread, 1/4-inch thick
8 oz. ricotta cheese
Pepper
1/4 pound cooked shrimp

For pesto: Combine cilantro, pecans, cheese, and salt in the bowl of a food processor. Process until mixture becomes pastelike. Add 6 tablespoons olive oil and process until smooth. Set aside.

To assemble: Brush one side of each slice of bread with the 2 tablespoons olive oil. Place 4 slices on your work surface, oiled side down. Spread the pesto evenly on the 4 slices, followed by the ricotta, pepper to taste and the shrimp. Top with remaining 4 bread slices, oiled side up.

Heat in a large nonstick skillet over medium-high heat until heated through and toasted on each side--or use a panini press.

Great Grilled Cheese by Laura Werlin