Grilled Cheese Board

SERVES 6–8 PEOPLE, USE A 15-INCH (38 CM) ROUND BOARD

• 1 jar (24 ounces, 672 g) tomato sauce with basil, for dipping
• 3 Classic Grilled Cheese Sandwiches (see recipe on page 154), each cut into 4 long strips
• 2 Bacon Cheddar Grilled Cheese Sandwiches (see recipe on page 154), each cut into quarters
• 8 Brie and Fig Jam Grilled Cheese Sandwiches (see recipe on page 154)
• ¼ cup (60 ml) ranch dressing
• ¼ cup (60 g) apple butter
• 1 large bunch green grapes
• 2 cups (60 g) wavy potato chips
• 2 small pears, thinly sliced 15 bread-and-butter pickle chips
• Olive oil, for drizzling
• Parmesan cheese, for garnishing (optional)
• Fresh basil, for garnishing (optional)

1. Heat the tomato sauce in a pan over low heat.

2. Place a soup bowl in the middle of the board. Arrange the grilled cheese sandwiches in three separate areas around the soup bowl. Put the ranch dressing and apple butter in small bowls and place the bowls between the groups of grilled cheese sandwiches.

3.  Arrange the grapes, potato chips, sliced pears, and pickles between the groups of sandwiches.

4.  Pour the heated tomato sauce into the bowl in the center of the board. Drizzle the tomato sauce with olive oil and a sprinkle of Parmesan cheese (if using) and fresh basil (if using).

CLASSIC GRILLED CHEESE SANDWICHES (MAKES 3)

6 slices American cheese

6 slices soft white bread

Butter, to taste

1. Place 2 slices of cheese between 2 slices of bread for each sandwich.

2. Spread the outside of each piece of bread generously with butter and grill in a skillet over medium heat until the cheese is melted and the bread is golden on both sides.

BACON CHEDDAR GRILLED CHEESE SANDWICHES (MAKES 2)

• 4 thick slices cheddar cheese
• 4 thick slices bacon, cooked
• 4 slices deli-style white or sourdough bread
• Butter, to taste

1. Place 2 slices each of cheese and cooked bacon between 2 slices of bread for each sandwich.

2. Spread the outside of each piece of bread generously with butter and grill in a skillet over medium heat until the cheese is melted and the bread is golden on both sides.

BRIE AND FIG JAM GRILLED CHEESE SANDWICHES (MAKES 8)

• Brie, at room temperature for easy spreading
• 1 large baguette, sliced into 16 rounds  (¼ inch, or 6 mm, thick)
• Fig jam
• Butter, to taste

1. Spread a thick layer of Brie on 8 of the baguette rounds and a thick layer of fig jam on the other 8 baguette rounds. Sandwich the Brie sides with the fig jam sides to create 8 sandwiches.

2. Spread the outside of each side of the baguette sandwiches with butter and grill over medium heat until the cheese is melted and the bread is golden on both sides