For Christmas I got a grilled cheese maker for the microwave. I was skeptical about it working. I like my grilled cheese with a crispy toasted bread and melty cheese. To my surprise it worked well. I have since tried to make several variations of grilled cheese sandwiches and while I had some flops most turned out tasty if not pretty. I think my favorite right now is a tuna melt.
A melt sandwich is a type of hot sandwich containing a suitable cheese (sometimes grated) and a filling of meat or fish. The sandwich is grilled on the stovetop until the cheese melts and the bread is toasted. There are several types of hot sandwiches.
The tuna melt is said to have been an accident at a Woolworth’s lunch counter in Charleston, South Carolina. A cook reportedly tipped a bowl of tuna salad onto a grilled cheese sandwich and, rather than discarding it, discovered the two paired perfectly.
The patty melt is widely credited to William “Tiny” Naylor, owner of Tiny Naylor’s drive-ins and coffee shops in California. In the late 1940s, he replaced the standard hamburger bun with grilled rye bread and added Swiss cheese and caramelized onions, creating the first recorded “patty melt”.
The Gerber is an open-faced sandwich made In St. Louis Missouri. The Gerber consists of a half section of Italian or French bread, spread with garlic butter and topped with ham and Provel cheese, seasoned with a sprinkling of paprika and then toasted.
A horseshoe is another open-faced sandwich from Springfield, Illinois. It consists of thick sliced toasted bread (think Texas toast), a hamburger patty, French fires, and a cheese sauce covering it all.
The Hot Brown is an open-faced sandwich of turkey breast, ham and bacon, covered in creamy Mornay sauce and baked or broiled until the bread is crisp and the sauce begins to brown. Garnishes include tomatoes, mushrooms, and surprisingly canned peaches.
A croque monsieur is a hot sandwich made with ham and cheese. One of my favorites is a variation of the croque monsieur, the Monte Cristo sandwich The Monte Cristo sandwich is a savory-sweet dish consisting of ham, turkey, and Swiss cheese fried in an egg batter. Often described as a cross between a grilled cheese and French toast. Served with a side of jam this sandwich is an entrée and dessert all in one.
The history of melt sandwiches is rooted in American diner culture of the mid-20th century, evolving from simpler toasted cheese snacks into hearty meals. In 1916 James Kraft developed processed cheese which was shelf stable and melted well. Then in the 1920’s the invention of the commercial bread slicer made uniform sandwiches possible. Diners, pharmacy counters and soda counters made melts common American fare.
Turkey Melt with Cheddar, Spinach, and Bacon
makes 2 turkey melts
Ingredients
• 4 slices sourdough (or thick, crusty bread of choice)
• 2 tablespoons honey mustard
• 2 slices white cheddar cheese
• 4 slices deli turkey
• thin tomato slices (from 1 medium red tomato)
• ½ cup fresh baby spinach
• 4 strips cooked bacon
• 2 tablespoons butter (softened)
Instructions
To Assemble the Sandwiches: Place 4 slices sourdough on cutting board, plate, or other flat surface. Divide 2 tablespoons honey mustard into four ½-tablespoon portions. Spread ½ tablespoon honey mustard evenly across top side of each slice of sourdough. Divide 2 slices white cheddar cheese in half, creating 4 slices of cheese total. Place one “slice” of cheese on each piece of bread, covering honey mustard. Divide 4 slices deli turkey into 2 slices of turkey per sandwich. Place turkey slices on top of 2 slices of cheese-topped bread. Divide ½ cup fresh baby spinach into ¼ cup spinach per sandwich. Layer preferred number of thin tomato slices and ¼ cup baby spinach on top of each layer of turkey. Divide 4 strips cooked bacon into 2 slices bacon per sandwich and place each portion of bacon on remaining slices of cheese-topped bread. Close sandwiches, placing sandwich halves with bacon face-down on top of sandwich halves with turkey. To toast Sandwich: Spread ½ tablespoon butter on outside of each slice of bread (4 sides total). Place large skillet on stovetop over medium heat. When pan is warm, carefully place assembled sandwiches flat in skillet. Toast bottom slice of bread 3 to 4 minutes, then carefully flip sandwich over. Toast now-bottom slice of bread 3 to 4 minutes, or until cheese has melted and sandwich is warmed through. Transfer sandwiches to serving plates. Serve warm.
Tuna Melt
Makes 2 sandwiches
Ingredients
• 5 oz can tuna, drained
• 3-4 Tablespoons mayonnaise
• 2 dill pickle spears, minced (or relish)
• 1/4 teaspoon steak seasoning
• 2 slices cheddar cheese
• 4 slices bread
• softened butter
Instructions
Preheat a large flat skillet or griddle over medium heat. Flake the tuna inside a medium-sized bowl then add the mayonnaise, minced pickles, and steak seasoning and stir to combine. Butter one side of each slice of bread then flip two over and top each with half the tuna mixture. Add a slice of cheese then cover with the remaining slices of bread, buttered-side up. Place the sandwiches onto the preheated skillet or griddle then cook until golden brown on the bottom. Flip then cook until the second side is golden brown and the cheese has melted. Remove sandwiches to plates then slice and serve.
Monte Cristo Sandwich
Makes 1 sandwich
Ingredients
• 2 slices bread
• 1 teaspoon mayonnaise
• 1 teaspoon prepared mustard
• 2 slices cooked ham
• 2 slices cooked turkey meat
• 1 slice Swiss cheese
• 1 large egg
• ½ cup milk
Instructions
Gather all ingredients. Spread mayonnaise on one side of one bread slice. Spread mustard on one side of remaining bread slice. Top with alternate slices of ham, turkey, and Swiss cheese. Close sandwich with remaining bread slice, mayonnaise-side down. Beat egg and milk in a shallow bowl until well combined. Lightly grease a small skillet over medium heat. Dip sandwich into egg mixture to coat on both sides. Transfer sandwich to the hot skillet and cook until golden brown on both sides and cheese is melted. Serve hot with berry jam on the side.
