Free Melt: 100 Amazing Adventures in Grilled Cheese by Shane Sanford Kearns

sauté pan, place 1 slice of bread butter side down. Place 1 1 ⁄ 2 slices of hot pepper cheese on bread, followed by the vegetable slices. Turn burner to medium heat.
Drizzle mint mixture on top, followed by the other 1 1 ⁄ 2 slices of hot pepper cheese. Place other slice of bread on top, butter side up.
Let sandwich cook for 3–5 minutes per side or until bread is golden brown.
Cut on the diagonal and serve warm.

     
The Tropical

    The Tropical
Serves 1
    3 tablespoons sweet butter, divided
    2 ⁄ 3 whole nectarine, peeled and sliced
    1 ⁄ 4 whole mango, peeled and sliced
    3 teaspoons brown sugar, divided
    1 piece plain naan bread, halved
    1 ⁄ 2 cup ricotta cheese
    The naan used in this recipe is a traditional Asian flatbread that is perfect when simply brushed with olive oil and baked. Naan does come in multiple flavors, including whole wheat or garlic, but for this sandwich it is definitely recommended to use plain naan, which will allow the sweetness of the fruit to shine.
Preheat oven to 350°F.
In a grill pan, melt 2 tablespoons of butter. Grill nectarine and mango slices in pan on medium heat for approximately 3–5 minutes per side, or until grill marks have appeared. Prior to turning fruit, sprinkle 2 teaspoons of brown sugar on fruit. Remove from heat and set aside.
Spread remaining tablespoon of sweet butter on outside of both halves of naan bread.
On bottom slice of naan bread, spread ricotta cheese, followed by remaining teaspoon of brown sugar. Cover with grilled fruit and then close sandwich with the top half of the naan bread.
Bake sandwich on a baking sheet for 8 minutes. For a crunchier texture, broil the sandwich on low for 1–2 additional minutes.
Sprinkle sandwich with 1 teaspoon brown sugar and serve warm with knife and fork.

     
Currant Jam
Serves 1
    2–4 tablespoons melted sweet butter, for grilling
    2 slices multigrain bread
    2 tablespoons currant preserve
    1 ⁄ 2 cup shredded Jarlsberg cheese
    1 ⁄ 2 cup arugula, de-stemmed
    Forget the standard grape jelly that you’ve been slathering on sandwiches for years, and get ready to try a unique currant preserve instead! Currants—a dried, black, seedless grape—have a sweet, tart taste that pairs well with many dessert foods such as ice cream or a tart.
Brush the melted butter on the outside of the 2 slices of bread. In an unheated sauté pan, place 1 slice of bread butter side down. Spread currant preserve on bread followed by cheese and arugula. Place other slice of bread on top, butter side up. Turn burner to medium heat.
Let sandwich cook for 3–5 minutes per side or until bread is golden brown.
Cut on the diagonal and serve warm.

     
Walnut Pomegranate
Serves 1
    2–4 tablespoons melted sweet butter, for grilling
    2 hand-cut slices challah
    Brie to coat bread, approximately 4 ounces
    3 tablespoons pomegranate seeds
    2 tablespoons walnuts
    The pomegranate is an intriguing and exotic fruit that makes a wonderful juice. The pomegranate has ancient roots in the Middle and Near East and dates back more than 4,000 years. This fruit provided both nutrition and sustenance during long-distance journeys. The seeds, also known as jewels, add a great crunchy texture to a grilled cheese sandwich, while also providing a tart flavor.
Brush the melted butter on the outside of the 2 slices of bread. In a sauté pan, place 1 slice of bread butter side down. Coat bread with brie.
Sprinkle pomegranate seeds and walnuts on top of brie. Place other slice of bread on top, butter side up. Turn burner to medium heat.
Let sandwich cook for 5 minutes per side or until bread is golden brown.
Cut on the diagonal and serve warm.
    Tips from the Stovetop
    Prior to cutting into a pomegranate, make sure you are using a plastic cutting board and clothes you don’t care about as to avoid staining. Working over a bowl helps keep the splashing from staining your clothes. Cut the pomegranate in half, through the stem, or crown. Then cut the halves in half. Using a spoon,