Say goodbye to heated slices of American cheese on Wonder bread. Today's grilled cheese mixes and matches a variety of cheeses, from creamy brie to pungent blue cheese. No longer identifiable from the outside, these sandwiches are housed in cinnamon-raisin bread, rolls, pitas and tortillas and stuffed with a variety of meats, veggies and even fruits and jams.

— Jeanne Besser, for the Journal-Constitution

PHIL SKINNER/AJC (ENLARGE)
Fresh Mozzarella, Prosciutto, and Fig Jam sandwich
RICH ADDICKS/AJC STAFF (ENLARGE)
Belly's Grilled Cheese
PHIL SKINNER/AJC STAFF (ENLARGE)
Peppers, Pepperoni, Provolone and Pecorino Pita
PHIL SKINNER/AJC STAFF (ENLARGE)
Pacifica Pear Grilled Cheese
PHIL SKINNER/AJC (ENLARGE)
Hoosier Apple Surprise Sammies
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Related • Grilled cheese: Infinitely adaptable and oozing with charm • More recipes and food columns

MAIN DISH

Panini Inglese: Rare Roast Beef With Blue Cheese and Watercress

Makes 4 servings Preparation time: 10 minutes Cooking time: 2-5 minutes

Spieler writes of this combination, "Salty, intensely aromatic blue cheese, rare lean beef, and the freshness of watercress leaves. . . . This is a terrific sandwich that takes few ingredients, and only minutes to prepare. The combination of ingredients is English in inspiration, the technique is Italian street-food, the result: divine."

Spieler's version was a little heavy on blue cheese for my taste. Add more if you wish. Though the rolls start off round, once pressed they are considerably flatter and can be easily turned, albeit carefully.

4 soft sourdough or sweet rolls

6 to 8 ounces blue cheese, at room temperature for easier spreading

8 to 10 ounces rare roast beef, thinly sliced

Handful watercress leaves

1 tablespoon butter, softened

Split each roll and spread generously with blue cheese on each side. Into each roll, layer beef, then watercress, and close up, pressing well to seal. Lightly butter the outside of each sandwich. Heat a heavy nonstick skillet or panini press over medium-high heat. Place the sandwiches in the pan, working in 2 batches depending on the size of the pan. Weigh down and cook, turning twice or as needed until the bread is crisp and the cheese has melted. Serve right away, cut on the diagonal. — From "Grilled Cheese: 50 Recipes to Make You Melt" by Marlena Spieler (Chronicle Books, $16.95)

Per serving: 372 calories (percent of calories from fat, 45), 28 grams protein, 22 grams carbohydrates, 1 gram fiber, 18 grams fat, 63 milligrams cholesterol, 1,653 milligrams sodium.

MAIN DISH

Fresh Mozzarella, Prosciutto and Fig Jam Sandwiches

Makes 4 servings Preparation time: 10 minutes Cooking time: 2-5 minutes

"Fresh milky mozzarella melts into a puddle of soothing, stringy cheese, with a hit of salty prosciutto, and a smudge of sweet fig jam to balance it all," Spieler writes. "For lunch, a salad of field greens with fresh herbs is nice alongside." Fig jam and preserved figs are available at Whole Foods and specialty shops. If unavailable, use sliced fresh figs drizzled with a tiny bit of honey. Again, though the rolls start off round, once pressed they are flatter and can be easily turned.

4 soft French or Italian rolls (or half-baked if available)

8 ounces fresh mozzarella, thickly sliced

8 ounces prosciutto, thinly sliced

1/4 to 1/2 cup fig jam or fig preserves, to taste

1 tablespoon butter, softened

Split each roll and layer with the mozzarella and prosciutto. Spread the top slices with fig jam, then close up, pressing well to seal. Lightly butter the outside of each sandwich. Heat a heavy nonstick skillet or panini press over medium-high heat. Place the sandwiches in the pan, working in 2 batches depending on the size of the pan. Weigh down and cook, turning twice or as needed until the bread is crisp and the cheese has melted. Serve right away, cut on the diagonal. — From "Grilled Cheese: 50 Recipes to Make You Melt" by Marlena Spieler (Chronicle Books, $16.95)

Per serving: 432 calories (percent of calories from fat, 49), 31 grams protein, 23 grams carbohydrates, 1 gram fiber, 23 grams fat, 98 milligrams cholesterol, 2,024 milligrams sodium.

MAIN DISH

Peppers, Pepperoni, Provolone and Pecorino Pita

Makes 4 servings Preparation time: 10 minutes Cooking time: 2-5 minutes

This is from Marlena Spieler's forthcoming "Grilled Cheese: 50 Recipes to Make You Melt" (Chronicle Books, $16.95). "Forgive the overdose of alliteration," she writes. "I was lucky to stop where I did, there were so many more 'P' words just calling out to me. Meanwhile, just make this sandwich: layers of spicy cured meat such as pepperoni, a nice assemblage of pickled and roasted peppers, and a whiff of garlic, all stuffed into a pita and pressed into hot melty madness. Yum."

4 mini pitas or 2 large pitas cut in half

1/2 cup roasted, peeled and sliced red and/or yellow peppers

2 cloves garlic, chopped

4 ounces pepperoni, thinly sliced

4 ounces provolone cheese, diced

2 tablespoons freshly grated pecorino cheese

4 Italian or Greek pickled peppers such as pepperoncini, thinly sliced

Olive oil for brushing pita

Slit one side of each pita and open them to form pockets. Layer the peppers, garlic, pepperoni, provolone, pecorino and pickled peppers into each pita and press to close. Brush the outsides lightly with olive oil.

Heat a heavy nonstick skillet over medium-high heat or use a sandwich maker or panini press. Place the sandwiches in the pan. Reduce the heat to low and weight the sandwiches down, pressing as you brown them. Cook only until the cheese melts; you want simply to hold all the fillings together. Serve right away.

Per serving: 355 calories (percent of calories from fat, 57), 17 grams protein, 20 grams carbohydrates, 1 gram fiber, 22 grams fat, 56 milligrams cholesterol, 1,031 milligrams sodium.

MAIN DISH

Bacon, Tomato and Avocado Quesadillas

Makes 4 servings

Preparation time: 10 minutes

Cooking time: 2-5 minutes

This pairs a classic sandwich filling with an unusual partner, tortillas. Avocado adds to its slightly Mexican feel. This is a dynamite combination. Ready-to-serve bacon makes it all the quicker to prepare. Serve with salsa on the side.

1 cup shredded Monterey Jack cheese with jalapeño peppers

4 (8-inch) flour tortillas

8 slices bacon, cooked till crisp and crumbled

1 large tomato, seeded and chopped

1 avocado, chopped

Divide cheese equally among tortillas. Sprinkle with bacon, tomato and avocado. Fold tortillas in half, pressing gently to hold.

In a large nonstick skillet or griddle over medium heat, cook quesadillas, two at a time, for 2 to 5 minutes or until lightly browned and cheese is melted, turning as needed.

Per serving: 500 calories (percent of calories from fat, 49), 18 grams protein, 45 grams carbohydrates, 4 grams fiber, 28 grams fat, 36 milligrams cholesterol, 705 milligrams sodium.

MAIN DISH

Mango-Brie Quesadillas

Makes 4 servings Preparation time: 10 minutes Cooking time: 2-5 minutes

This recipe was created by California chef Wayne Elias of Mark's restaurant to promote cooking with mangoes. Brie and mango make a winning combo.

4 ounces shredded mozzarella cheese

4 (8-inch) flour tortillas

1 mango, peeled, seeded and thinly sliced

4 ounces brie cheese, rind removed and cut into thin slices

Divide mozzarella cheese equally among tortillas. Top with slices of mango, then brie. Fold tortillas in half, pressing gently to hold.

In a large nonstick skillet or griddle over medium heat, cook quesadillas, two at a time, for 2 to 5 minutes or until lightly browned and cheeses are melted, turning as needed.

Per serving: 452 calories (percent of calories from fat, 40), 19 grams protein, 50 grams carbohydrates, 3 grams fiber, 20 grams fat, 54 milligrams cholesterol, 641 milligrams sodium.

MAIN DISH

Pacifica Pear Grilled Cheese

Makes 4 servings

Preparation time: 10 minutes

Cooking time: 2-5 minutes

This recipe from the American Dairy Association is a real winner. It pairs crusty bread with two types of cheese, pear slices and a hint of raspberry preserves, which add sparkle to this sandwich.

2 tablespoons butter, softened

8 (1/2-inch-thick) slices crusty French bread, cut from a round loaf

4 (1-ounce) slices Muenster cheese

1 Bartlett pear, peeled and thinly sliced

4 teaspoons raspberry preserves

8 ounces brie cheese, rind removed and cut into slices

Spread butter evenly on one side of each bread slice. Layer Muenster and pear slices on the unbuttered sides of four bread slices. Spread with raspberry preserves. Top evenly with brie and remaining bread slices, buttered side up.

In a large skillet or griddle over medium heat, cook sandwiches, two at a time, for 2 to 5 minutes or until lightly browned and cheeses are melted, turning as needed.

Per serving: 522 calories (percent of calories from fat, 54), 23 grams protein, 37 grams carbohydrates, 3 grams fiber, 32 grams fat, 99 milligrams cholesterol, 901 milligrams sodium.

MAIN DISH

Belly's Grilled Cheese

Makes 1 serving Preparation time: 5 minutes Cooking time: 2-5 minutes

Raymond Hook at Belly makes his grilled cheese with a panini maker, but you can also make it in a skillet. Just press down to compress the sandwich.

1 teaspoon butter

2 slices Tuscano bread or other Italian bread

3/4 ounce soft goat cheese

3/4 ounce cheddar cheese

3/4 ounce double cream cow's-milk cheese

Spread butter evenly on one side of each bread slice. On the unbuttered sides of the bread, layer goat, cheddar and double cream cheese. Top with remaining bread slice, buttered side up, and press together to seal.

In a large skillet or griddle over medium heat, cook sandwich for 2 to 5 minutes or until lightly browned and cheeses are melted, turning as needed.

Per serving: 420 calories (percent of calories from fat, 59), 22 grams protein, 21 grams carbohydrates, 1 gram fiber, 27 grams fat, 77 milligrams cholesterol, 552 milligrams sodium.

MAIN DISH

Croque Monsieurs

Makes 4 servings Preparation time: 10 minutes Cooking time: 8 minutes

This is from the "Dinner Simplified" episode of "30 Minute Meals" with Rachael Ray. Buy the bread at the in-store bakery section of a large market or local bakery and have it sliced for you.

8 slices good-quality white bread

6 tablespoons butter, divided

2 tablespoons all-purpose flour

2 cups half-and-half or milk

1/2 teaspoon salt

2 tablespoons prepared Dijon mustard

3/4 pound French or French-style ham, such as Mandrange, deli sliced or sliced boiled ham

2/3 pound thinly sliced Gruyère or Swiss cheese (recommended: Emmentaler)

1 small jar cornichons or baby gherkin pickles

1 small jar pickled onions

Line up 8 slices of bread on a work surface. Heat a small sauce pot over medium heat. Add 2 tablespoons butter and melt. Add flour to butter and whisk. Cook flour and butter together for 1 to 2 minutes, then whisk in half-and-half or milk. Bring sauce to a bubble and thicken another 1 or 2 minutes. Season sauce with salt, then whisk in prepared Dijon mustard.

Heat a large nonstick griddle or skillet over medium heat. Spread each slice of bread with Dijon béchamel and build 4 sandwiches with 2 or 3 slices of ham and 2 slices of cheese per sandwich. The Dijon béchamel will help hold the meat and cheese in place. Make slices of ham and cheese rest flat; do not pile the meat or cheese. Butter the tops of the 4 sandwiches and set onto griddle or grill, buttered side down. Butter opposite side of each sandwich while the first side is grilling. Toast sandwiches 4 minutes on each side; turn with thin spatula. Serve with cornichons, pickled onions and extra Dijon mustard to pass at the table.

Per serving: 817 calories (percent of calories from fat, 63), 31 grams protein, 44 grams carbohydrates, 2 grams fiber, 58 grams fat, 175 milligrams cholesterol, 1,443 milligrams sodium.

MAIN DISH

Italian Grilled Cheese

Makes 4 servings Preparation time: 5 minutes Cooking time: 2-5 minutes

4 (1-inch-thick) slices Italian bread

4 slices mozzarella or provolone cheese

3 eggs

1/2 cup 2 percent milk

1 1/2 teaspoons Italian seasoning

1 1/2 teaspoons minced garlic

1 cup Italian-seasoned bread crumbs

Cut a 3-inch pocket in each slice of bread; place a slice of cheese in each pocket. In a bowl, beat eggs, milk, Italian seasoning and garlic; soak bread on each side. Coat with bread crumbs.

Cook on a greased hot griddle until golden brown on both sides. — From Heather McPherson, Orlando Sentinel

Per serving: 312 calories (percent of calories from fat, 32), 16 grams protein, 36 grams carbohydrates, 2 grams fiber, 11 grams fat, 162 milligrams cholesterol, 1,075 milligrams sodium.

MAIN DISH

Hoosier Apple Surprise Sammies

Makes 4 servings Preparation time: 10 minutes Cooking time: 2-5 minutes

Kay Eller of North Manchester, Ind., entered this recipe in the Southeast Dairy Association's search for "America's Best Hometown Grilled Cheese Sandwich." It was a runner-up.

2 tablespoons butter, softened

8 slices cinnamon-raisin bread

1/2 cup crunchy peanut butter

4 (1-ounce) slices mozzarella cheese

1 Golden Delicious apple, peeled and thinly sliced

8 (1-ounce) slices cheddar cheese

Spread butter evenly on one side of each bread slice. Spread peanut butter on the unbuttered sides of four bread slices. Top evenly with mozzarella cheese, apple slices, cheddar cheese and remaining bread slices, buttered side up.

In a large skillet or griddle over medium heat, cook sandwiches, two at a time, for 2 to 5 minutes or until lightly browned and cheeses are melted, turning as needed.

Per serving: 774 calories (percent of calories from fat, 56), 34 grams protein, 52 grams carbohydrates, 5 grams fiber, 49 grams fat, 100 milligrams cholesterol, 886 milligrams sodium.