Breaking the Rules of the Grilled Cheese Sandwich

Who said that a grilled cheese had to be American cheese in between two slices of white bread? Yes, this is a melty, delicious classic but why can't we break the rules of this sandwich once in a while and still call it a grilled cheese? Battling the question of what to make for dinner, coupled with the challenge of creative cuisine, I channeled the file somewhere in my memory for gourmet grilled cheese meals and this is what I came up with for dinner last night...

Havarti & Vegetable Melts on the grill
(How I wish I had taken a picture! This was truly beautiful.)

Ingredients: (Makes 4 sandwiches)
1 green squash, sliced in half and then lengthwise in thin pieces
1 wedge/block (approx. 8 oz) Cream Havarti cheese, wide thin slices
1 tomato, sliced thin
1 small yellow onion, sliced
Chopped garlic, pinch for sautee on squash
Olive oil, brush or spray on for sautee purposes
Fresh cracked pepper
1 pkg. (4) large, sandwich sized English Muffins

1. Toast English Muffins lightly. In the meantime, grill or sautee your squash slices by brushing on olive oil and chopped garlic and placing on the grill (or in a small pan) until browned and softened.
2. Then build your sandwiches by layering from the bottom, up: squash slices, Havarti, slice of tomato, thin rounds of onion slices, fresh pepper.
3. Now, place back on the grill on a tray (or if you prefer- place in a toaster/oven) just long enough to melt the cheese and blend all of the sandwich ingredients into a mouthful of cheesy goodness!

Serve with baked chips or another desired crunch to complement. The wine pairing could truly be anything that you like but my recommendation for this would be to stick with something light and crisp. Since this is a great warm-weather dish, go with a cold, unoaked Chardonnay or Sauvignon Blanc to match the mild cheese.

Good luck breaking the law of the grilled cheese. I dare you to be wild with your own creation!