Grilled Cheese Please

The grilled cheese sandwich is one of life's simplest pleasures, while an egg in a nest is a deliciously nostalgic breakfast. What happens when the two come together? You get one spectacular sandwich! Although this recipe is a little more complex then making the two dishes separately, it's worth the effort. It has you discard the center portion of the bread, but I decided to make a mini sandwich and serve it with the larger grilled egg and cheese. If you enjoy bacon in your egg sandwiches, sauté a couple of diced pieces and cook the spinach-onion mixture with the bacon. Interested in the amazing recipe? Read more.

What's better than a plain grilled cheese sandwich? A grilled cheese sandwich with three kinds of cheese and caramelized pears and onions! This amazing recipe is another one from the book I'm currently obsessed with, Grilled Cheese Please! The thing that makes this sandwich so special is the butter: it's mixed with blue cheese before being slathered on the outside of the bread.

I've made it twice; once in a panini and another time on the stove, and I found that it works better in a sauté pan. When it cooked in the panini, everything oozed out the sides. Whatever way you cook it, this sandwich is absolutely delicious and I highly recommend you try it — it's perfect for meatless Mondays! Check out the recipe after the break.

We've learned a lot over the years from Laura Werlin, one of the country's foremost cheese experts. In fact, we can't get enough of her new grilled cheese book, which is packed with recipes like this one filled with mozzarella, crispy prosciutto, and broccoli rabe. So it's no surprise that during her seminar in South Beach, we had a front-row seat.

Werlin's class was all about pairing grilled cheese sandwiches — perhaps America's greatest comfort food — with wine, a beverage that can often be associated with fussier settings. I'd never thought to pair the two together, but after an hour of enjoying the likes of gruyère, gorgonzola, and hazelnut grilled cheese with ice wine, I was a true believer.

Lest you think pairing high and low is daunting, take note of Laura's useful tips. To see them, keep reading.

If you think you won't enjoy the cookbook Grilled Cheese Please!, one of our must haves for March, this recipe will change your mind. It's author and cheese expert Laura Werlin's grilled cheese with crispy prosciutto and broccoli rabe.

It's one of the best sandwiches I've ever made: it's gooey, crunchy, cheesy, and just plain delicious! Although the ingredients are simple, this sandwich oozes sophistication. I served it at a party paired with red pepper soup, and it was a sensation.

The key to a perfect sandwich is to follow Werlin's technique exactly. She recommends cooking it low and slow to achieve a beautiful crispness on the outside and delightful meltedness on the inside. Ready to check it out? Keep reading.