Usually, I use sliced cheese for sandwiches -- just cutting off what I need from a block as I need it -- but I'd read some things that suggested shredded cheeses melt better so I've started shredding my cheese for toasted sandwiches now. I'm not sure I can tell the difference as a good melting cheese should melt well, regardless, but as shredding cheese doesn't take much more time than slicing it, I keep on doing it.
tl;dr the internet told me to shred my cheese so I do.
Apricot, Harvarti, & Smoked Ham Grilled SandwichYield: 1 sandwich
- 2 slices hearty multigrain bread
- 1 Tbsp apricot preserves
- 1 Tbsp horseradish mustard
- 2 oz thinly sliced smoked ham
- 1 oz shredded cream Havarti
- 1 small handful arugula
- Preheat your nonstick panini pan over medium low.
- Spread one slice of bread with apricot preserves and the other with mustard.
- Layer ham, arugula, and Havarti on bread. Smoosh the slices together and spritz the outside of the sandwich with a little baking spray.
- Put the sandwich in the pan and cover with the panini press, squashing down on the sandwich to flatten it a little. Flip over after 3-4 mins or when golden, then grill on the other side.
Obviously, you don't have to use horseradish mustard -- any spicy mustard will do -- I just find the horseradish's sharp bite pairs very well with the sweet apricots and the mellow, creamy Havarti.