Hot Reuben Melt from 10 Different Ways to Make a Melt Slideshow

10 Different Ways to Make a Melt Slideshow

Suzanne Lehrer

Hot Reuben Melt

A classic Reuben uses Thousand Island dressing, but throw some sharp mustard in here and you’ll get a great contrast to the rich meat and cheese. Instead of broiling or using a sandwich press, fry up the meat in a sauté pan, and then melt the cheese directly over the meat for maximum meat-cheese adherence.

 Click here to see the recipe. 

Suzanne Lehrer

Kale Melt with Gouda and Walnut-Basil Pesto

Raw kale salad may have its health benefits, but it's arguably not the most fun way to eat your vegetables. Smashing it into a sandwich with nutty Gouda and a quick homemade pesto is a serious improvement. If you're looking to fast-track this, because you absolutely cannot wait to eat, use store-bought pesto instead.

Click here to see the recipe. 

Suzanne Lehrer

French Toast Melt with Fried Eggs and Cheddar

A near-guaranteed hangover helper. No need to choose between the "griddle" and "egg" section on a brunch menu, when you can have both. Covering the fried eggs just before the whites set is an easy way to avoid overcooking the eggs while keeping the yolks runny.

Click here to see the recipe. 

Suzanne Lehrer

Peanut Butter, Jelly, and Bacon Melt

Everything is better with bacon. This hot, melty spin on your childhood favorite with fig jam, bacon, and American cheese will have you wondering why you were making your PB&J's all wrong your whole life. If you're not into American cheese, extra-sharp Cheddar works great here, too.

Click here to see the recipe. 

Suzanne Lehrer

Ham and Gruyère Melt

To turn a ham and cheese into a bistro-ready Croque Monsieur, bring 1 cup of whole milk to a simmer in a saucepot. Mix together 1 tablespoon softened unsalted butter and 1 tablespoon flour to create a paste, and then whisk into the hot milk. Continue whisking until thickened, about 10 minutes, over medium heat. Season with salt and nutmeg. Pour a little béchamel over each sandwich, and top with more grated Gruyère. Broil until the top is bubbly and browned.

 Click here to see the recipe. 

Suzanne Lehrer

Mushroom Fontina Melt

Mushroom, shallot, and melted cheese is a match made in sandwich heaven. Shallots and balsamic vinegar add a bit of sharp bite, and fontina has natural notes of woodsy earthiness, making it the perfect thing to melt on top. 

Click here to see the recipe. 

Suzanne Lehrer

Open-Face Poached Pear and Ricotta Melt on Brioche

An elegant dessert sandwich. Impress your friends or fellow sandwich lovers with these incredibly easy (and quick) wine-poached pears. Ricotta adds creaminess and a bit of sweetness, and the brioche acts as a fluffy, buttery base. Taste your ricotta first — beat in a touch of sugar or lemon juice and zest to taste, if desired.

Click here to see the recipe. 

Suzanne Lehrer

Savory and Sweet Caramelized Apple, Tarragon, and Cheddar Melt

This melt is inspired by a Cheddar-apple pie, a genius and savory twist on everyone's favorite all-American dessert. This recipe keeps the apples sweet but gives them a savory edge with sharp Cheddar and tarragon for a hint of licorice. Make sure to choose an apple that will hold its shape, and strike a balance between tart and sweet.

Click here to see the recipe. 

Suzanne Lehrer

Classic Turkey Melt

There are about 1,000 combinations out there for matching up turkey, cheese, and bread. This recipe uses dill Havarti for its meltability and hint of herb-y sweetness, but you can try this with pretty much any other cheese and not go wrong. Either way, you'll have a superior turkey sandwich in the time it takes to preheat your broiler.

Click here to see the recipe. 

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10 Different Ways to Make a Melt Slideshow