Instructions: Turn a grilled cheese sandwich into a gourmet delight with this Italian combination of flavors. Cheddar is presented with tomato and onion, a trace of fresh garlic, and a flourish of basil.

Makes: 1 sandwich

2 slices sourdough French bread or whole-wheat bread 1 1/2 to 2 oz. sharp Cheddar, sliced
1 or 2 thin slices red or yellow onion
1 or 2 thin slices tomatoes
2 or 3 fresh basil leaves, torn into 1/2 inch pieces or generous pinch dried basil,
crumbled
1 small clove garlic, thinly sliced or light sprinkling of garlic granules 1 1/2 to 2 Tbs. butter

Makes: 2 sandwiches

4 slices sourdough French bread or whole-wheat bread About 3 1/2 oz. sharp Cheddar, sliced
2 to 4 thin slices red or yellow onion
1 medium tomato, thinly sliced
5 large fresh basil leaves, torn into 1/2 inch pieces or generous pinch dried basil,
crumbled
1 large clove garlic, thinly sliced or light sprinkling of garlic granules 1 1/2 to 2 Tbs. butter

1. Place cheese on one slice of bread, covering the bread to the edges. Top with onion and tomato. Add basil and finish off with garlic or garlic granules.

Spread the second slice of bread with butter and place it buttered side up on top of the sandwich.

2. Preheat griddle to 340 degrees F or heat a frying pan on medium heat.

Place sandwich buttered side down onto the hot surface. Cover sandwich with a lid to speed the melting of the cheese. Check bottom of bread after a few minutes to measure how quickly its browning, and cook until it becomes a rich golden brown. Butter the top side of upper piece of bread, then flip sandwich over. Cook on second side, uncovered, until nicely toasted. Cut in half and serve piping hot.

Notes to the cook Grilled sandwiches are buttered on the outer sides of the bread rather than the inner sides so you dont need to butter the pan - the sandwich does it for you. The amount of cheese needed will vary according to the size of the bread slices.

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