Recipe for Mixed Grilled: 3 New Takes on An Old Favorite 
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Yield:
4
Ingredients:
Amount Ingredient
Butter for grilling
4 slc pumpernickel bread
1/3 lb piece Havarti with caraway thinly sliced
1 x vine-ripe tomato thinly sliced
A few blades fresh chive snipped or chopped
4 slc whole-grain bread
1/3 lb brick sharp cheddar thinly sliced
8 x thin slices baked ham
1 sm McIntosh apple thinly sliced
4 slc crusty white bread
1/3 lb Gruyere thinly sliced
2 x handfuls baby spinach leaves
(from bulk bin of produce department)
2 x artichoke hearts in water drained, sliced
(reserve the remainder of a small can for a salad topper later in the week)
Coarse salt to taste
Instructions:
Instructions: Heat a nonstick griddle pan over medium-high heat. Wipe grill with butter nestled in paper towel. Add 4 slices bread. Cover bread with thin slices of cheese.

Cover pumpernickel and Havarti grilled cheese with sliced tomato and chives.

Cover cheddar and whole wheat grilled cheese with 2 slices of ham per sandwich and some sliced apple.

Cover the crusty white bread-and-Gruyere sandwiches with spinach leaves and thinly sliced artichokes seasoned with salt and pepper.

Make 2 sandwiches at a time and transfer to a warm plate in low oven. Cut sandwiches corner to corner and serve a platter of mixed grilled sandwiches with your homemade soup.

This recipe yields 4 servings, 1 1/2 sandwiches each.

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