Back to Grilled Cheese for Grownups

No vampire has a chance with the fragrant hit of garlic in these yummy sandwiches. Besides garlic in abundance, the sandwich has a zesty partnership of briny feta—sibling and soulmate to Rumanian brynza cheese—chopped onion, and a soft melting cheese, all sizzled atop rustic rye bread.

Fresh mozzarella, prosciutto, and fig jam Spinach and Dill Havarti on Multigrain Bread or Focaccia chocolate-hazelnut and goat cheese melt apple, ham, and cheddar on sourdough french-style grilled ham and cheese

4	large, thick slices of sourdough rye bread
4	cloves garlic, halved
4-6	ounces feta cheese, thinly sliced or crumbled
2	tablespoons chopped fresh chives or green onion
	About 6 ounces thinly sliced or shredded mild white melting cheese such as Jack, medium Asiago, or Chaume

  

1.	Preheat the broiler.
2.	Lightly toast the bread on a baking sheet under the broiler. Rub both sides with garlic. Chop any leftover garlic and set it aside for a moment.
3.	Lay the feta over the top of the garlic-rubbed toasts, sprinkle with leftover chopped garlic, then with chives, and top with the second cheese.
4.	Broil until the cheese melts and sizzles, lightly browning in spots, and the edges of the toast are crisp and brown.
5.	Serve right away, hot and oozing.