Grilled cheese bar

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Not sure what to serve at your next party? Get toasty with a grown-up grilled cheese and Bloody Mary bar! Martha Stewart says it's a menu that will make your guests melt. "I think that evolving the grilled cheese sandwich is a good thing," she says.

Setup is a cinch. Just buy cheeses known for melting easily—like Gruyère, cheddar and Fontina—and stock up on rye, white and sourdough breads. Don't forget an array of sophisticated toppings.

To cook, have a skillet ready for your guests to grill at will. For best results, Martha says to butter the outsides of the bread, then add two slices of cheese and any mixture of toppings. Cook on one side until the bread is golden brown, then flip.

Whatever you do, don't flatten the sandwich with a spatula. "It's not a panini," Martha says. "A grilled cheese should be light and fluffy on the inside."

Start planning your menu today—browse all of Martha's suggestions, as seen in the October issue of Martha Stewart Living magazine, and get her Bloody Mary recipes
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FROM: America's Homemaking Queen: Martha Stewart
Published on October 05, 2010

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