Totally Transylvanian: Garlic Grilled Cheese on Rye

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.

From Grilled Cheese: 50 Recipes to Make You Melt by Marlena Spieler (Chronicle Books, 2004).

• 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.

Photographer: iStockphoto.com/Michael Krinke

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