Grilled Pizza Sandwiches

Hands-On Time: 10 minutes
Total Time: 30 minutes
Makes 4 sandwiches

2 12-inch sub rolls or thickly sliced country or Italian bread
6 teaspoons olive oil
1/3 cup pasta sauce (homemade or store-bought)
6 ounces fresh mozzarella, thinly sliced
4 fresh basil leaves
2 tablespoons finely grated Parmesan (optional)

Cut each roll in half crosswise. Open the rolls to form 4 portions. Drizzle or brush the cut sides of each portion with 1/2 teaspoon of oil. Top each portion with some of the pasta sauce, mozzarella, basil, and Parmesan (if using). Sandwich with the remaining bread.

Heat the remaining oil in a large, preferably nonstick, skillet over medium heat. Add the sandwiches and press them down using a heavy skillet wrapped in aluminum foil. Cook until the bread is golden brown and the mozzarella has melted, 3 to 4 minutes per side.

Grilled Provençal Vegetable and Cheese Sandwiches

Hands-On Time: 25 minutes
Total Time: 45 minutes
Makes 8 sandwiches

1 red bell pepper
3 1/2 tablespoons extra-virgin olive oil
3 plum tomatoes
1 small bulb fennel, sliced 1/8 inch thick
1 large zucchini, sliced lengthwise 1/8 inch thick
8 slices olive bread (or Italian or country bread), 1/2 inch thick
4 ounces goat cheese, crumbled
1 teaspoon kosher salt
4 tablespoons store-bought pesto (optional)

Heat broiler. Rub the pepper with 1/2 tablespoon of the oil. Place on a baking sheet and broil, turning occasionally, until the skin blackens and blisters, 18 to 20 minutes. Transfer to a bowl and cover tightly with plastic wrap. Set aside for 10 minutes. Remove the skin and seeds from the pepper and discard. Cut the pepper lengthwise into 8 slices; set aside.

Meanwhile, bring 6 cups of water to a boil. Fill a large bowl halfway with ice water.

Using a paring knife, remove the core from the top of each tomato and make a shallow X in the bottom. Add the tomatoes to the boiling water and blanch until the peel begins to pull away from the rest of the tomato, about 15 seconds. Using a slotted spoon, transfer the tomatoes to the ice water. Remove the skins. Slice the tomatoes about 1/8 inch thick. Add the fennel to the boiling water and cook until softened, about 1 1/2 minutes. Using a slotted spoon, transfer the fennel to the ice water; drain well.

Place the zucchini and fennel on a baking sheet and brush with 1 tablespoon of the oil. Sprinkle with the salt. Broil until tender, about 4 minutes per side

Place the bread on a work surface. Divide the pepper, zucchini, fennel, and tomatoes evenly among the 8 slices of bread. Sprinkle with the cheese.

Heat 1 tablespoon of the remaining oil in a large, preferably nonstick, skillet over medium-low heat. Add 4 of the sandwiches and cook until the bread is golden brown, 3 to 4 minutes. Repeat with the remaining oil and sandwiches. Drizzle with the pesto (if using).

Tip: To save time, use half a 12-ounce jar of roasted bell peppers instead of roasting and peeling your own.

Cheddar, Apple, and Bacon Sandwiches

Hands-On Time: 10 minutes
Total Time: 45 minutes
Makes 4 sandwiches

8 slices bacon, preferably applewood-smoked
6 ounces grated Cheddar (about 1 1/2 cups total)
8 slices country bread, 1/2 inch thick
1/2 Granny Smith apple — peeled, seeded, and very thinly sliced
4 tablespoons unsalted butter, at room temperature

Heat oven to 400 ° F. Arrange the bacon in a single layer on a baking sheet. Bake until crisp, about 20 minutes. Transfer to a plate lined with paper towels.

Place 4 slices of the bread on a work surface. Top with half the Cheddar, the apple slices, bacon, then the remaining Cheddar. Sandwich with the remaining bread. Spread 1/2 tablespoon of butter on the outsides of each sandwich. Heat a large, preferably nonstick, skillet over medium-low heat. Add the sandwiches and cook until the bread is golden brown and the Cheddar has melted, 2 to 3 minutes per side, pressing gently with a spatula to flatten.

Recipes are adapted from Terrance Brennan's cookbook, Artisanal Cooking: a Chef Shares His Passion for Handcrafting Great Meals at Home (Wiley, $35, www.amazon.com) and the Artisanal Premium Cheese website.