NEXT-LEVEL GRILLED CHEESE – SUMMER EDITION

These are not yo’ mama’s grilled cheese sandwiches, as Lydia Gwin shares tips and techniques for creating three next-level sandwiches served with hickory-smoked tomato soup and a summer garden salad with honey-Dijon dressing. This hands-on class will make roast beef and grilled Muenster and blue cheese sandwiches with balsamic-onion marmalade on white country bread, Reuben grilled cheese with gruyère and Jarlsberg layered with sauerkraut and pastrami with bread-and-butter pickles on light rye bread, plus three-cheese grilled cheese club sandwich with Black Forest ham and a trio of pickles.