Grilled Cheese

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Grilled CheeseAn unexpected and delicious summertime entrée.

  • Yield: 4 Servings
  • Total Time: 15 Minutes


  • 1 pound paneer, queso de freír, halloumi, or other appropriate
  • cheese (see “Cheeses That Keep Their Shape During Cooking,”
  • page 556) or 1 recipe Fresh Cheese, the Easy Way (page 568), cut
  • into 1- to 1½-inch pieces
  • 1 pound watermelon flesh, seeded and cut into 1- to 1½-inch pieces
  • ½ pound cherry tomatoes
  • Olive oil
  • Salt and pepper
  • 1 tablespoon fresh lemon juice
  • ¼ cup chopped fresh mint for garnish
How to Make It
  1. If using wooden skewers, soak them in water for 30 minutes before cooking. Prepare a charcoal or gas grill or turn on the broiler to moderate heat; adjust the rack to 4 inches away from the heat source.
  2. Put a piece of cheese, then watermelon, then a cherry tomato on a skewer, and repeat in the same order. Put the finished skewers in a large baking dish. Drizzle with olive oil and sprinkle with salt and pepper.
  3. Put the skewers on the grill and cook until one side has grill marks and the watermelon has charred a little, then flip and cook the other side, 6 to 8 minutes total. Put the skewers on a serving platter. Sprinkle lemon juice over all and garnish with the mint. Serve hot or at room temperature.
  4. GRILLED FRESH CHEESE WITH FIGS Replace the watermelon with halved fresh figs (about 1 pound), and the cherry tomatoes with grapes. Replace the lemon juice and mint with 1 tablespoon honey and a pinch red chile flakes.

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