A GRILLED cheese sandwich makes an easy, delicious snack or lunch for kids and grownups alike. Here?s a way to jazz it up. Use a different kind of cheese and add sun-dried tomatoes. Mozzarella cheese makes this sandwich taste like pizza while Gruyere cheese gives it a slightly nutty flavor. On the other hand, the sun-dried tomatoes add sweetness and tartness that complement the cheese?s saltiness.

Mozzarella cheese is available at supermarkets. Look for Gruyere cheese at delicatessens such as Santi?s and Galileo.

Upgraded Grilled Cheese Sandwich

Makes two sandwiches

Cooking oil for brushing or nonstick cooking spray

4 slices sandwich bread

2 tbsp softened butter

2 slices Mozzarella or Gruyere cheese

4 pieces sun-dried tomatoes

Brush a grill pan lightly with oil or spray pan with nonstick cooking spray then heat pan to medium temperature. Brush one side of each bread slice with softened butter. Arrange a slice of cheese and two pieces sun-dried tomatoes on the unbuttered side of one slice of bread (the buttered side should face outward). Top with a bread slice, buttered side also facing outward. Press with a spatula to flatten slightly.

Repeat with remaining bread, butter, cheese and tomatoes.

Grill for about one to two minutes on heated pan, buttered side down, pressing further with heatproof spatula or pancake turner to flatten bread and seal the fillings. Turn the bread over and grill other side similarly.

Remove from pan and slice each sandwich into two, diagonally if desired. Wrap in foil or grease-proof paper and pack in lunch bag.

Tips

Instead of a grill pan, grill the sandwich in a sandwich maker. Or use a Panini maker if you have one. A Panini maker flattens the sandwich while it?s being grilled so there?s no need to press with a spatula.

You can also cook the sandwich in a skillet. Brush skillet well with butter or cooking oil before putting in the sandwich so the bread doesn?t stick.

If you?re using sun-dried tomatoes that have been bottled in oil, wipe the tomatoes dry with paper towels before using them to keep the bread from being oily and soggy. If the sun-dried tomatoes are the dry kind, refresh them in warm water for about five minutes then wipe dry with paper towels before using.