Here are two fun, delicious, seasonal grilled sandwich ideas that are fast and easy to prepare.

GRILLED CHICKEN SANDWICH WITH PEARS AND BLUE CHEESE

2 chicken breasts, baked, etc., then shredded
blue cheese, crumbled
Havarti cheese or a gently herbed Mozzarella, crumbled
Pears (Bosch are a particular favorite), cored, peeled and sliced
Ciabatta roll or slices of French Baguette

Mix your crumbled cheeses together - this will gentle the blue cheese flavor and that will complement the sandwich once it has been heated.

Build your sandwich - by layering some of the shredded chicken, next crumbled cheese then pear slices.

Gently coat the outside of your sandwich with an herbed butter, garlic butter or heavily herbed olive oil. Put only a light coating of the fat on the outside of the sandwich.

Be certain to pre-heat your panini grill or the griddle and heat up your skillet too! Once everything has a good, steady heat - introduce your sandwich and press firmly but gently. Let heat until there is a light brown color on the bread and the cheeses are just at the "ooze" stage.

Then, enjoy!!! The pairing of chicken, pears and the bite of a good blue cheese will have your taste buds jumpin'!

Variation tips:
Add a slice or two of crispy bacon to the pear/blue cheese combination for some crunch and a smoky flavor that rocks!

Try a south of the border flair by omitting the pears and mixing into your cheeses a few jalapeno slices and a drained 1/2 can of diced tomatoes and chiles.

Completely rework this recipe and instead go for an Italian flavor:

ITALIAN GRILLED CHEESE SANDWICH

1 pound asparagus spears, grilled (or zucchini)
1/2 cup balsamic-garlic-olive oil vinaigrette
12 slices crusty sourdough bread
6 ounces Fontina cheese
8 ounces mozzarella cheese
1 ounce fresh basil leaves
1 cup red pepper pieces, roasted
6 ounces provolone cheese

Marinate the asparagus spears or zucchini slices in the vinaigrette and let chill for at least 3 hours in the refrigerator.

Lay out 6 slices of bread. Top each slice in the following order: 2 slices Fontina, 3 or 4 drained asparagus spears, 2 slices fresh mozzarella, 6 fresh basil leaves, 2-1/2 tablespoons red pepper pieces then, 2 slices of provolone.

Top and grill (after gently brushing the outsides of the bread with extra virgin olive oil). Go wilder and exchange one layer of the cheese slices with 2 thin slices of prosciutto!! Add a fig relish on the side for some sweet spiciness and a new flavor. WOW!!

FIG RELISH
8 ounces fresh figs
1 tablespoon minced capers
Zest of 1 lemon, minced
Juice of 1 lemon
1 serrano pepper, chopped
2 tablespoons olive oil
Salt and fresh black pepper to taste
2 tablespoons chopped parsley
2 tablespoons chopped basil

Gently rinse and stem figs; chop them into 1/4-inch pieces, reserve all their juices. Mix in a bowl with capers, lemon zest and juice, serrano, olive oil, salt and pepper. Set aside - add the chopped herbs just before serving. Taste and adjust.