Butterfly Cheese Sandwiches Recipes

BUTTERFLY SANDWICHES

Steps:

• Cut the crusts off the bread and flatten each slice with a rolling pin.
• Spread the slices with a little butter. Top half the slices of white bread with cream cheese and ham. Top the brown with mozzarella and pesto. Top the fillings with the leftover corresponding slices of bread.
• Using a butterfly shaped cookie cutter or a stencil, cut shapes out of the sandwiches and arrange on a serving plate.

BUTTERFLY-SHAPED CHICKEN SANDWICHES

Steps:

• Place chicken in a large skillet; add enough water to cover. Bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until chicken is tender and juices run clear. Drain and cool., Shred chicken; place in a bowl. Add onions, carrot and cheese. combine the salad dressing mix and mayonnaise; add to the chicken mixture. Spread over half of the bread slices; top with remaining bread. Diagonally cut each sandwich in half, creating four triangles., To form wings, arrange two triangles with points toward each other and crust facing out. For each butterfly body, place one baby carrot between triangles; insert two chives into filling for antennae. Place one carrot strip in the center of each triangle. Place olive slices on wings.

LIGHTLY-BUTTER FRIED CHEESE SANDWICH

Steps:

• Cut about 6-8 thin slices of cheese from the block.
• Turn your heat on high under the pan you are using.
• Take your stick of butter and rub it across the pan in the area that you will put your bread inches.
• Take your stick of butter and rub it across the bottom of a slice of the bread and place that side facing down in the pan.
• Put your slices of cheese onto the bread so that they cover the slice of bread evenly. Cover the pan to keep the heat in and to help make the cheese melt.
• When the cheese is melted place another slice of bread on top and rub the butter over the top of that bread and flip the sandwich. (Make sure sandwich is golden brown).
• When the other side of the sandwich is golden brown take the sandwich off and place it on a paper towel. Eat right away or wait until it is cooled off. Cut into fours for mini sandwiches as appetizers and dip into warm tomato soup.
• Repeat the process with the other 4 slices of bread.

BETTY BUTTERFLY SANDWICH

Steps:

• Cut 1 roll in half. Shape one piece into a short 5-inch rope for the body. Place on a sprayed baking sheet. Save remaining half. For large back wings, shape 2 rolls into large teardrop shapes. Place beside lower half of body. Cut 1 roll in half and form 2 smaller teardrops for front wings. Place beside upper body.With remaining 1 and 1/2 roll, form 2 flat tear drop shapes, 2 flat circles, 2 flat triangles, 1 thin small rope and 2 small balls. Arrange shapes on wings. Bend rope into a "V" and place above head. Press balls into head for eyes.Brush with egg and let rise 15-30 minutes. Bake at 350°F for 15-20 minutes. Let cool and slice horizontally. Fill with bologna, cheese, lettuce and mayonnaise.

THE BEST EVER GRILLED CHEESE SANDWICH

Steps:

• Spread 3 tablespoons butter on 1 side of bread slices. Toast bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, mix together mayonnaise, Manchego cheese, onion powder and remaining 3 tablespoons butter. In another bowl, combine cheddar, Monterey Jack and Gruyere. , To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until bread is golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.