Cajun Grilled Cheese Recipes

CAJUN GRILLED CHEESE

Steps:

• Slice sausages in half lengthwise and then cut into thin halfmoon shapes.
• Cook sausage in a large nonstick skillet over medium heat, stirring occasionally, until nicely browned, about 6-8 minutes. Remove sausage from pan with a slotted spoon and place in a bowl. Wipe skillet clean to use for grilling the sandwiches.
• In a medium bowl, stir together cheddar cheese and 3 tablespoons butter until well mixed.
• Spread remaining 2 tablespoons butter on 1 side of each piece of bread.
• On four slices of bread, spread the cheddar/butter mixture on the non-buttered side. Top the cheddar with the Andouille sausage. Sprinkle the Monterey Jack cheese on top of the sausage.
• Taking the remaining 4 pieces of bread, spread the Dijon on the non-buttered side and place on top of the slices layered with filling, placing the Dijon side down.
• Heat skillet over medium heat and add 2 sandwiches at a time. Cook until nicely browned on bottom. Press with spatula to flatten some and flip to other side. Cook until second side is nicely browned. If cheese still isn't completely melted, turn heat to low and cook until cheese melts.
• Repeat with remaining 2 sandwiches.

SPICY CAJUN BAYOU GRILLED CHEESE

Steps:

• Spread butter on one side of each slice of bread. spread pepper jelly on the unbuttered sides of four slices of bread.
• On slices of bread with pepper jelly, place two slices of Pepper Jack cheese and two pieces of grilled andouille sausage over the jelly. cover sausage with two slices of Muenster cheese and top with the remaining slices of bread, buttered side out.
• Preheat a large skillet or griddle over medium heat.
• Cook sandwiches for 2 to 3 minutes on each side, or until golden and the cheeses are melted.
• Serve immediately.

CAJUN-SMOKED CREAM CHEESE

Steps:

• Preheat an electric smoker to 225 degrees F (110 degrees C) according to manufacturers directions. I use apple wood chips for this but feel free to use wood chips of your choice.
• Place a piece of foil on a clean work surface and position cream cheese on top of the foil. Sprinkle cream cheese with seafood seasoning. Using a knife, score the block of cream cheese so that the smoke can penetrate into the cheese.
• Set foil directly onto the grate of the smoker and smoke for 1 1/2 hours.