DRESSED UP GRILLED CHEESE SANDWICHES
Steps:
- Preheat a griddle over low heat.
- Spread a thin layer of mayonnaise on one side of each slice of bread¿this will give the bread an even golden color when griddled. Flip 4 slices over and layer each with 1 slice Monterey Jack, 1 slice tomato, 1 slice red onion, 1 slice avocado and 1 more slice Monterey Jack. Top with another slice of bread, mayonnaise side up.
- Place the sandwiches on the preheated griddle and toast until the bread is golden brown and the cheese is melted, about 2 minutes per side.
AWESOME GRILLED CHEESE SANDWICHES
My husband and I were sick of frying grilled cheeses on the stove because you have so many pieces of bread to use, and you have to stand there for a long time if you feed up to six people like we do. So we came up with this idea.
Provided by Michelle
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 25m
Yield 9
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Butter one side of 9 slices of bread, and place butter-side down on a baking sheet. Arrange cheese on each slice of bread. Spread butter on 9 remaining slices of bread, and place them buttered-side up on top of the cheese.
- Bake in preheated oven for 6 to 8 minutes. Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 25.7 g, Cholesterol 43.3 mg, Fat 16.2 g, Fiber 1.2 g, Protein 10.9 g, SaturatedFat 9.6 g, Sodium 552.9 mg, Sugar 2.3 g
THE BEST EVER GRILLED CHEESE SANDWICH
Spreading a mixture of mayo and butter on the bread creates a delightfully crispy crust with the well-loved, wonderful flavor of butter one expects on a grilled cheese sandwich.-Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 659 calories, Fat 49g fat (27g saturated fat), Cholesterol 122mg cholesterol, Sodium 1017mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
PRESSED CHEESE SANDWICHES
Provided by Alex Guarnaschelli
Categories main-dish
Time P1DT20m
Yield 32 small sandwiches
Number Of Ingredients 12
Steps:
- I think simple recipes are the best way to start out the meal. Melted cheese, in any form, is something that everyone loves. I find these sandwiches only make people want to eat more afterwards!
- In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic. Stir to blend.
- Put 4 slices of the bread on a flat surface. Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread. Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture. Sprinkle with sea salt and pepper, to taste. "Flake" the thyme off the stems and onto the cheese. Do the same with the rosemary, but more sparingly.
- Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces. Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight. This will make them flatter and better integrate the flavors.
- The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat. When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown. Turn and cook until brown on the other side. Cook in batches, if necessary. Transfer to a serving platter and season with salt. Top with the pickled scallions and serve immediately.
- The acidity of the vinegar and the oniony "bite" of the scallion make this a brightening element for my cheese sandwiches. I avoid salt and pepper to keep the focus on the acidity of the scallion.
- Put the scallions on a cutting board and, using a sharp knife, slice them into thin rounds from the white part all the way through the green part.
- Add the scallions to a small bowl with the red wine vinegar and the olive oil. Toss to combine and set aside for 1 to 2 hours to allow the vinegar to work its magic. The scallions can be covered and refrigerated overnight, if desired.
RADISH AND CHEESE SANDWICHES
Now I know this sounds strange, but when I was a kid, I used to go out to the garden and pull a couple of radishes, clean em and slice em and butter a slice of bread and salt my radishes and I had a radish sandwich. Well this is just a little more sophisticated and a lot better.
Provided by Darlene Summers
Categories Lunch/Snacks
Time 5m
Yield 2 sandwiches
Number Of Ingredients 3
Steps:
- Mix cream cheese and radishes well.
- Spread mixture on slice of bread and top with another slice of bread.
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