Chunky Cheese Bread For Sandwiches Soup Dippin Or Eatin Plain Recipes

CHUNKY MONKEY GRILLED CHEESE

Steps:

• Toast raisin bread in a toaster oven until lightly brown, 2 to 3 minutes.
• Spread peanut butter onto toasted bread. Top 1 slice with banana; top other slice with chocolate chips. Cover banana and chocolate chips with ricotta cheese. Sprinkle sugar and cinnamon on top.
• Toast in the toaster oven just until cheese is melted, 3 to 5 minutes. Sandwich slices together.

CHUNKY CHEESE SOUP

Steps:

• In a large saucepan, combine the first seven ingredients; bring to a boil. Reduce heat; cover and simmer until the vegetables are tender. Add ham. , In another saucepan, melt the butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted; add to the soup.

CHUNKY CHEESE BREAD

Steps:

• Generously grease two 8x4-inch or 9x5-inch loaf pans and set aside.
• In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine warm water and yeast. Stir and let stand 2-3 minutes, until foamy. Add the sugar, salt, mustard, eggs, oil, butter and 3 cups of the flour. Mix together until combined. Begin adding more of the flour, in small increments (1/2 cup at first, then 1/4 cup, then tablespoons), until you have a moist, smooth and elastic dough. Remove dough to a greased bowl and cover with plastic wrap. Allow to rise until doubled, about 30-60 minutes.
• Remove risen dough to a floured surface. Divide into two equal pieces. Roll one piece of the dough into a rectangle about 10x16-inches. Scatter one half of the shredded cheese evenly over top of the dough. Starting with the long side, roll the dough up jelly-roll style. Using a sharp knife, cut down the middle of each roll lengthwise. Then, using the knife, cut the two long pieces into smaller irregular pieces, about 1-inch-ish. Scatter about half the dough pieces onto the bottom of one of the prepared loaf pans. Scatter with 1/4 of the cheese cubes. Top with the rest of the dough pieces and then another 1/4 of the cheese cubes. Set aside and repeat this process with the same process with second dough piece, filling up the second loaf pan. Don't worry if it looks sparse. It will rise and all cook together wonderfully.
• When both loaf pans are filled, drizzle with melted butter, dividing it between the two loaves. Sprinkle with a pinch of garlic salt (or dried herb blenand some sesame seeds. Cover with greased plastic wrap and set to rise 30-45 minutes, or until puffy.
• Preheat oven to 350° Place loaf pan on a baking sheet (to catch any bubble-overand bake until well browned, 35-40 minutes. Check at 30 minutes. If top is brown enough, cover loosely with aluminum foil to stop additional browning and continue baking.
• Allow to cool in pans for about 20 minutes, then run a knife around the outside and remove to a cooling rack to cool completely. These freeze well!

CHUNKY CHEESE BREAD FOR SANDWICHES, SOUP DIPPIN' OR EATIN' PLAIN

Steps:

• Generously grease two loaf pans; set aside.
• In mixing bowl, whisk water and yeast, let rest 2-3 minutes.
• Then whisk in sugar, salt, mustard, eggs, oil, butter, then stir in HALF the flour.
• Begin kneading with dough hook on LOW for 5-8 minutes, adding more flour to make a soft elastic dough; form into ball in mixing bowl--spritz dough with oil spray, cover bowl loosely with plastic wrap; let rise for 30 minutes.
• Turn out dough on lightly floured table, punch down gently.
• Divide dough in half; press each half into an oval; sprinkle 1 cup of shredded cheese over each oval, press into dough, then roll each oval into a jelly roll.
• Cut each roll into THICK slices, then in half again (odd shaped chunks of dough).
• Arrange chunks in prepped loaf pans; scatter cubed cheese over dough chunks; drizzle oil or butter over this, sprinkle on the seasoned salt.
• Cover pans with plastic wrap, let rise in warm spot 30-45 minutes (quite puffy).
• Preheat oven to 350. Bake loaves until browned and sizzling--cheese will be melted--about 35-40 minutes.
• Cool in pan 10 minutes, then remove and serve.

HEIRLOOM GRILLED CHEESE SANDWICH AND CHUNKY TOMATO BACON SOUP

Steps:

• To make the grilled cheese sandwich: In a small mixing bowl, combine butter, Parmigiano-Reggiano, and 1 tablespoon Dijon mustard. Spread a liberal amount of butter mixture on 2 slices of bread. Flip over slices and spread some Dijon mustard on other sides. Place Cheddar cheese on the Dijon side of both slices. Place bacon on top of cheese on 1 slice and sliced tomatoes on top of cheese on other slice. Combine both sides together and place in a medium skillet over medium heat. Cook until golden brown and crusty. Flip sandwich and place a weighted cast iron pan on top. Cook until golden brown and cheese has melted. Remove from skillet and serve immediately with tomato soup.
• To make the soup: Puree the crushed tomatoes and set aside. In a heavy stainless steel pot, heat basil olive oil. Add shallots and cook until soft. Add garlic, thyme, chopped basil, bacon, and tomato paste and continue to cook, stirring with a wooden spoon. Add tomato puree, cream, chicken broth, and salt and sugar, to taste. Bring to a simmer. Pour soup into bowls and garnish with chiffonnade basil. Serve immediately with grilled cheese sandwich.

CHUNKY GARLIC BREAD

Steps:

• Preheat oven to 500 degrees F (260 degrees C). Wrap garlic in aluminum foil.
• Bake garlic in the preheated oven until dark brown and softened, about 30 minutes. Remove garlic from the foil and let cool, about 7 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). Arrange bread slices on a baking sheet.
• Peel garlic into a bowl; mash with butter to form a chunky paste. Mix in mayonnaise. Spread garlic butter over the bread slices; top with tomato and Parmesan cheese.
• Bake in the preheated oven until the bread has absorbed the garlic butter, about 5 minutes.