Grilled Blue Cheese Sandwiches With Walnuts And Watercress Recipes

GRILLED CHEESE AND WATERCRESS

Steps:

• Preheat a griddle or large skillet over medium-low heat. Make 4 sandwiches of sliced cheese, chopped greens and relish, distributing the ingredients evenly among them. Butter the outsides of the sammies with softened butter and cook in preheated pan until golden and cheese has melted.

GRILLED BLUE CHEESE SANDWICHES WITH WALNUTS AND WATERCRESS

Steps:

• Divide cheese and walnuts equally among 8 bread squares. Top each with 2 watercress sprigs. Sprinkle with pepper and top with remaining bread squares, making 8 sandwiches total. Press together gently to adhere. (Can be made 4 hours ahead. Cover and chill.)
• Melt 3 tablespoons butter in large nonstick griddle or skillet over medium heat. Cook 4 sandwiches on griddle until golden brown and cheese melts, about 3 minutes per side. Transfer to cutting board. Repeat with remaining 3 tablespoons butter and 4 sandwiches.
• Cut sandwiches diagonally in half. Transfer to plates and serve.

THE ULTIMATE GRILLED CHEESE SANDWICH

Steps:

• Blend all ingredients except bread and butter in a medium bowl.
• Butter one side of each slice of bread.
• Put sandwiches together using about 1/2 cup of filling each.
• Place buttered side of bread on the outside of sandwich.
• Toast on griddle or in skillet until a deep golden brown. Make sure you cook this slowly over low to med-low heat, so that the inside has a chance to melt before the outside gets too done. Kick up the heat when it gets going.
• *Depending on the size of your bread, this makes 6-10 sandwiches.

GRILLED BLUE CHEESE AND APPLE SANDWICHES

Steps:

• Lightly butter one side of each slice of bread.
• Melt 2 teaspoons of the remaining butter in a 10-inch nonstick skillet over medium-low heat. Place 2 slices of bread, buttered side down, in the skillet, top each slice with about 1/4 cup of blue cheese and several slices of apple, and place another slice of bread on top, buttered side up. Cook until the sandwiches are golden brown on the bottom, then carefully flip the sandwiches over and brown the other side. Transfer the sandwiches to a serving platter. Repeat the process with the remaining ingredients. Slice the sandwiches in half on the diagonal and serve.

GRILLED BLUE CHEESE SANDWICHES

Steps:

• In a large skillet, saute mushrooms and onion in 3 tablespoons mayonnaise for 5 minutes or until mushrooms are tender; cool. In a large bowl, combine the cheeses, mustard, Worcestershire sauce, salt, cayenne, mushroom mixture and remaining mayonnaise. Spread 1/3 cup on six slices of bread , In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides and cheese is melted, adding butter if necessary.

GRILLED BEEF & BLUE CHEESE SANDWICHES

Steps:

• In a small bowl, mix cream cheese and blue cheese until blended. Spread over bread slices. Layer 4 of the slices with roast beef and onion; top with remaining bread slices., Brush outsides of sandwiches with oil. In a large skillet, toast sandwiches over medium heat 4-5 minutes on each side or until golden brown.

GRILLED CHEDDAR CHEESE SANDWICHES WITH CHUTNEY AND WATERCRESS

Steps:

• Place 4 slices of bread on a flat surface; spread ½ tablespoon mayonnaise on each slice.
• Spread 1 teaspoon dijon mustard on 2 slices atop the mayonnaise.
• Divide the chutney among the slices of bread and spread on each.
• Mound 3 ounces cheese on each of the 2 slices of bread with the mustard.
• Using your fingers, press to distribute and mold the cheese to cover the surface evenly.
• Cover the cheese with the remaining piece of bread, mayonnaise side down next to the cheese, to make 2 sandwiches.
• Pour 1 tablespoon olive oil in a big skillet, preferably cast iron; heat at medium-high until hot.
• Swirl the skillet to distribute the oil evenly.
• Place the two sandwiches in the pan, decrease heat to medium, and cover with a lid.
• Cook for several minutes until the sandwich is lightly browned.
• Using a pastry brush, coat the top slices of bread with the remaining 1 tablespoon of olive oil.
• Using a flat spatula, turn the sandwiches over and cook, covered with the lid, until the bread is toasted golden brown on both sides and the cheese is beginning to ooze out of the sandwich.
• While the sandwiches are grilling, cut the stems off the watercress and discard them.
• To serve: remove the sandwiches from the skillet and place on a serving platter; remove the top slices of bread and divide the watercress between the two sandwiches, spreading it out evenly, and replace the bread; cut the sandwiches in half; serve immediately.
• **I would probably add the watercress in step 5 instead of adding it after the sandwiches have been grilled**.