GRILLED CHEDDAR CHEESE SANDWICH
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a skillet over medium heat. Mix the butter, mayo and smoked paprika in a small bowl until well combined. Sprinkle with salt and pepper.
- Lightly butter one side of each of the bread slices with the mayo mixture. Add the cream cheese to the remaining mayo mixture and mix well to combine. Spread some of the cream cheese mixture on the other side of each of the bread slices.
- Distribute the Cheddar on the cream cheese-side of 4 of the bread slices. Place the remaining 4 bread slices on top. Place the sandwiches in the skillet and cook until golden on the bottom, about 3 minutes. Flip the sandwiches and place a heavy-bottomed skillet on top of the sandwiches and cook until golden brown and the cheese is melted, about 4 minutes.
GRILLED CHEDDAR AND TOMATO SANDWICHES WITH MISO SPREAD
Categories Sandwich Onion Tomato Low Fat Vegetarian Quick & Easy Back to School Lunch Cheddar Basil Pan-Fry Bon Appétit Pescatarian Peanut Free Tree Nut Free Kosher
Yield Serves 4
Number Of Ingredients 7
Steps:
- Place 4 bread slices on work surface. Spread 1 tablespoon miso over each. Top each with 2 tomato slices, then 1 onion slice and 3 basil leaves. Sprinkle each with 1/3 cup cheese. Top with remaining bread slices, pressing lightly to adhere. Spread 1/2 teaspoon butter over top of each sandwich.
- Heat 2 large nonstick skillets over medium-low heat. Add 2 sandwiches, butter side down, to each skillet. Cover and cook until bread is golden brown on bottom, about 4 minutes. Spread top of each sandwich with 1/2 teaspoon butter. Turn sandwiches over; cover and cook until bottoms are brown and cheese melts, about 3 minutes. Cut sandwiches crosswise in half and serve.
TOMATO-BASIL GRILLED CHEESE SANDWICHES
All the flavors of Pizza Margherita in fewer than 20 minutes make this the perfect meal for the whole family. My daughters call them "those special grilled cheese sandwiches." -Donna Fazenbaker, Goldsboro, Maryland
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Layer the cheese and tomato slices over two bread slices; sprinkle with salt and pepper. Top with basil leaves and remaining bread. Spread outsides of sandwiches with butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.
Nutrition Facts : Calories 275 calories, Fat 13g fat (8g saturated fat), Cholesterol 30mg cholesterol, Sodium 605mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 12g protein.
GRILLED CHEDDAR AND TOMATO SANDWICHES WITH MISO SPREAD
Make and share this Grilled Cheddar and Tomato Sandwiches With Miso Spread recipe from Food.com.
Provided by spatchcock
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place 4 bread slices on work surface.
- Spread 1 tablespoon miso over each.
- Top each with 2 tomato slices, then 1 onion slice and 3 basil leaves.
- Sprinkle each with 1/3 cup cheese.
- Top with remaining bread slices, pressing lightly to adhere.
- Spread 1/2 teaspoon butter over top of each sandwich.
- Heat 2 large nonstick skillets over medium-low heat.
- Add 2 sandwiches, butter side down, to each skillet.
- Cover and cook until bread is golden brown on bottom, about 4 minutes.
- Spread top of each sandwich with 1/2 teaspoon butter.
- Turn sandwiches over; cover and cook until bottoms are brown and cheese melts, about 3 minutes.
- Cut sandwiches crosswise in half and serve.
GRILLED CHEDDAR & TOMATO JAM SANDWICH
From Laura Werlin, the San Francisco-based author of "Grilled Cheese, Please!: 50 Scrumptiously Cheese Recipes." (Time is for preparing the sandwich alone. Make Tomato Jam early in the morning for ready use.) Some grilled cheese making tips: -- Grate the cheese. It will melt faster and more evenly than sliced cheese. -- Butter the bread, not the pan. Thinly sliced bread and soft, salted butter work best. -- Cook low and slow. Don't rush. Grill the sandwich slowly over medium heat. It's done when the bread is crispy and the cheese is fully melted. -- Cover up. Lock in the heat by covering the sandwich while cooking. -- Press, flip, repeat. Use a spatula to press down firmly on the sandwich while cooking. Flip twice (pressing with each flip).
Provided by gailanng
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Using the very small holes of a box grater or other similar-size grating device, finely grate 6 ounces of the Cheddar. Place the cheese in a small bowl. Add the butter and, using the back of a fork, mash the mixture until the cheese is well incorporated into the butter.
- Using the large holes of a box grater or other similar-size grating device, grate the remaining cheese.
- To assemble: Spread the Cheddar-butter mixture on one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Spread 1 1/2 tablespoons of jam on each slice. Distribute the cheese, and top with remaining bread slices, buttered side up.
- Heat a large nonstick skillet over a medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes, until golden brown. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are well browned (watch carefully because the cheese on the outside of the bread can darken quickly). Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool for 5 minutes. Cut in half and serve.
- For sandwich maker method: Preheat the sandwich maker. Follow directions for assembly above. Cook according to manufacturer's instructions.
- TOMATO JAM: If you're making this in the middle of tomato season when tomatoes are at their sweetest, reduce the sugar by 1 to 2 teaspoons.
- Cooking Directions: Place all the jam ingredients in a medium-size saucepan over medium-low heat. The mixture should bubble ever so slightly but not boil. Cook for about 1 hour, or until the jam has thickened and most of the liquid has evaporated. Let cool. (You can make this up to 1 week in advance. Store in the refrigerator).
Nutrition Facts : Calories 6447.5, Fat 77.8, SaturatedFat 35.5, Cholesterol 120, Sodium 11151.8, Carbohydrate 1175.8, Fiber 52.4, Sugar 67.9, Protein 264.4
GRILLED CHEESE, BACON AND OVEN-DRIED TOMATO SANDWICH
Take your grilled cheese sandwich to a place it's never been before with crispy bacon and tangy tomatoes and five-yes, five!-types of cheese. -Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Spread 3 tablespoons butter on one side of each slice of bread. Place 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, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with sliced brie and tomatoes. Sprinkle a portion of the cheddar cheese mixture evenly over brie; add fried onion rings. Sprinkle with the remaining cheddar cheese mixture and add bacon; top with remaining bread slices, toasted side facing inwards. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts :
GRILLED CHEESE WITH PEAK TOMATOES
Progression of a tomato sandwich: On buttered bread with salt; on bread with mayo and cheddar; seasoned and grilled with cheddar and mayo. They're all pretty perfect, but we'll take the advanced version, thanks.
Provided by Chris Morocco
Categories Bon Appétit Sandwich Cheese Cheddar Tomato Summer Vegetarian Kid-Friendly Lunch Dinner Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- Slice tomatoes as thin as possible (a serrated knife works great) and place on a wire rack set inside a rimmed baking sheet; season with salt and pepper. Let sit, turning once, until they have released some of their liquid, 20-30 minutes.
- Heat 2 dry large skillets over low (or use 1 skillet and work in 2 batches). Spread 1 side of 4 slices with half of mayonnaise. Set slices, mayo side down, on a cutting board. Mound cheese on slices, pressing down gently to pack onto bread. Top with shallot and close sandwiches. Cook, mayo side down, pressing gently, until bottom sides are golden brown (you should barely hear any sound of sizzling as the bread hits the skillet; low and slow is key), 6-8 minutes. Spread remaining mayonnaise over top slices of bread and carefully turn sandwiches over. Cook until other side is golden brown and cheese is melted, 6-8 minutes. Transfer to a cutting board and carefully pry each sandwich open. Add a thin layer of tomatoes and close back up; slice in half.
GRILLED SPAM®, TOMATO, CHEDDAR CHEESE, AND SWEET ONION SANDWICHES
I can remember eating these as a kid with Mom and Dad forty years ago. They are high up on the list of my favorite summertime comfort foods.
Provided by AvidAngler
Categories Main Dish Recipes Sandwich Recipes Grilled Cheese
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Spread the mustard onto one side of each of the bread slices. Place the luncheon meat onto half of the bread slices, then top each with 2 slices of Cheddar cheese, sliced tomato, and onion. Place the remaining bread slices, mustard-side-down onto the onions. Spread butter evenly onto the outside of each sandwich.
- Heat a large skillet over medium-low heat. Place the sandwiches into the skillet, and cook until they are golden brown, then flip the sandwiches over, and continue cooking until golden brown and crispy on the other side, about 6 minutes per side. Allow the sandwiches to cool slightly before serving.
Nutrition Facts : Calories 774.9 calories, Carbohydrate 33.7 g, Cholesterol 149.5 mg, Fat 56.5 g, Fiber 5.4 g, Protein 34.8 g, SaturatedFat 28.3 g, Sodium 2065.6 mg, Sugar 7 g
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