Grilled Cheddar Cheese Sandwiches With Chutney And Watercress Recipes

GRILLED CHEDDAR CHEESE SANDWICH

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.

THE BEST EVER GRILLED CHEESE SANDWICH

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.

INSIDE-OUT GRILLED CHEESE SANDWICH

Steps:

• Melt 1 1/2 tablespoons butter in a nonstick skillet over medium-low heat. Place bread slices in the skillet on top of the melted butter.
• Spread about 1/4 cup Cheddar cheese on one slice of bread; place the other slice of bread, butter-side up, on top of the cheese. Spread about 2 tablespoons of cheese on top of the sandwich.
• Melt remaining 1/2 tablespoon butter in the skillet next to the sandwich. Flip the sandwich onto the melted butter so that the cheese-side is facing down. Spread remaining cheese on top of the sandwich. Cook sandwich until cheese on the bottom is crispy and caramelized, 3 to 4 minutes. Flip sandwich and cook until cheese is crispy and caramelized on the other side, another 3 to 4 minutes.

AWESOME GRILLED CHEESE SANDWICHES

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.

GRILLED CHEESE SANDWICHES

Steps:

• Place 4 slices of bread on a cutting board. Lay half the cheese slices on the bread. Lay the bacon, tomato, or ham on top of the cheese. Cover with the remaining cheese. Top with the remaining slices of bread and press down slightly.
• Heat a large skillet over medium-low heat and melt a tablespoon of the butter. Carefully place 2 of the sandwiches in the pan, and cook until the bread browns and the cheese is slightly melted, about 5 minutes. Turn the sandwiches with a spatula and add a small hazelnut-size piece of butter to the pan. Cook until the other side of the sandwiches is toasted and the cheese is melted, about 3 to 5 minutes more. Repeat with the other sandwiches. (If at any time the bread starts to brown too quickly, lower the heat to prevent the bread scorching before the cheese melts.) Serve.

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**.