Grilled Cheese And Vegetable Baguette Recipes

ROASTED VEGETABLE GRILLED CHEESE SANDWICH

Steps:

• Preheat oven to 400°F. Toss the vegetables with olive oil spray and dill and season with salt and pepper. Spread out on a baking sheet and roast for 10 minutes, until vegetables are slightly tender.
• Brush the melted butter on one side of the bread slices.
• In a large cast iron skillet or electric griddle over medium low heat, place one slice of bread on the skillet, buttered side down. Add half the Dill Havarti cheese on top of the bread, then layer with half the roasted vegetables, followed by half the Gouda cheese. Top with a bread slice, buttered side up.
• Cook grilled cheese sandwich until golden brown and cheese is melted, about 4-6 minutes on each side. Repeat for the second sandwich.

GRILLED CHEESE AND VEGGIE SANDWICH

Steps:

• In a medium bowl, toss together the coleslaw mix and bean sprouts.
• Spread one side of each bread slice with margarine. Spread opposite side of 4 slices with honey mustard. Layer the honey mustard side of the 4 bread slices with the coleslaw mixture and cheese. Top with remaining 4 bread slices, margarine side out.
• In a large skillet over medium heat, cook the sandwiches about 2 minutes on each side, until the cheese has melted and the bread is golden brown.

GRILLED CHEESE AND VEGETABLE BAGUETTE

Steps:

• Heat broiler.
• Toss onions with 1/4 cup dressing in medium microwaveable bowl; cover with waxed paper. Microwave on HIGH 1-1/2 min. or until onions are crisp-tender. Add mushrooms, peppers and mozzarella; mix lightly.
• Brush remaining dressing evenly onto cut sides of baguette; cover bottom half with provolone, spinach and onion mixture.
• Broil both halves, 6 inches from heat, 3 min. or until cheese is melted. Cover bottom half of baguette with top of baguette. Cut into pieces to serve.

GRILLED VEGETABLE, HERB AND GOAT CHEESE SANDWICHES

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
• In a small bowl, mix together the olive oil, garlic, sun-dried tomatoes, basil, tarragon, thyme, salt, and pepper. Place 2 tablespoons of the mixture in a medium bowl. Add the zucchini and eggplant and toss until coated. Place the vegetables on the grill pan or grill and cook for 3 to 4 minutes on each side until tender. While the vegetables are cooking, spread the olive oil mixture on the baguette halves. Using a spatula spread the goat cheese over the olive oil mixture. Place the cooked vegetables on the bottom half of the baguette. Arrange the spinach on top of the vegetables. Place the top half of the baguette over the filling.
• To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.

GRILLED GOAT CHEESE BAGUETTES

Steps:

• In a bowl, combine goat cheese, parsley and rosemary. Mix well.
• Spread cheese mixture evenly over cut side of bottom of baguette. Season to taste with salt and pepper.
• Top with remaining bread and brush outside all over lightly with olive oil.
• Grill, turning once, until exterior is light golden, about 2 minutes per side.
• Transfer to a cutting board and cut into ¾ inch slices. Serve warm.

GRILLED GARLIC BREAD

Steps:

• Preheat a grill to high heat.
• Mix together butter, garlic, Parmesan cheese, and pepper in a bowl.
• Spread the butter mixture generously on the baguette slices.
• Place slices on the preheated grill and cook until butter is melted and bread is lightly brown, about 30 seconds.
• Sprinkle with parsley and serve immediately.