Grilled Cheese Sand Witches With Celery Broomsticks Recipes

WITCHES' BROOMS

Steps:

• Cut each piece of string cheese in half so you have 2 shorter sticks. Working one at a time, make 4 cuts vertically in one end of the cheese sticks, stopping about 3/4 inch from the top. Roll the cheese so the cuts are not parallel to the cutting board, and make 2 or 3 more cuts to form the bristles of the broom. Press a pretzel stick into the uncut end of the cheese stick to make the handle. Tie a chive in the middle of top (uncut) end of the cheese stick; this holds the broom head together. Repeat for the remaining brooms.
• Spread the mustard haphazardly on the bottom of a black or white plate. Stand the brooms up on their bristles as if they are sweeping up the mustard.

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.

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.

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.

GRILLED CHEESE SANDWICH

Steps:

• Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

GRILLED CHEESE SAND-WITCHES WITH CELERY BROOMSTICKS

Steps:

• Preheat oven to 400 degrees. Using a witch's hat cookie cutter, cut out a hat from 4 slices of cheese; set aside.
• Spread one side of each slice of bread with butter. Spread the unbuttered side of 4 slices of bread with the mustard. Place on a baking sheet, buttered-side down.
• Divide remaining cheese, plus any scraps, between the slices of bread on the baking sheet. Top with remaining bread, buttered-side up.
• Place sandwiches in oven and cook 10 minutes, or until cheese has melted. Place a cheese hat on top of each sandwich. Bake until just melted, about 2 minutes. Serve with celery broomsticks.

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.

OUTDOOR GRILLED CHEESE SANDWICH (CURTIS STONE)

Steps:

• FOR SANDWICH:.
• Preheat the barbecue for medium heat.
• Using a large serrated knife cut the ciabatta horizontally in half leaving one long side attached if possible.
• Lightly brush the cut sides of the ciabatta with olive oil and season lightly with salt and pepper.
• Rub the cut sides of the ciabatta with the garlic clove.
• Place the ciabatta oiled side down on the grill and cook until just barely golden brown rotating but not turning over to toast evenly about 3 minutes.
• Remove the ciabatta from the grill and reduce the heat of one burner to low.
• Spread the toasted side of the bottom ciabatta piece with the mustard.
• Spoon the chutney over the other toasted side.
• Scatter half of the Gruyere cheese evenly over the mustard.
• Tear off pieces of the St Andre cheese and scatter it over the Gruyere.
• Then scatter the remaining Gruyere cheese over.
• Cover with the top half of the ciabatta chutney side down and press firmly to hold the sandwich together.
• Lightly brush the sandwich with oil.
• Place the sandwich on the grill over the burner on low heat.
• Close the hood and grill until the cheese melts and the bread is golden brown rotating the sandwich as needed to brown evenly about 8 minutes per side.
• Transfer the sandwich to a cutting board; open the sandwich and scatter the arugula over the cheese.
• Close the sandwich.
• Using the serrated knife cut the sandwich into 8 pieces and serve.
• NECTARINE CHUTNEY:.
• Heat the oil in a heavy large saucepan over medium heat.
• Add the mustard seeds and saute until they begin to pop about 30 seconds.
• Add the onion and saute until tender and translucent about 4 minutes.
• Stir in the sugar, vinegar, ginger and pepper flakes.
• Simmer until the sugar dissolves.
• Add the nectarines and cook until the nectarines are tender but still hold their shape and the syrup tthickens slightly, stirring occasionally about 10 minutes.
• Now, stir in the salt.

WITCHES' BROOMSTICKS

Steps:

• In a large bowl, combine the biscuit mix, milk and Italian seasoning. Turn onto a lightly floured surface; knead 10 times. Divide into 30 portions; set half aside. Roll the remaining 15 pieces into 7-in. ropes for broom handles; fold in half and twist. Place on ungreased baking sheets., Shape reserved pieces into 2-1/2-in. circles; cut with scissors to form a bundle of broom twigs. Place below each broom handle; pinch edges to seal. Brush with butter; sprinkle with Parmesan cheese. , Bake at 450° for 10-12 minutes or until lightly browned. Serve warm or cool on a wire rack.