Grilled Gouda Sandwiches Recipes

PORTOBELLO-GOUDA GRILLED SANDWICHES

Steps:

• In a large skillet, saute mushrooms in 1 tablespoon butter until tender. Place cheese on two bread slices; top with mushrooms, tomato and remaining bread. Spread outsides of sandwiches with remaining butter., In a small skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until cheese is melted.

GRILLED GOUDA SANDWICHES

Steps:

• Assemble the sandwiches: Preheat oven to 400 degrees F. Combine the butter and peppers in a small bowl and set aside. Rub one side of each slice of bread with garlic and place 4 slices, garlic-rubbed side down, on a clean work surface. Spread the top of each of the 4 slices with 1 teaspoon of the mustard and 2 ounces of the Gouda. Place the remaining slices of bread, garlic-rubbed side up, on sandwich bottoms and set aside.
• Grill the sandwiches: Heat a large ovenproof skillet over medium-high heat. Using a pastry brush, coat one side of the sandwiches with the butter mixture. Place the sandwiches, buttered side down, in the hot skillet and cook until golden -- about 2 minutes. Brush the tops of the sandwiches with the remaining butter mixture, turn the sandwiches over, and cook for 2 more minutes. Place the skillet in the oven and bake until the cheese is completely melted -- about 5 minutes. Serve immediately.

SMOKED GOUDA AND ROASTED RED PEPPER GRILLED CHEESE

Steps:

• Lay out 4 slices of the bread on a work surface. Layer each with some of the smoked gouda, 1 slice of the muenster, a thin layer of sliced red pepper (about 2 tablespoons), 1/2 cup of the baby arugula and another layer of smoked gouda. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a medium nonstick skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

GRILLED HAM AND GOUDA SANDWICHES WITH FRISéE AND CARAMELIZED ONIONS

Steps:

• Heat oil in large nonstick skillet over medium heat. Add onion; sauté 5 minutes. Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer. Season with salt and pepper. Cool slightly.
• Butter 2 bread slices. Place bread, buttered side down, on platter. Divide onion, ham, cheese, and frisée between bread slices. Top each with another bread slice; butter top slices.
• Heat another large nonstick skillet over medium heat. Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side. Cut sandwiches in half diagonally and serve immediately.

GRILLED HAM AND GOUDA SANDWICH WITH LEFTOVER EASTER VEGGIES

Steps:

• Place a large skillet or griddle pan over low heat. Lay out the slices of bread on a work surface and spread a thin layer of mayonnaise over each one. Flip each slice over and spread a thin layer of red pepper jelly over each one. Build the sandwiches by dividing the ham and Gouda among four of the slices and closing them so that the mayonnaise is on the outside.
• Place the sandwiches in the skillet and cook, turning once, until golden brown and heated through.
• While the sandwiches are toasting, in a large bowl whisk together the lemon juice, preserves, dill, olive oil and some salt and pepper. Toss the green vegetables with the dressing and reserve. Cut the sandwiches on a bias and serve warm along with the vegetable salad.

EGGPLANT AND SMOKED-GOUDA OPEN-FACED GRILLED SANDWICHES

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.
• While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl.
• With a cheese plane or vegetable peeler, shave half of cheese into thin slices (if using mozzarella, thinly slice half of it with a knife) and cover slices with plastic wrap, reserving remaining piece for another use.
• Brush bread on both sides with 1 tablespoon oil per slice.
• Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder. Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt.
• Lightly oil grill rack, then grill eggplant slices (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 8 to 10 minutes. While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter.
• Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered for charcoal or gas, without turning, until cheese begins to melt, about 1 minute. Transfer eggplant with spatula to platter.
• Transfer grilled bread to 4 plates and spoon tomato mixture on top. Drizzle evenly with remaining tablespoon oil and top with eggplant. Season with pepper to taste.

GRILLED ROAST BEEF AND SMOKED GOUDA CHEESE SANDWICH

Steps:

• Heat a sandwich grill or pan on medium -low heat while preparing the sandwiches.
• Take 8 pieces of bread and spread 1Tbs. of mayonnaise on each slice.
• Add roast beef and smoked gouda cheese to 4 slices of bread with mayonnaise. Top with the other 4 slices of bread with mayonnaise.
• Add butter to pan or top the sandwich with spreadable butter and grill til lightly browned. Repeat til you have 4 sandwiches grilled.
• Serve with pickles and your favorite chips, if desired.

SMOKED GOUDA AND APPLE GRILLED CHEESE

Steps:

• Heat a griddle over medium-low heat.
• Butter bread slices on one side. Place 1/2 of the bread on the hot griddle, buttered-sides down. Add apple slices and shredded Gouda cheese to each slice, then top with remaining bread.
• Cook until golden brown, 3 to 5 minutes per side.

GRILLED SMOKED GOUDA CHEESE WITH CAPICOLA SANDWICH

Steps:

• Butter the Sour Dough Bread, place in a hot skillet,1-slice Smoked Gouda 1-slice Capicola, spread Hot Mustard, 1-slice Smoked Gouda and Sour Dough Bread. Grill sandwich on both sides.
• Remove sandwich, slice in half and place on a lunch plate.
• Garnish plates with sliced Dill Pickles, Radish Slices and Baby Mixed Greens.

GRILLED PUMPERNICKEL AND GOUDA SANDWICH

Steps:

• To make the mustard: combine the whole grain mustard and Dijon mustard in a bowl; stir in the parsley, tarragon, and garlic; add a few drops of vinegar to taste and set aside.
• To make the sandwiches: place 4 slices of bread on a work surface; add a layer of cheese, then top with a second piece of bread; press together and lightly spread or brush the outsides with butter.
• Heat a heavy nonstick skillet over med-high heat and add sandwiches; weight with a second fry pan and decrease heat to med-low.
• Cook until the first side is crisp and golden; turn and cook the second side until the cheese is melted.
• Serve immediately with the Parsley-Tarragon mustard on the side, to dab on as desired.

GRILLED GOUDA, SALAMI, AND ARTICHOKE SANDWICHES

Steps:

• In a small bowl, combine the Gouda, salami, and artichoke hearts. Divide the mixture between 2 slices of bread, spreading evenly to cover bread. Top with remaining bread slices and gently press together to seal in filling.
• In skillet, melt 1 T. butter over medium heat. Cook sandwiches for 1 minute or until golden. Remove and add 1 T. butter.
• Flip sandwiches and cook for 1 minute more, or until golden, pressing with spaulta slightly.
• Remove sandwiches and cut each into 4 sticks.

SMOKY GOUDA & CHICKEN SANDWICHES

Steps:

• Preheat broiler. Spread 2 tablespoons mayonnaise over four slices toast; place on a foil-lined baking sheet. Arrange chicken over top; sprinkle with salt and pepper. Layer with peaches and cheese., Broil 3-4 in. from heat 2-3 minutes or until cheese is melted. Spread remaining mayonnaise over remaining toast; place over tops.

GRILLED HAM AND GOUDA SANDWICH W/CARAMELIZED ONIONS

Steps:

• Heat oil in large nonstick skillet over medium heat.
• Add onion; sauté 5 minutes.
• Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer.
• Season with salt and pepper.
• Cool slightly.
• Butter 2 bread slices.
• Place bread, buttered side down, on platter.
• Divide onion, ham, Gouda cheese, and frisée between bread slices.
• Top each with another bread slice; butter top slices.
• Heat another large nonstick skillet over medium heat.
• Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side.
• Cut sandwiches in half diagonally and serve immediately.