Grilled Meatloaf And Cheddar Sandwich Recipes

MEATLOAF GRILLED CHEESE SANDWICH

Steps:

• Place meatloaf on a microwave-safe plate; cook in the microwave on High, 30 seconds at a time, until heated through.
• Melt margarine in a non-stick skillet over medium heat. Place both bread slices in skillet over melted margarine. Build sandwich on bread slice in this order: ketchup, 1 slice Cheddar cheese, warm meatloaf slice, and mustard. Flip second slice of bread over onto sandwich; cook until bottom of sandwich is lightly browned, about 2 minutes.
• Flip sandwich with a spatula and place 1 slice Cheddar cheese on top; continue cooking until cheese melts slightly, about 1 minute. Flip sandwich over and lay remaining slice of cheese on top; cook until cheese on the bottom of sandwich is melted and crisp, about 2 minutes. Turn sandwich over; cook until cheese is melted and crisp, about 2 minutes.

LEFTOVER GRILLED CHEESY MEATLOAF SANDWICH

Steps:

• Heat grill to medium heat.
• Grill meatloaf slices 3 min. on each side or until heated through, brushing occasionally with barbecue sauce.
• Meanwhile, grill rolls, cut sides down, 30 sec. or until toasted.
• Spread rolls with mayo; fill with meatloaf, 2% Milk Singles, lettuce and tomatoes.

GRILLED CHEESE MEATLOAF SANDWICHES

Steps:

• Heat a non-stick skillet over medium-high heat.
• Brush butter evenly on 1 side of each bread slice and place four of the slices, buttered side down, into skillet.
• Top each with 1 1/2 slices cheese, 2 meat loaf slices and then an additional 1 1/2 slices of cheese.
• Top with remaining bread slices, buttered side up.
• Cook 4-5 minutes on each side or until golden; serve immediately.

GRILLED MEATLOAF SANDWICHES

Steps:

• For the meatloaf: Preheat the oven to 425 degrees F and line a 9-by-13-inch baking dish with foil.
• In a small bowl, add the milk and bread and set aside. To the bowl of a food processor, add the rosemary, celery, carrots and onions. Pulse until the vegetables are medium chopped, about 15 seconds.
• In a large bowl, combine the ground bison, pork and veal. Add in the bread mixture, chopped vegetables, Parmesan, Worcestershire, beaten eggs and some pepper and mix with your hands to combine. Continue to mix the meat for about 2 minutes or until the seasoning and vegetables are evenly distributed. Place the meatloaf mixture into the lined baking sheet and gently shape into a flat football.
• For the glaze: In a medium bowl, whisk together the ketchup, brown sugar, Dijon mustard and apple cider vinegar.
• Spread the glaze evenly over the surface of the meatloaf. Bake for 40 minutes. Let cool for 10 minutes before cutting.
• For the sandwiches: Preheat a grill to medium high.
• Spray the meatloaf pieces with canola spray and place on the grill for 3 minutes per side. Spray the insides of the onion rolls with canola spray and grill for 1 minute per side. Transfer the grilled meatloaf and rolls to a plate and assemble the sandwiches. Begin with a roll, top with cheese, some mayonnaise, a piece of lettuce and onion and a slice of tomato. Add a piece of meatloaf and serve immediately.

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.

STEAK AND CHEDDAR GRILLED CHEESE SANDWICHES RECIPE BY TASTY

Steps:

• In a medium saucepan, combine the vinegar, 1 tablespoon salt, the peppercorns, red pepper flakes, carrots, garlic, shallot, and water. Bring to a boil over high heat and cook, stirring to dissolve the salt, for 1 minute. Remove from the heat and let cool to room temperature, about 20 minutes. (If not using immediately, transfer the carrots and their brine to an airtight container and refrigerate for up to 2 weeks.)
• Meanwhile, heat the vegetable oil in a large cast-iron skillet over high heat.
• Season the steak with salt and pepper. Transfer to the skillet and cook, flipping halfway, until golden brown on the outside and medium-rare inside, 6-8 minutes total. Transfer to a cutting board and let rest for 10 minutes, then thinly slice against the grain.
• Return the skillet to medium heat and add the butter. Once melted, add 2 slices of sourdough bread. Top each slice with ½ cup shredded cheddar, and cook, undisturbed, until the bread is golden brown and toasted on the bottom and the cheese begins to melt, about 3 minutes. Divide the sliced steak between each slice of bread in the skillet, then top each with ½ cup of the remaining cheese and another slice of bread. Flip the sandwiches, cover the pan with a lid, and cook until the cheese has fully melted and the other side of the bread is golden brown and toasted, 2-3 minutes more.
• Transfer the sandwiches to a cutting board and wrap each in foil. Serve with the pickled carrots alongside.
• Enjoy!