Grilled Monterey Jack Cheese On Rye With Green Olive Mustard Recipes

GRILLED CHEESE & PEPPER SANDWICHES

Steps:

• In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

BEST GRILLED CHEESE EVER

Steps:

• Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh). When the chiles are totally charred, throw them into a plastic bag. Seal and allow them to steam and cool.
• Next, pour the white vinegar over the sliced red onion and let them sit awhile. This'll take away a little of the crazy onion flavor and leave them with a nice sweetness.
• Finally, make the special sauce: equal amounts of mayonnaise and Dijon. It's the simple things in life!
• When you're ready to make the sandwiches, scrape the blackened skin off the chiles. Scrape out the seeds, too, so you'll wind up with big pieces of roasted green chiles.
• For each sandwich, generously spread 2 pieces of rye bread with the special sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar... a nice layer of roasted green chiles... a few red onion slices... and one more slice of provolone just to hold it all together.
• Top with the other slice of bread and spread the outsides with a good amount of butter.
• Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread!

GREEN OLIVE TAPENADE

Steps:

• Mix all ingredients together.
• Better done by hand without a food processor.

GOURMET GRILLED CHEESE ON RYE

Steps:

• Heat grapeseed oil in a large skillet over medium heat; saute onion until softened and slightly browned, 5 to 10 minutes. Transfer onion to a small bowl, reserving the oil in the skillet.
• Lightly brush each bread slice with grapeseed oil from the skillet and season with salt and pepper. Arrange half the bread slices, oil-side down, in the skillet. Top each bread slice with 1 slice Gouda cheese, 1 slice provolone cheese, artichoke hearts, and onion; top with remaining bread slices, oil-side up.
• Cook sandwiches until bread is browned and crispy and cheeses are melted, about 4 minutes per side. Slice each sandwich in half to serve.

GRILLED MONTEREY JACK CHEESE ON RYE WITH GREEN OLIVE MUSTARD

Steps:

• In a small bowl, mix the tapenade and mustard together.
• Lay out the bread; spread 4 slices on one side with the tapenade mustard to taste.
• Top with the cheese and the second piece of bread, then press together well.
• Lightly brush the outside of each sandwich with olive oil.
• Brown in a panini press or heavy nonstick skillet, weighted down to press the sandwiches as they brown.
• Cook over medium-high heat until lightly crisped on the outside and the cheese is melting within.
• Serve hot and sizzling.

SIMPLE GREEN OLIVE TAPENADE

Steps:

• In a blender or food processor, or with a large knife by hand, finely chop the olives and garlic. Blend in the olive oil to make a paste. Season to taste with salt and pepper.
• PickyEater Note: Refrigerating over night allows the flavors to blend and significantly improves the taste.