GRILLED PORK AND FONTINA SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
- In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
- To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.
GRILLED RIB-EYE STEAK SANDWICH
Provided by Aaron McCargo Jr.
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Preheat the grill to 375 degrees F.
- In a small bowl, mix together the smoked paprika and 2 to 3 tablespoons olive oil. Set aside.
- Season the steaks with salt and pepper on both sides and drizzle with olive oil. Put the steaks on hot grill and sear on each side until desired doneness, about 4 minutes. Top with the peppers and provolone and cook until the cheese is melted. Brush the steak rolls with the smoked paprika oil and grill until slightly charred. Cut the steaks in half, lengthwise and put them on top of each other on the bottom half of the roll. Top with the herb salad and cover with the top half of the roll. Serve.
- Add all the ingredients to a small bowl and toss to combine.
GRILLED MOZZARELLA SANDWICHES
Turn grilled cheese into an adult dish with creamy buffalo mozzarella and flecks of fresh thyme.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 9
Steps:
- Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
- In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
- In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately.
GRILLED CLUB SANDWICHES
"When it comes to fixing simple meals for two, this hearty club stacks up as a winner," assures Robin Boynton of Harbor Beach, Michigan. Her sizable sandwich-which can easily be halved to serve one-is piled high with deli meats, tomatoes and cheese.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Combine mayonnaise and barbecue sauce; spread over one side of each slice of bread. Top two slices with half of the cheese; layer with ham, tomato, turkey and remaining cheese. Top with remaining bread. Spread outside of sandwiches with butter. In a skillet, toast sandwiches over medium heat until bread is lightly browned on both sides.
Nutrition Facts :
GRILLED CHEESE AND PEPPERONI SANDWICH
Who doesn't love a good grilled cheese sandwich recipe? This super decadent version comes fully loaded with pepperoni and five types of cheese!-Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in a large cast-iron skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with pepperoni; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts : Calories 719 calories, Fat 55g fat (29g saturated fat), Cholesterol 134mg cholesterol, Sodium 1207mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
GRILLED PLACERVILLE SANDWICHES
Great eat for lunch or dinner especially if you got leftover chicken from a bbq. For the best flavor grill the chicken breasts on the BBQ with nothing but a bit of garlic salt. The combination of flavors is sure to make this meal a favorite.
Provided by Leahferne
Categories Lunch/Snacks
Time 20m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Assemble sandwiches like so to get the best results -- bread, chicken first then the apple slices and last the cheese, bread again.
- Spread butter over the top slice of bread then lay the sandwich butter side down on a cold grill or frying pan. You will want the cheese side to be closest to the heat so it has a chance to thoroughly melt. Turn grill or stove on to medium heat.
- Butter the other slice of bread and with a spatula flip the sandwich once one side has turned a nice golden brown color. The second flip wont take as long so take care not to burn.
- Serve immediately and enjoy.
Nutrition Facts : Calories 1083.3, Fat 55.2, SaturatedFat 29.5, Cholesterol 211.5, Sodium 1371.5, Carbohydrate 79.6, Fiber 4.2, Sugar 8.4, Protein 66.4
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