Grilled Rachel Sandwiches Recipes

GREAT GRILLED VEGETABLE SANDWICH

Steps:

• Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread.
• Combine all ingredients in a food processor and pulse.

RACHEL SANDWICH

Steps:

• Spread two slices of the rye bread lightly with the Thousand Island dressing (Russian salad dressing may be substituted.).
• Top one slice of bread with a slice of Swiss cheese.
• Put a layer of coleslaw over the cheese, then top with the sliced Pastrami, and then the other slice of Swiss cheese.
• Top with the second slice of rye bread, dressing side down.
• Butter the rye bread on the outside with the soft butter, and grill the sandwich in a skillet until both sides are golden brown and the cheese is melted.
• Remove from skillet, cut in half and serve.

THE RACHEL SANDWICH

Steps:

• Heat a griddle or large skillet over medium-high heat. Layer turkey slices on griddle and let cook for 1 minute.
• Butter one side of 1 slice of bread and spread opposite side with Russian dressing; place buttered-side down on griddle. Butter one side of remaining slice of bread and place buttered-side down on griddle; top with cheese. Turn turkey and top with coleslaw. Cook until turkey and bread are warmed through and cheese is melted, 2 to 3 minutes. Sandwich turkey and coleslaw between bread. Slice and serve immediately.

GRILLED RACHEL SANDWICHES

Steps:

• Combine first 3 ingredients.
• Place 1 cheese slice on bottom half of each of 4 muffins; top with turkey, cole slaw and remaining cheese slices. Cover with remaining muffin halves.
• Cook in skillet sprayed with cooking spray on medium heat 3 to 4 min. on each side or until cheese is melted and sandwiches are golden brown on both sides.

GRILLED HALIBUT FISH SANDWICHES WITH TARTAR SAUCE

Steps:

• Preheat nonstick or well-seasoned cast iron grill pan over medium high heat. Drizzle halibut pieces with oil, then season with crab boil seasoning, salt and pepper. Grill on a hot pan 4 or 5 minutes on each side.
• Place melted butter in a small dish and add juice of 1/2 lemon.
• Combine all ingredients for the tartar sauce in a small bowl.
• Lightly toast buns on grill pan after fish is removed.
• To assemble, brush bun bottoms and fish with lemon butter. Top fish with tomato and lettuce and slather the bun tops with tartar sauce, then serve. Serve with Asparagus salad and fancy chips.
• Heat shallot and oil in microwave safe covered dish for 30 seconds or in a small pan on the stovetop over medium low heat for 5 minutes. Allow oil to cool back to room temperature.
• Hold a spear of asparagus at each end and snap it. The spear breaks where the tender tops meet the tough bottoms. Line the broken spear up with the bundle of cleaned asparagus. Cut the spears using the guideline of the snapped spear. Par boil the asparagus tops in 1 inch simmering water covered for 3 to 5 minutes. Cool under cold running water and drain. Cut asparagus into 1-inch pieces on an angle and add to a bowl. Combine chopped, cooked asparagus with shredded endive, red bell pepper, cooked pasta, green peas and chopped parsley. The peas will defrost as you toss salad. Pour vinegar into a small bowl and whisk in cooled shallot oil. Pour dressing over salad and toss. Season salad with salt and pepper, to your taste and toss again.
• Prep Time: 10 minutes
• Cook Time: 20 minutes, overlapping, including pasta
• Ease of preparation: easy

GRILLED TURKEY REUBEN SANDWICHES

Steps:

• Warm the sauerkraut and turkey, separately, in a microwave-safe bowls for 30-seconds; set aside. Spread butter generously on one side of each slice of rye bread, then spread the thousand island dressing on the other side. Divide the sauerkraut, turkey, and Swiss cheese on two slice of bread with the butter-side down. Stack the remaining two slices of bread with the butter-side up on top.
• Heat a large skillet over medium-low heat. Arrange the sandwiches on the skillet and grill until lightly browned and the cheese is melted, about 3 minutes on each side.

3 GRILLED CHEESE SANDWICHES (FROM FOODTV, RACHAEL RAY)

Steps:

• Heat a nonstick griddle pan over medium high heat.
• Wipe grill with butter nestled in paper towel.
• Add 4 slices bread.
• Cover bread with thin slices of cheese.
• Cover pumpernickel and Havarti grilled cheese with sliced tomato and chives.
• Cover cheddar and whole wheat grilled cheese with 2 slices of ham per sandwich and some sliced apple.
• Cover the crusty white bread-and-Gruyere sandwiches with spinach leaves and thinly sliced artichokes seasoned with salt and pepper.
• Make 2 sandwiches at a time and transfer to a warm plate in low oven.
• Cut sandwiches corner to corner and serve a platter of mixed grilled sandwiches with your homemade soup.