Grilledprovolonetomatoandoreganosandwich Recipes

GRILLED LOADED NACHOS

Grilled Loaded Nachos image

These clever foil packets are quick to put together and cook up perfectly for a summer barbecue. And since they are personal-size, your crowd can eat them with our suggested toppings or their favorites.

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray, for the foil
Half 13-ounce bag corn tortilla chips (about 6 ounces)
1 link cooked chorizo, quartered lengthwise then cut in to 1/2-inch pieces
6 ounces freshly grated Cheddar (about 2 cups)
6 ounces freshly grated Monterey jack cheese (about 2 cups)
1 cup refried beans
4 tablespoons chopped fresh cilantro leaves
4 tablespoons guacamole
4 tablespoons chopped pickled jalapenos
4 tablespoons salsa
4 tablespoons sour cream

Steps:

Prepare a grill for medium-low heat. Tear off 4 18-inch long pieces of heavy-duty foil and put them on a work surface, shiny-side up, with a long end of each piece closest to you. Spray evenly with cooking spray.
Pile a quarter of the chips on the left side of 1 piece of foil, sprinkle with a quarter of the chorizo, Cheddar and Monterey jack. Dollop with a quarter of the refried beans. Fold over the empty-side of foil and seal the edges to make a packet. Repeat with the remaining foil, chips, chorizo, Cheddar, Monterey jack and beans.
Place the packets on the grill and cook, covered, until the cheese is melted and the chips are hot, 12 to 15 minutes.
Remove the packets to a large platter. Careful of steam, open the packets and top each with 1 tablespoon of cilantro, guacamole, jalapenos, salsa and sour cream.

GRILLED POTATOES AND ONION

Grilled Potatoes and Onion image

Always cook up a package of potatoes and onions with the rest of your grilled meal! Start early, because it takes about a half an hour to cook. These cook over indirect heat (off to the side), so you can grill other things at the same time.

Provided by Bob Cody

Categories Side Dish Potato Side Dish Recipes

Time 45m

Yield 4

Number Of Ingredients 5

Ingredients

4 medium (2-1/4" to 3" dia, raw)s potatoes, sliced
1 red onion, sliced
1 teaspoon salt
1 teaspoon ground black pepper
4 tablespoons butter

Steps:

Preheat grill for medium heat.
For each packet, measure out 2 or 3 squares of aluminum foil large enough to easily wrap the vegetables, and layer one on top of the other. Place some of the potatoes and onion in the center, sprinkle with salt and pepper, and dot with butter. Wrap into a flattened square, and seal the edges. Repeat with remaining potatoes and onion.
Place aluminum wrapped package over indirect heat, and cover. Cook for approximately 30 minutes, turning once. Serve hot off the grill.

Nutrition Facts : Calories 278.2 calories, Carbohydrate 40.1 g, Cholesterol 30.5 mg, Fat 11.8 g, Fiber 5.3 g, Protein 4.8 g, SaturatedFat 7.4 g, Sodium 677.3 mg, Sugar 2.8 g

GRILLED PROVOLONE, TOMATO AND OREGANO SANDWICH

Grilled Provolone, Tomato and Oregano Sandwich image

From George Foreman. Would be great with fresh oregano!! Added some fresh basil and instead of the tablespoons of olive oil, used a spray bottle to save a few calories!! :)

Provided by Redsie

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 (12 inch) baguette
2 tablespoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
6 ounces provolone cheese, thinly sliced
2 beefsteak tomatoes, sliced
salt and pepper

Steps:

Use a serrated knife to slice off the domed top of the baguette, removing just a half inch or so (either discard, or butter and then toast on the grill, cut into cubes, and toss into a salad). Then slice the baguette in half horizontally.
Combine the olive oil, oregano and garlic powder in a small bowl. Drizzle the mixture over both baguette halves.
Preheat the grill to medium.
Arrange half the cheese slices over the bottom half of the baguette, followed by the tomato slices. Sprinkle with the salt and pepper, then add the remaining provolone. Top with the remaining baguette half.
Grill the sandwiches for about 3 minutes, until the cheese melts. Cut the sandwich into 4 pieces and serve immediately.

Nutrition Facts : Calories 379.6, Fat 19.2, SaturatedFat 8.5, Cholesterol 29.4, Sodium 657.9, Carbohydrate 34.5, Fiber 2.1, Sugar 3.3, Protein 17.9

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