Mygrilledcaramelsandwich Recipes

GRILLED MAHI-MAHI SANDWICHES

Steps:

• For the pickled red onions: Thinly slice the red onion, then pack into a 16-ounce mason jar. Add the pickling spice. Heat the vinegar, salt, sugar and 1 cup water in a medium saucepan over medium heat. Stir until the sugar and salt dissolve, about 1 minute. Cool about 5 minutes, then pour over the onions. Set aside to cool to room temperature for at least 1 hour, then refrigerate until ready to use.
• For the garlic aioli: Combine the mayonnaise, lemon juice, garlic salt, salt and pepper in a small bowl. Cover and refrigerate until ready to use.
• For the sandwiches: Preheat the grill to medium-high heat.
• Mix together the garlic powder, paprika and a pinch of salt and pepper in small bowl. Coat the fish evenly with the oil and sprinkle the seasoning mixture on both sides.
• Spray the grill grates with cooking spray, then grill the fish until just cooked through, 3 minutes on each side. Just before the fish is finished, add the rolls to the grill and toast for 1 minute. (See Cook's Note.)
• Assemble the sandwiches with the grilled ciabatta, fish, garlic aioli, pickled onions and arugula.

GRILLED CHICKEN DRUMSTICKS WITH SAVORY CARAMEL

Steps:

• Prepare a grill for high indirect heat (for a gas grill, leave one or two burners off; for a charcoal grill, bank coals on one side); oil grate. Bring garlic, lemongrass, sugar, vinegar, red pepper flakes, cumin, black pepper, and 1/2 cup water to a boil in a small saucepan, stirring occasionally, and cook until reduced to 1/2 cup, about 8 minutes. Let cool and stir in fish sauce. Transfer half of sauce to a small bowl and set aside for serving.
• Season chicken with salt. Place over indirect heat and cover grill with vent open (if you have one) and positioned over chicken. Grill, turning once or twice, until skin is browned and crisp and meat is nearly cooked through, 25-30 minutes. Uncover and move chicken to hotter part of grill. Continue to grill, turning often and basting with remaining sauce, until lacquered and lightly charred in places, 6-8 minutes longer. Serve with reserved sauce alongside.

MY GRILLED CARAMEL SANDWICH

Steps:

• NOTE: You will probably want to start the assembly process while your skillet heats up.
• In a small bowl, combine the softened butter and brown sugar until combined well. Spread and pack down the mixture in between the slices of bread.
• Heat the skillet over med-high heat and add butter. Fry the sandwich until brown and the caramel has turned gooey. You will need to be VERY careful when flipping this sandwich, as it is not a "sticky" filling and could come apart very easily, But if you're careful and cook it long enough, the brown sugar and butter will turn into a caramel.
• Remove from the skillet and cut into fourths. Serve with a scoop of vanilla ice cream.

EASY GRILLED MAHI MAHI

Steps:

• Preheat a gas grill for medium-high heat (450 degrees F (230 degrees C)) and lightly oil the grate.
• Combine the paprika, oregano, cumin, garlic powder, onion powder, salt, pepper, and cayenne in a small bowl. Brush mahi mahi fillets with olive oil on both sides and season with the spice mixture.
• Grill on the hot grill until golden, 4 to 5 minutes per side. Drizzle with lemon juice and serve.

MARINATED GRILLED CHICKEN SANDWICH RECIPE

Steps:

• Mix together the oil, honey, lime juice, chile powder, and cumin in a ziploc bag. Place chicken inside, zip bag closed, and make sure that chicken is fully coated by marinade. Place bag of chicken in the fridge and let marinade for at least 30 minutes (I actually let mine go for about 2 hours- but you could even let it go for 8-10 hours for really flavorful meat!).
• Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
• If you want, you can toast your buns on the grill.
• Top with your favorite toppings.