Potted Cheese Sandwiches Recipes

CHOPPED CHEESE SANDWICH

Steps:

• Combine mustard, ketchup, and cherry peppers in the bowl of a food processor. Pulse until smooth and set aside.
• Melt butter in a small skillet over medium-high heat. Add onions and cook until onions are soft and are starting to caramelize, about 5 minutes. Remove from heat and set aside.
• Form beef into two patties and season with salt and pepper. Heat a large cast iron skillet over medium-high heat. Add hamburger patties and cook 5 minutes or until a crust forms on the bottom. Flip patties over and cook 3 minutes.
• Using a wide spatula, break patties up into large pieces. Sprinkle sauteed onion in between the spaces of the hamburger pieces. Layer cheese over the beef, and cook 2 minutes or until cheese is melted.
• Spread reserved mustard sauce on the bottom bun of each hoagie roll. Divide meat mixture between the two sandwiches. Top each with shredded lettuce and sliced tomato.

POTTED CHEESE SANDWICHES

Steps:

• Combine cream cheese and potted meat with an electric mixer till smooth.
• Spread on 1 slice of bread and cover with another to make a sandwich; cut sandwich diagonally and then diagonally again.
• Stand on crust side on a plate with points up.
• Serve cold.

POTTED CHEESE

Steps:

• Beat together the grated cheddar and cream cheese until very smooth.
• Add the green onion,parsley, sherry, mayo, mustard, brown sugar, worcestershire, and cayenne.
• Mix well.
• Pack into a wide mouth crock or other attrative dish.
• Cover with cooled toasted almond.
• Cover& chill 24 hours.
• Bring to room Temperature 30 minutes before serving.

PRESSED CHEESE SANDWICHES

Steps:

• I think simple recipes are the best way to start out the meal. Melted cheese, in any form, is something that everyone loves. I find these sandwiches only make people want to eat more afterwards!
• In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic. Stir to blend.
• Put 4 slices of the bread on a flat surface. Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread. Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture. Sprinkle with sea salt and pepper, to taste. "Flake" the thyme off the stems and onto the cheese. Do the same with the rosemary, but more sparingly.
• Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces. Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight. This will make them flatter and better integrate the flavors.
• The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat. When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown. Turn and cook until brown on the other side. Cook in batches, if necessary. Transfer to a serving platter and season with salt. Top with the pickled scallions and serve immediately.
• The acidity of the vinegar and the oniony "bite" of the scallion make this a brightening element for my cheese sandwiches. I avoid salt and pepper to keep the focus on the acidity of the scallion.
• Put the scallions on a cutting board and, using a sharp knife, slice them into thin rounds from the white part all the way through the green part.
• Add the scallions to a small bowl with the red wine vinegar and the olive oil. Toss to combine and set aside for 1 to 2 hours to allow the vinegar to work its magic. The scallions can be covered and refrigerated overnight, if desired.

CRUNCHY CHEESE SANDWICHES

Steps:

• Preheat your oven's broiler.
• In a medium bowl, stir together the onion, tomato, celery, bell pepper, cheese, chili powder and salt. Arrange slices of bread on a baking sheet or broiling pan. Top each one with 1/4 of the mixture, spreading out to the edges.
• Broil for 4 to 5 minutes, or until cheese melts. Watch closely to prevent burning. Serve immediately.

PRESSURE-COOKER PHILLY CHEESESTEAK SANDWICHES

Steps:

• Combine the first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick-release pressure. Add peppers and pepper rings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for an additional 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel., Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Close sandwiches; serve with cooking juices., , Slow-cooker option: Combine the first 7 ingredients in a 4- or 5-qt. slow cooker. Cook, covered, on low 6 hours. Stir in peppers and pepper rings; cook, covered, 1-2 hours or until meat is tender., Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat until cheese is melted, 1-2 minutes. Close sandwiches; serve with cooking juices.

INSTANT POT SALMON SANDWICHES WITH AIOLI

Steps:

• For aioli, stir together mayonnaise, lemon zest, 2 teaspoons lemon juice, and a pinch of salt in a small bowl.
• Add water and remaining 1/4 cup lemon juice to a multi-functional pressure cooker (such as Instant Pot). Put a steamer rack inside and spray with cooking spray. Arrange salmon fillets, skin sides down, on the prepared rack (fillets may overlap slightly).
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Salmon should flake easily with a fork.
• Sprinkle salmon with remaining salt and pepper. Spread cut sides of buns with aioli. Serve salmon in buns with arugula.