Gourmet Grilled Cheese On Rye Recipes

Steps:

• Saute onion in 1 teaspoon butter in a small skillet until tender and lightly browned. Add olives; cook 1 minute longer. Spread mustard over bread slices. Layer one slice with onion mixture and cheeses. Top with remaining bread. Spread outside of sandwich with remaining butter., Toast sandwich in a small skillet over medium heat for 2-4 minutes on each side or until cheese is melted.

Steps:

• Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh). When the chiles are totally charred, throw them into a plastic bag. Seal and allow them to steam and cool.
• Next, pour the white vinegar over the sliced red onion and let them sit awhile. This'll take away a little of the crazy onion flavor and leave them with a nice sweetness.
• Finally, make the special sauce: equal amounts of mayonnaise and Dijon. It's the simple things in life!
• When you're ready to make the sandwiches, scrape the blackened skin off the chiles. Scrape out the seeds, too, so you'll wind up with big pieces of roasted green chiles.
• For each sandwich, generously spread 2 pieces of rye bread with the special sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar... a nice layer of roasted green chiles... a few red onion slices... and one more slice of provolone just to hold it all together.
• Top with the other slice of bread and spread the outsides with a good amount of butter.
• Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread!

Steps:

• Heat a frying pan over medium-low heat.
• Butter slices of bread.
• Spread the opposite side of one slice of bread with the ketchup and mustard. Sprinkle with the onions. Then layer on the Muenster cheese, cheddar cheese, ham, and American cheese.
• Lay the half-assembled sandwich into the pan, and then top with the second slice of of buttered bread.
• Brown both sides of the sandwich, until cheese has melted.