Grilled Cheese And Bread Skewers Recipes

Steps:

• Place a grilling rack over the barbecue, about 4 to 6 inches from the heat.
• Put the 2 tablespoons of oil from the sun dried tomatoes in a large bowl.
• Pat the tomato halves dry with a paper towel and cut into quarters, set aside.
• Stir the olive oil, garlic and salt into the tomato oil.
• Toss the bread cubes into the oil mixture until they are well-coated.
• Thread bread, cheese and tomato quarters, alternately on skewers.
• Grill over coals for about 5 minutes or just until the cheese begins to melt and the bread is toasted.
• Serve immediately.

Steps:

• Preheat a grill pan over medium-high heat.
• Divide and skewer the meatballs, vegetables and bread evenly on 8 large skewers. Brush each of the skewers all over with the dressing.
• Grill the skewers on all sides until there are grill marks on all the ingredients and the meatballs are heated through, 8 to 10 minutes.
• Remove the skewers to a platter and sprinkle over the Parmesan cheese and parsley. Pour the warm marinara into a bowl and serve on the side.

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:

• Preheat the oven to 400°F (200°C), and double line a large baking sheet with aluminum foil fitted with a wired rack; set aside.
• In a small mixing bowl add maple syrup and brown sugar, then mix until combined with no lumps.
• Place bacon strips evenly on the wired rack and generously brush maple syrup mixture over the top of the bacon and bake for 12 to 15 minutes. Remove from the oven, flip each strip and brush on the remaining mixture. Return to the oven and continue to cook for another 8-10 minutes or until it reaches your desired level of crispiness, then garnish with coarse black pepper.
• Heat a skillet over medium heat. Butter one side of each slice of bread. Place the buttered side down on the skillet, add 2 slices of cheddar cheese then top with the remaining slice of bread, buttered side out.
• Cook until bread is toasted and golden and cheese starts to melt, about 2 minutes. Flip, and cook until cheese melty and bread toasted and golden. Remove from heat, and set aside for 5 mins.
• Cut each grilled cheese sandwich into even 1.5x1.5-inch squares, set aside.
• Assemble each skewer starting with a grilled cheese square, then bacon strip, alternating until the end by spiralling the bacon strip in-between each square until finished. Serve and enjoy!

Steps:

• 1. Cut each slice of bread into 1 inch squares. Cut each slice of cheese into 1 inch squares. Make small sandwiches with 1 square of bread and 1 square of each type of cheese. Top with second square of bread. Put sandwiches on the end of short wooden skewers. Brush 4 sides of sandwiches with melted butter. Heat nonstick grill pan over medium high heat. Grill sandwich kabobs 30 seconds on each of 4 sides or until golden and cheese is slightly melted. makes 12 servings.