Grilled Cheese And Watercress Recipes

Steps:

• Prepare a grill for medium-high heat. Grill halloumi until browned and soft, about 2 minutes per side. Let cool slightly; break into large pieces. Place in a large bowl.
• Add watercress, oil, and lemon juice to cheese and toss to combine; season with salt and pepper.

Steps:

• Combine vinegar, shallot, and mustard in medium bowl. Gradually whisk in oil. Mix in cheese. Season vinaigrette to taste with salt and pepper.
• Cook potatoes in large pot of boiling salted water until almost tender, about 16 minutes. Drain; cool completely. Cut potatoes into 1/4- to 1/2-inch-thick rounds. Brush rounds on both sides with oil; sprinkle with salt and pepper.
• Prepare barbecue (medium-high heat). Arrange watercress on platter. Grill potatoes until golden and cooked through, about 3 minutes per side.
• Mound warm potatoes atop watercress; sprinkle with green onions. Spoon vinaigrette over potatoes.

Steps:

• Brush both sides of each slice of bread with the butter and spread the mango puree on both sides of each slice of bread. Arrange the watercress over the top of one side of a slice of bread. Place the cheese on top of the watercress and top with the second slice of bread.
• Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 1 minute on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.

Steps:

• Place 4 slices of bread on a flat surface; spread ½ tablespoon mayonnaise on each slice.
• Spread 1 teaspoon dijon mustard on 2 slices atop the mayonnaise.
• Divide the chutney among the slices of bread and spread on each.
• Mound 3 ounces cheese on each of the 2 slices of bread with the mustard.
• Using your fingers, press to distribute and mold the cheese to cover the surface evenly.
• Cover the cheese with the remaining piece of bread, mayonnaise side down next to the cheese, to make 2 sandwiches.
• Pour 1 tablespoon olive oil in a big skillet, preferably cast iron; heat at medium-high until hot.
• Swirl the skillet to distribute the oil evenly.
• Place the two sandwiches in the pan, decrease heat to medium, and cover with a lid.
• Cook for several minutes until the sandwich is lightly browned.
• Using a pastry brush, coat the top slices of bread with the remaining 1 tablespoon of olive oil.
• Using a flat spatula, turn the sandwiches over and cook, covered with the lid, until the bread is toasted golden brown on both sides and the cheese is beginning to ooze out of the sandwich.
• While the sandwiches are grilling, cut the stems off the watercress and discard them.
• To serve: remove the sandwiches from the skillet and place on a serving platter; remove the top slices of bread and divide the watercress between the two sandwiches, spreading it out evenly, and replace the bread; cut the sandwiches in half; serve immediately.
• **I would probably add the watercress in step 5 instead of adding it after the sandwiches have been grilled**.