Grilled Cheesy Bread Recipes

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Combine butter, tomatoes, pesto, garlic, salt, and black pepper in a food processor. Pulse until thoroughly combined and tomatoes are chopped. Scrape into a bowl and stir in 1 cup shredded provolone cheese.
• Grill bread on the preheated grill until toasted, about 1 1/2 minutes. Spread butter mixture equally onto cut sides of both halves of bread and sprinkle with remaining cheese. Grill bread, cut-side up, over indirect heat with grill covered, until toping melts, 8 to 10 minutes. Let cool slightly; cut into slices using a serrated knife. Serve warm.

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 grill to low-medium heat.
• In a small bowl, combine olive oil, garlic, red pepper flakes, basil and salt. Brush both sides of the bread with the olive oil and garlic mixture.
• Place the bread on the grill and grill both sides, until golden and crisp; about 5 minutes. Sprinkle the top with cheese and place in the broiler until bubbly and golden, if inside. If outside, cover the grill and cook until the cheese is melted and bubbly. Serve immediately.

Steps:

• In a mixing bowl, beat cream cheese and butter.
• Add cheese, onions, and garlic salt; mix well.
• Spread on both sides of each slice of bread.
• Wrap loaf in a large piece of heavy-duty foil; seal tightly.
• Grill, covered over medium coals for 8-10 minutes, turing once.
• Unwrap foil; grill 5 minutes longer.

Steps:

• Slice bread lengthwise into 2 pieces. Heat grill.
• In blender or food processor, pule butter, tomatoes, pesto, garlic, salt, & pepper until smooth. Scrape into a bowl, stir in 1 cup Provolone.
• Grill bread, cut sides down, about 1 minute, until toasted. Spread butter mixture over cut sides of bread; sprinkle with remaining cheese.
• Grill, cut sides up, over indirect heat on covered grill, 8-10 minutes, until topping is melted. Remove from grill and slice.

Steps:

• In a small bowl, beat cream cheese and butter. Add cheese, onions and garlic salt; mix well. Cut bread, leaving slices attached at the bottom; spread slices with cream cheese mixture. , Wrap loaf in a large piece of heavy-duty foil (about 28x18 in.); seal tightly. Grill, covered, over medium heat for 8-10 minutes, turning once. Carefully open foil; grill bread 5 minutes longer.