Irish Grilled Cheese Sandwiches Recipes

Steps:

• Mash 4 tablespoons softened butter with 2 tablespoons each chopped parsley, scallions and chives. Spread the mixture on 4 slices white bread; top each with sliced Irish cheddar cheese and bread-and-butter pickles. Cover with 4 more bread slices. Spread plain butter on the outside of the sandwiches and fry in a skillet until golden on both sides. Spread the remaining herb butter on the warm sandwiches. Slice into quarters, then press the cut sides in more chopped herbs.

Steps:

• Remove tender, leafy parts of kale and mustard greens from their tough stems and place in a large bowl. Cover with cold water and wash greens, allowing dirt to sink to the bottom. Transfer greens into a colander or strainer to drain thoroughly.
• Bring a large pot of generously salted water to a rolling boil over high heat. Add drained kale and mustard greens, using a spatula to make sure they are immersed. Bring back to a boil; cook until barely tender and not soft, 3 to 4 minutes. Transfer to a bowl and let cool until easily handled.
• While greens are cooling, heat 3 tablespoons butter in a pan over medium heat. Saute garlic, green onions, and salt until they soften and turn translucent, about 5 minutes. Stir in black pepper and cayenne.
• Squeeze water from cooled greens and chop. Add greens to the pan and continue to cook and stir until just heated through, 2 to 3 minutes. Taste and adjust for seasoning. Remove from heat and stir in rice vinegar.
• Heat about 2 tablespoons butter in a pan over medium-low heat. Add 2 slices French bread; place 1/4 of the Irish Cheddar cheese on top. Place about 1/2 cup of braised greens on 1 slice of bread; top with remaining bread slice, cheese side-down. Cook, flipping as needed, until surface is golden brown and crisp, cheese is melted, and greens are heated through, 2 to 3 minutes.
• Repeat with remaining bread, cheese, and greens. Remove to a cutting board, slice in half at a slight angle, and serve.

Steps:

• 1. Melt the butter in a skillet over medium-low heat.
• 2. Place the slices of bread in the skillet, allowing it to soak up all the butter. Spread the mustard on both slices, then cut the cheese into thin slices and lay it on the bread. Allow the cheese to melt, then bring the two slices together and check both sides to make sure they're crisp and golden brown and the cheese is melted.
• 3. Transfer the sandwich to a cutting board and slice it in half. Serve it with small pickles while the cheese is hot and gooey.
• 4. Pioneer Woman's note: Variations-Use pumpernickel bread or pumpernickel-rye swirl bread for a nice, deep color. Add tomato slices or thinly sliced corned beef to the sandwich.