Smoked Tomato Sandwiches With Goat Cheese And Basil Recipes

Steps:

• Sprinkle tomatoes with rosemary and garlic.
• Prepare charcoal or gas grill or traditional smoker for Indirect smoking on Low Heat. Use one layer charcoal for smoker and place food on top grate. For best results for this recipe, use hickory or mesquite wood chips or chunks.
• Place tomatoes on cooking grate cut side up of fully smoking grill or smoker. Smoke 30 minutes to 90 minutes over charcoal or 10 to 12 minutes over gas; remove. Chill tomatoes in refrigerator and drain.
• Meanwhile, spray bread with olive oil. Place bread oil side down on cooking grate. Grill Directly 2 to 3 minutes or until toasted; remove.
• Spread toasted side of each bread slice with mayonnaise; sprinkle with equal amounts of basil. Remove skn which ill just fall away. Cut each 1/2 tomato into 2 slices; place 2 tomato slices over basil on each bread slice. Sprinkle tomatoes with salt and pepper. Top each sandwich with 2 slices of goat cheese.

Steps:

• On four slices of bread, layer mozzarella cheese and tomatoes; sprinkle with the basil, vinegar, salt and pepper. Top with remaining bread. , In a small bowl, combine the oil, Parmesan cheese and garlic powder; brush over the outsides of each sandwich. , In a skillet over medium heat, toast sandwiches until golden brown on both sides and cheese is melted.

Steps:

• Prepare barbecue (medium heat). Cut baguette crosswise in half. Cut each half lengthwise in half to form 4 pieces total. Combine oil, garlic, and herbs in small bowl. Brush all cut sides of bread with half of oil mixture.
• Grill bread, cut sides down, until lightly toasted, about 1 minute. Remove from grill. Quickly spread cut sides of toast with goat cheese. Top with tomatoes and olives, dividing equally. Drizzle remaining oil mixture on top.
• Return open-face sandwiches to grill. Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes. Cut each sandwich diagonally in half and serve.

Steps:

• Spread both slices of bread with a light layer of mayo.
• Put slice of cheese on one piece of bread.
• Add tomato slices.
• Sprinkle with salt, pepper& Italian Seasoning.
• Cover tomato slices with other slice of cheese, then cover with other piece of bread.
• In the meantime, heat griddle or pan with butter and garlic power or minced garlic.
• Also spread butter on top of each side of bread.
• Grill until sandwich is brown on both sides and cheese is melted.

Steps:

• Preheat oven to 350°. Place the first 7 ingredients in a small heavy saucepan. Add liquid smoke, if desired. Bring to a boil; reduce heat. Simmer, uncovered, until thickened to consistency of jam, about 25 minutes. Stir in 1/4 teaspoon salt and 1/8 teaspoon pepper. Remove from heat; keep warm., Meanwhile, pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle goat cheese and chopped basil over chicken. Roll up chicken from a short side; secure with toothpicks. Sprinkle with remaining 1/4 teaspoon salt and 1/8 teaspoon pepper., In a large ovenproof skillet, heat butter and olive oil over medium heat. Add chicken; brown on all sides. Bake, uncovered, until chicken is no longer pink 12-15 minutes. Discard toothpicks. Serve with tomato jam and julienned basil.

Steps:

• Prepare barbecue (medium heat).
• Cut baguette crosswise in half.
• Cut each half lengthwise in half to form 4 pieces total.
• Combine oil, garlic, and herbs in small bowl.
• Brush all cut sides of bread with half of oil mixture.
• Grill bread, cut sides down, until lightly toasted, about 1 minute.
• Remove from grill.
• Quickly spread cut sides of toast with goat cheese.
• Top with tomatoes and olives, dividing equally.
• Drizzle remaining oil mixture on top.
• Return open-face sandwiches to grill.
• Cook until bottom sides are toasted, cheese melts, and tomatoes begin to soften, about 3 minutes.
• Cut each sandwich diagonally in half and serve.