Spanish Grilled Cheese Sandwich Recipes

Steps:

• Preheat a grill pan to medium. Build sandwiches of sliced peppers, cheese and ham. Place sammies on grill and press with a foil covered brick or weighted down with a heavy skillet and cook to crust and mark bread and melt cheese, 3 to 4 minutes on each side. Cut sandwiches into 3 sections each and serve for a simple starter to any meal.

Steps:

• Combine the tomatoes, cucumber, bell pepper, garlic, olive oil, vinegar, 3/4 teaspoon salt and a few grinds of pepper in a blender. Puree on high speed until creamy, 1 to 2 minutes. Refrigerate until ready to serve.
• Divide half the cheese among 4 bread slices. Evenly top with the ham and remaining cheese and bread slices. Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add 2 of the sandwiches and cook, pressing with a heavy skillet, until golden brown on the bottom, 3 to 4 minutes. Flip the sandwiches, adding another 1 tablespoon butter to the pan. Cook, pressing with the skillet, until browned on the other side and the cheese is melted, about 3 minutes. Remove to a plate and sprinkle lightly with salt. Wipe out the skillet and repeat with the remaining 2 tablespoons butter and sandwiches.
• Season the gazpacho with salt and pepper, if necessary. Divide among small bowls. Serve with the sandwiches.

Steps:

• Line baking sheet with waxed paper. Spread butter on bread slices, dividing equally. Place 2 bread slices on prepared baking sheet, buttered side down. Top bread slices with half of sliced cheese (1 1/2 ounces each); top cheese with ham, dividing equally. Sprinkle dates over. Top with remaining cheese, then remaining 2 bread slices, buttered side up. Refrigerate 30 minutes. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and keep chilled. Peel plastic from sandwiches before continuing.
• Heat panini press and cook sandwiches according to manufacturer's instructions. (Alternatively, heat heavy large skillet over medium-high heat. Reduce heat to mediumlow. Place sandwiches in skillet. Place another large skillet atop sandwiches; place weight, such as large can of tomatoes, atop skillet. Cook sandwiches until golden brown and cheese melts, about 4 minutes per side.)

Steps:

• In a small skillet, saute peppers in oil until tender. Spread 4 bread slices with mayonnaise. Layer with peppers, salsa and cheese. Top with remaining bread. Butter outsides of sandwiches., In a small skillet over medium heat, toast sandwiches for 2-4 minutes on each side or until cheese is melted.

Steps:

• Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

Steps:

• Preheat your oven's broiler.
• Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano.
• Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes.
• Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.

Steps:

• Spread 3 tablespoons butter on 1 side of bread slices. Toast bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, mix together mayonnaise, Manchego cheese, onion powder and remaining 3 tablespoons butter. In another bowl, combine cheddar, Monterey Jack and Gruyere. , To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until bread is golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Steps:

• Line a baking sheet with waxed paper.
• Spread butter on bread slices.
• Place two slices of bread on baking sheet, buttered side down; top with half of the sliced cheese and ham, dividing evenly; sprinkle with the dates.
• Top with remaining cheese and the two remaining bread slices; buttered side up. Refrigerate for 30 minutes (or up to 8 hours covered and wrapped in plastic; peeling plastic wrap away before continuing).
• Heat panini press and cook sandwiches according to manufacturer's directions. (Instead of using a panini press you can heat a heavy skilit on medium high heat; reduce heat to medium low and place sandwiches on skillet; place another skillet on top of sandwiches; place a weight on top of skillet and cook sandwiches until golden brown and cheese melts (3-5 minutes per side).

Steps:

• Top buttered toast with green olives and sprinkle with garlic powder.
• Top with cheese.
• Grill or broil and enjoy.