DON QUIXOTE GRILLED CHEESE
Steps:
- For the vegetables: Add 3 tablespoons olive oil to a saute pan. Smash the garlic with the palm of your hand on a cutting board and add it to the pan. (Adding the garlic to the olive oil provides great flavor.) Add the mushrooms and 3 pinches each salt and pepper. Saute for 1 minute. Keep in mind that the mushrooms will continue to cook in the sandwich on the flattop. No one likes mushy mushrooms. Remove the garlic if desired. Add the remaining 3 tablespoons olive oil to the pan. Add the onions and 3 pinches each salt and pepper and saute for 1 minute.
- For the Don Quixote grilled cheese: Preheat a flattop to 350 degrees F.
- Spread the Olive Tapenade on one slice of bread. Add 2 ounces of the fontina to each slice of bread. Add a quarter each of the mushrooms and onions. Add a large pinch of red peppers and close the sandwich. Ladle some clarified butter onto the flattop and add the sandwich. Cook, flipping halfway through, until the bread is crisp and golden and the cheese is melted. Cut the Don Quixote; now it's ready to eat!
- Add the olives, capers, parsley, olive oil and lemon juice to a blender. Blend until smooth. Add a little more lemon juice or olive oil if desired.
MOZZARELLA STICK GRILLED CHEESE
Steps:
- Bake the mozzarella sticks according to the package instructions.
- Meanwhile, start the grilled cheese. Heat a griddle or large skillet over medium-low heat. Butter 1 side of each slice of bread and arrange the slices buttered-side down on the griddle. Top each slice of bread with 3 slices of cheese and cover with a lid to help the cheese melt. Cook until the bottom of the bread is toasted and golden brown and the cheese is melted, 4 to 5 minutes.
- Top 2 of the bread slices with 3 baked mozzarella sticks each. Top with the remaining bread slices to form 2 sandwiches. Slice and serve.
THE ULTIMATE GRILLED CHEESE
These gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they're really fast to whip up, too. Here's how to make grilled cheese the right way. -Kathy Norris, Streator, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread 5 slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread. , Butter the outsides of sandwiches. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted.
Nutrition Facts : Calories 646 calories, Fat 50g fat (18g saturated fat), Cholesterol 84mg cholesterol, Sodium 885mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
GRILLED CHEESE RECIPE BY TASTY
The secret to a perfect grilled cheese recipe? Mayonnaise! (No, really, it makes the outside crispier and tangier.) Spread butter on one side of each bread slice and mayo on the other. Sandwich the cheddar slices between the buttered sides, leaving the mayo sides on the outside. Fry for a few minutes until golden, dip into a bowl of tomato soup, and resolve to never make a grilled cheese without mayo ever again!
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 4
Steps:
- On a cutting board, butter each piece of bread with butter on one side.
- Flip the bread over and spread each piece of bread with mayonnaise.
- Place the cheese on the buttered side of one piece of bread. Top it with the second piece of bread, mayonnaise side out.
- Heat a nonstick pan over medium low heat.
- Place the sandwich on the pan, mayonnaise side down.
- Cook for 3-4 minutes, until golden brown.
- Using a spatula, flip the sandwich over and continue cooking until golden brown, about 2-3 minutes.
- Enjoy!
Nutrition Facts : Calories 1895 calories, Carbohydrate 312 grams, Fat 41 grams, Fiber 13 grams, Protein 70 grams, Sugar 27 grams
MUSHROOM GRUYERE GRILLED CHEESE
Steps:
- For the truffle spread: Thoroughly combine the robiola, lemon zest, rosemary, truffle oil and some salt and pepper in a bowl. Reserve at room temperature.
- For the mushrooms: Heat 1 tablespoon of the olive oil in a large, heavy skillet over medium-high heat until it shimmers. Add just enough of the mushrooms to loosely cover the bottom of the skillet (you should be able to see the pan between the mushrooms). Season the mushrooms with salt and pepper. Cook for about 2 minutes, then gently turn the mushrooms over as they brown and soften.
- Add a little chopped shallot and garlic, some butter and some rosemary and thyme to the pan. Continue cooking until the mushrooms are tender, about 2 minutes more; transfer to a paper towel.
- Wipe out the skillet and repeat the process, cooking the mushrooms in small batches. Reserve at room temperature.
- For the grilled cheese: Preheat a griddle over moderately low heat to 350 degrees F.
- Brush one side of each bread slice with softened butter. Spread the opposite side with truffle spread (1/4 cup per slice). Top each with a slice of fontina and a slice of Gruyere Spoon 1/2 cup of the mushrooms onto each slice. Sprinkle with the herbs and season with salt. Close the sandwiches.
- Set the sandwiches on the hot griddle and press with a large baking sheet weighted down with cans. Cook until toasted, 3 minutes per side.
- Cut the sandwiches in half diagonally and serve hot.
THE BEST EVER GRILLED CHEESE SANDWICH
Spreading a mixture of mayo and butter on the bread creates a delightfully crispy crust with the well-loved, wonderful flavor of butter one expects on a grilled cheese sandwich.-Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 659 calories, Fat 49g fat (27g saturated fat), Cholesterol 122mg cholesterol, Sodium 1017mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
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