Eggplant And Smoked Gouda Open Faced Grilled Sandwiches Food

SMOKED GOUDA VEGGIE MELT

Steps:

• Preheat oven to 425°. Place mushrooms, broccoli, pepper and onion in a greased 15x10x1-in. baking pan. Drizzle with oil; toss to coat. Roast 10-12 minutes or until tender., Meanwhile, place bread slices on a baking sheet. Mix mayonnaise and garlic; spread over bread., Change oven setting to broil. Spoon vegetables over bread slices; sprinkle with cheese. Broil 3-4 in. from heat 2-3 minutes or until cheese is melted.

SMOKY GOUDA & CHICKEN SANDWICHES

Steps:

• Preheat broiler. Spread 2 tablespoons mayonnaise over four slices toast; place on a foil-lined baking sheet. Arrange chicken over top; sprinkle with salt and pepper. Layer with peaches and cheese., Broil 3-4 in. from heat 2-3 minutes or until cheese is melted. Spread remaining mayonnaise over remaining toast; place over tops.

EGGPLANT AND SMOKED-GOUDA OPEN-FACED GRILLED SANDWICHES

Steps:

• Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.
• While grill is heating, stir together tomatoes, parsley, 2 tablespoons oil, vinegar, pepper, and 3/4 teaspoon salt in a medium bowl.
• With a cheese plane or vegetable peeler, shave half of cheese into thin slices (if using mozzarella, thinly slice half of it with a knife) and cover slices with plastic wrap, reserving remaining piece for another use.
• Brush bread on both sides with 1 tablespoon oil per slice.
• Trim off top and bottom of each eggplant, then cut 2 (1-inch-thick) slices lengthwise from center of each eggplant, discarding remainder. Brush cut sides with 3 tablespoons oil (total) and sprinkle with remaining 1/2 teaspoon salt.
• Lightly oil grill rack, then grill eggplant slices (covered only if using a gas grill), loosening with a metal spatula and turning occasionally to avoid overbrowning, until very tender, 8 to 10 minutes. While eggplant is grilling, grill bread, turning over once, until grill marks form, 1 to 2 minutes total, and transfer to a large platter.
• Transfer eggplant to platter, then top evenly with sliced cheese and return to grill and cook, covered for charcoal or gas, without turning, until cheese begins to melt, about 1 minute. Transfer eggplant with spatula to platter.
• Transfer grilled bread to 4 plates and spoon tomato mixture on top. Drizzle evenly with remaining tablespoon oil and top with eggplant. Season with pepper to taste.

OPEN-FACE GRILLED EGGPLANT SANDWICHES

Steps:

• Light a grill. Brush the bread on both sides with olive oil and grill over high heat until crisp on the outside but still soft inside, about 30 seconds per side. Transfer to a platter.
• Brush the eggplant slices with olive oil and season generously with salt and pepper. Grill over moderate heat until charred on the bottom, about 5 minutes. Turn and grill until tender, about 3 minutes longer.
• Top the eggplant with the tomato, mozzarella and basil. Cover the grill and cook until the cheese melts, 2 minutes. Transfer the eggplant to the bread, sprinkle with sea salt and serve.