Grilled Blue Cheese Sandwiches Food

THE GODFATHER OF GRILLED CHEESE SANDWICHES

Steps:

• Combine the cream cheese w/the blue cheese & mix well to a smooth consistency.
• Add crisped bacon pieces & diced tomato to the cheese mixture & mix just well enough to achieve a good distribution.
• Put 8 slices sandwich bread on your cutting board or counter. Using a pastry brush, brush approx 1/2 tbsp of the Italian salad dressing on ea slice of bread.
• Turn over 4 slices of the bread & spread 3 oz of the cheese mixture on those 4 slices (You should have 12 oz of cheese mixture for this).
• Top ea of those slices w/the other 4 slices so all the exposed bread surfaces are the ones spread w/the Italian salad dressing.
• Grill your sandwiches & enjoy!

GRILLED BLUE CHEESE AND APPLE SANDWICHES

Steps:

• Lightly butter one side of each slice of bread.
• Melt 2 teaspoons of the remaining butter in a 10-inch nonstick skillet over medium-low heat. Place 2 slices of bread, buttered side down, in the skillet, top each slice with about 1/4 cup of blue cheese and several slices of apple, and place another slice of bread on top, buttered side up. Cook until the sandwiches are golden brown on the bottom, then carefully flip the sandwiches over and brown the other side. Transfer the sandwiches to a serving platter. Repeat the process with the remaining ingredients. Slice the sandwiches in half on the diagonal and serve.

GRILLED BLUE CHEESE SANDWICHES

Steps:

• In a large skillet, saute mushrooms and onion in 3 tablespoons mayonnaise for 5 minutes or until mushrooms are tender; cool. In a large bowl, combine the cheeses, mustard, Worcestershire sauce, salt, cayenne, mushroom mixture and remaining mayonnaise. Spread 1/3 cup on six slices of bread , In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides and cheese is melted, adding butter if necessary.

GRILLED BEEF & BLUE CHEESE SANDWICHES

Steps:

• In a small bowl, mix cream cheese and blue cheese until blended. Spread over bread slices. Layer 4 of the slices with roast beef and onion; top with remaining bread slices., Brush outsides of sandwiches with oil. In a large skillet, toast sandwiches over medium heat 4-5 minutes on each side or until golden brown.

BLUE CHEESESTEAK SANDWICHES

Steps:

• In 10-inch nonstick skillet, heat 2 tablespoons of the oil over medium heat. Add onions; cook, stirring occasionally, 10 to 12 minutes or until deep golden brown. Add vinegar, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; cook 1 minute longer or until liquid has evaporated. Remove from heat; set aside.
• In small bowl, mix cheese, mayonnaise and remaining 1/4 teaspoon pepper. Set aside.
• Heat gas or charcoal grill. Sprinkle steak with remaining 1/2 teaspoon of the salt and remaining 1/2 teaspoon of the pepper. Place steak on grill over medium-high heat. Cover grill; cook for 8- 10 minutes turning once for medium rare or until of desired doneness. Transfer steak to cutting board; let rest 10 minutes.
• Lightly brush cut sides of rolls with remaining 2 tablespoons of the oil. Place rolls, cut side down, on grill rack. Cook 1 to 2 minutes or until golden.
• Thinly slice steak across grain on the diagonal. Divide steak among bottom halves of rolls; top each with one-fourth of the onions. Spread cut sides of baguette tops with cheese mixture; place on top of onions. Serve immediately.

GRILLED BLUE CHEESE SANDWICHES WITH WALNUTS AND WATERCRESS

Steps:

• Divide cheese and walnuts equally among 8 bread squares. Top each with 2 watercress sprigs. Sprinkle with pepper and top with remaining bread squares, making 8 sandwiches total. Press together gently to adhere. (Can be made 4 hours ahead. Cover and chill.)
• Melt 3 tablespoons butter in large nonstick griddle or skillet over medium heat. Cook 4 sandwiches on griddle until golden brown and cheese melts, about 3 minutes per side. Transfer to cutting board. Repeat with remaining 3 tablespoons butter and 4 sandwiches.
• Cut sandwiches diagonally in half. Transfer to plates and serve.

GRILLED BEEF SANDWICH WITH CARAMELIZED ONIONS AND BLUE CHEESE HO

Steps:

• In a small bowl, mix together the sour cream, mustard, horseradish, salt and pepper.
• Stir in blue cheese. Set aside.
• Meanwhile, heat a medium skillet over medium high heat.
• Add the oil, then the onions.
• Season lightly with salt and pepper.
• Saute until very tender and golden, stirring often.
• To make the sandwiches, split the rolls in half.
• Place beef slices on bottom half.
• Top with some onions, then some sauce.
• Top with the other half of the roll.
• Wrap in paper towels and heat in microwave 45 seconds or until meat is warm.
• If desired, remove the top roll and garnish with greens and/or additional blue cheese. Serve immediately.
• Note: If using freshly grilled steak, omit microwave heating and just heat the rolls.

TOASTED BLUE CHEESE AND CARAMELIZED ONION SANDWICHES

Steps:

• Heat oil in heavy large skillet over medium heat. Add onions; cook until just beginning to color, stirring often, about 20 minutes. Add sugar and cook until onions are deep golden brown and very soft, stirring occasionally, about 25 minutes. Remove from heat. Mix in vinegar and raisins. Season caramelized onions to taste with salt and pepper. Cool. (Can be made 3 days ahead. Cover and refrigerate.)
• Arrange 4 bread slices on work surface. Top with cheese, dividing equally. Top each with 1/4 cup caramelized onions. Top with remaining bread slices to form 4 sandwiches. Spread half of butter over tops of sandwiches. Heat heavy large skillet over medium heat. Add sandwiches, buttered side down. Spread remaining butter over tops of bread. Partially cover and cook until bottoms are brown, about 3 minutes. Turn sandwiches over. Cook until second sides brown, about 3 minutes. Transfer to cutting board. Cut each sandwich into 6 wedges.