Grilled Cheese Wpb And Pickles Food

GLORIOUS GRILL CHEESE AND PICKLES! HOW GOOD IS THAT? LONGMEADOW

Steps:

• Heat a skillet over medium heat.
• Spread butter on 1 side of all 8 slices of bread. Spread Dijon mustard on the opposite side of 4 slices of bread.
• Top the mustard coated bread slices with a folded slice of Emmentaler.
• Top cheese with slices of pickle and set tops in place with the buttered side facing up.
• Place the sandwiches in hot skillet and cook 3 to 4 minutes on each side, toasting and crisping the bread.
• Cut the sandwiches corner to corner and serve.

GRILLED CHEESE, PICKLE AND VIDALIA ONION SANDWICH

Steps:

• Heat 1 T butter in skillet over medium heat.
• Spread 1 T butter on 1 slice of wheat bread and another T butter on the other slice of wheat bread.
• Place 1 slice, buttered side down, in skillet.
• Place 1 or 2 slices of the cheese on top of this bread slice.
• Place pickle slice or slices on top of cheese.
• Place onion slices on top of pickles.
• Put other slice of bread, butter side up, on top.
• Fry in pan until both slices are golden brown, about 5-7 minutes.

BEST GRILLED CHEESE EVER

Steps:

• Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh). When the chiles are totally charred, throw them into a plastic bag. Seal and allow them to steam and cool.
• Next, pour the white vinegar over the sliced red onion and let them sit awhile. This'll take away a little of the crazy onion flavor and leave them with a nice sweetness.
• Finally, make the special sauce: equal amounts of mayonnaise and Dijon. It's the simple things in life!
• When you're ready to make the sandwiches, scrape the blackened skin off the chiles. Scrape out the seeds, too, so you'll wind up with big pieces of roasted green chiles.
• For each sandwich, generously spread 2 pieces of rye bread with the special sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar... a nice layer of roasted green chiles... a few red onion slices... and one more slice of provolone just to hold it all together.
• Top with the other slice of bread and spread the outsides with a good amount of butter.
• Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread!

GRILLED CHEESE, PICKLE AND TOMATO SANDWICHES

Steps:

• Spread butter on one side each of 2 slices of bread.
• Place 1 piece of American cheese on a non-buttered side of bread.
• Place tomato slices on top of the cheese.
• Lay thin slices of dill pickle on top of tomato slices.
• Put other slice of bread, butter side up, on top.
• Fry in a pan until both sides are nicely browned.

MINI PUMPERNICKEL GRILLED-CHEESE AND PICKLE SANDWICHES

Steps:

• On each of 12 slices of bread, arrange a layer of gouda slices, cover with a layer of pickle slices, and top with a slice of ham.
• Top ham with another slice or two of cheese and cover with a piece of bread.
• Divide butter between two large frying pans and heat over medium heat until butter melts and foam subsides.
• Divide sandwiches between pans and cook, turning once, until cheese is melted and each side is crisp, about 3 minutes per side.
• Cut sandwiches in half diagonally and serve immediately.

PICKLED PINEAPPLE & SRIRACHA GRILLED CHEESE

Steps:

• Bring all the pineapple pickle ingredients to the boil with 100ml water. Add the pineapple chunks and toss in the pickle. Allow to cool, then transfer to a bowl, cover with cling film and leave in the fridge to marinate for at least 30 mins.
• Spread the sourdough slices with mayonnaise on one side. Put half the butter and the rapeseed oil in a frying pan over a medium heat. When the butter has melted, put one slice of bread in the pan, mayo-side down, and top with a slice of cheddar, some spring onion and pickled pineapple, and more cheese and sriracha, to taste. Top with the other piece of bread, mayo-side up.
• Cook for about 3 mins or until crispy and golden underneath, then turn the sandwich over and add the rest of the butter. Cook until crisp and golden on that side, and the cheddar is melting. Slice in half and serve immediately.

GRILLED HAM, CHEESE AND PICKLE SANDWICHES

Steps:

• Smear both sides of bread slices with mayonnaise. Combine cheeses in a bowl. Sprinkle 4 slices bread with half of cheese mixture, dividing equally. Top each with 3-4 pickles. Divide prosciutto among sandwiches; top with remaining cheese. Cover with remaining bread.
• Melt 2 tablespoons butter in each of 2 large heavy skillets over medium-low heat. Add 2 sandwiches to each skillet and cook until bread is golden, 9-10 minutes. Add 1 tablespoons butter to each skillet, flip sandwiches, and cook until bread is golden and cheese is melted, 9-10 minutes longer.

GRILLED CHEESE W/PB AND PICKLES

Steps:

• Spread the peanut butter on one slice of your white bread.
• Then take the pickle slices and lay them on the peanut butter, pressing down slightly.
• Now lay your sliced cheese on the pickles and top with the other slice of white bread.
• Heat up your skillet with a teaspoon or two of butter and procede to grill sandwich, preferably with cheese side down first till brown.
• Pick up sandwich with spatula and put down the other two tsp of butter and flip the sandwich over to brown other side.
• Continue till the cheese is melty, which should'nt be long.