Grilled Gouda Sandwiches Food

GRILLED GOUDA SANDWICHES

Steps:

• Assemble the sandwiches: Preheat oven to 400 degrees F. Combine the butter and peppers in a small bowl and set aside. Rub one side of each slice of bread with garlic and place 4 slices, garlic-rubbed side down, on a clean work surface. Spread the top of each of the 4 slices with 1 teaspoon of the mustard and 2 ounces of the Gouda. Place the remaining slices of bread, garlic-rubbed side up, on sandwich bottoms and set aside.
• Grill the sandwiches: Heat a large ovenproof skillet over medium-high heat. Using a pastry brush, coat one side of the sandwiches with the butter mixture. Place the sandwiches, buttered side down, in the hot skillet and cook until golden -- about 2 minutes. Brush the tops of the sandwiches with the remaining butter mixture, turn the sandwiches over, and cook for 2 more minutes. Place the skillet in the oven and bake until the cheese is completely melted -- about 5 minutes. Serve immediately.

GRILLED HAM AND GOUDA SANDWICH WITH LEFTOVER EASTER VEGGIES

Steps:

• Place a large skillet or griddle pan over low heat. Lay out the slices of bread on a work surface and spread a thin layer of mayonnaise over each one. Flip each slice over and spread a thin layer of red pepper jelly over each one. Build the sandwiches by dividing the ham and Gouda among four of the slices and closing them so that the mayonnaise is on the outside.
• Place the sandwiches in the skillet and cook, turning once, until golden brown and heated through.
• While the sandwiches are toasting, in a large bowl whisk together the lemon juice, preserves, dill, olive oil and some salt and pepper. Toss the green vegetables with the dressing and reserve. Cut the sandwiches on a bias and serve warm along with the vegetable salad.

GRILLED HAM AND GOUDA SANDWICH W/CARAMELIZED ONIONS

Steps:

• Heat oil in large nonstick skillet over medium heat.
• Add onion; sauté 5 minutes.
• Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer.
• Season with salt and pepper.
• Cool slightly.
• Butter 2 bread slices.
• Place bread, buttered side down, on platter.
• Divide onion, ham, Gouda cheese, and frisée between bread slices.
• Top each with another bread slice; butter top slices.
• Heat another large nonstick skillet over medium heat.
• Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side.
• Cut sandwiches in half diagonally and serve immediately.

GRILLED GOUDA, SALAMI, AND ARTICHOKE SANDWICHES

Steps:

• In a small bowl, combine the Gouda, salami, and artichoke hearts. Divide the mixture between 2 slices of bread, spreading evenly to cover bread. Top with remaining bread slices and gently press together to seal in filling.
• In skillet, melt 1 T. butter over medium heat. Cook sandwiches for 1 minute or until golden. Remove and add 1 T. butter.
• Flip sandwiches and cook for 1 minute more, or until golden, pressing with spaulta slightly.
• Remove sandwiches and cut each into 4 sticks.

GRILLED ROAST BEEF AND SMOKED GOUDA CHEESE SANDWICH

Steps:

• Heat a sandwich grill or pan on medium -low heat while preparing the sandwiches.
• Take 8 pieces of bread and spread 1Tbs. of mayonnaise on each slice.
• Add roast beef and smoked gouda cheese to 4 slices of bread with mayonnaise. Top with the other 4 slices of bread with mayonnaise.
• Add butter to pan or top the sandwich with spreadable butter and grill til lightly browned. Repeat til you have 4 sandwiches grilled.
• Serve with pickles and your favorite chips, if desired.

TOASTED HAM AND GOUDA SANDWICHES

Steps:

• Arrange the bread slices on a cutting board or counter top. Spread all slices with mustard-mayo sauce. Sprinkle 4 of the slices with the fresh chives; add ham, tomato and cheese.
• Cover these four slices with the remaining bread slices, putting the sauce side down.
• Using one of the tablespoons of butter, spread it over the tops of the sandwiches.
• Heat a large skillet over low heat and melt the remaining two tablespoons of butter. Place the sandwiches, butter side up, into the skillet and cook for 3 to 4 minutes or until toasted.
• Turn the sandwiches over. Cook until toasted and the cheese is melted.

GRILLED PUMPERNICKEL AND GOUDA SANDWICH

Steps:

• To make the mustard: combine the whole grain mustard and Dijon mustard in a bowl; stir in the parsley, tarragon, and garlic; add a few drops of vinegar to taste and set aside.
• To make the sandwiches: place 4 slices of bread on a work surface; add a layer of cheese, then top with a second piece of bread; press together and lightly spread or brush the outsides with butter.
• Heat a heavy nonstick skillet over med-high heat and add sandwiches; weight with a second fry pan and decrease heat to med-low.
• Cook until the first side is crisp and golden; turn and cook the second side until the cheese is melted.
• Serve immediately with the Parsley-Tarragon mustard on the side, to dab on as desired.

GRILLED GOUDA CHEESE SANDWICHES WITH SMOKED HAM AND PUMPERNICKEL

Steps:

• Prepare sandwiches as you would for regular grilled cheese sandwiches and enjoy!