Grilled Monterey Jack Cheese On Rye With Green Olive Mustard Food

MY HUSBAND'S FAVORITE GRILLED CHEESE & GREEN OLIVE SANDWICH

Steps:

• Heat a small non-stick pan over medium heat.
• Add olive oil and olives, and saute just until lightly browned.
• Remove olives, temporarily, to your serving plate.
• Add a bit more olive oil to pan, if needed.
• Place one slice bread in pan, cover with olives, then with cheese slices, and lastly the other slice of bread.
• Cook over medium heat until the bread is browned and crispy, pressing down with spatula.
• Turn and brown on other side, until crispy brown and the cheese is all melty and just starting to ooze out onto the pan.

GRILLED MONTEREY JACK AND CORN QUESADILLAS

Steps:

• Stir together cheese, corn, mayonnaise, scallions, cilantro, and chiles in a small bowl. Lightly brush 1 tortilla with some of oil. Turn tortilla over and spread 1/2 cup filling over half, then fold other half over to form a half-moon. Assemble 3 more quesadillas in same manner.
• Heat lightly oiled grill pan over moderate heat until hot, then cook quesadillas, 2 at a time, turning over once, until cheese is melted, about 4 minutes total per batch. Transfer to a cutting board and cut in half.

GRILLED CHEESE & PEPPER SANDWICHES

Steps:

• In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

GOURMET GRILLED CHEESE ON RYE

Steps:

• Heat grapeseed oil in a large skillet over medium heat; saute onion until softened and slightly browned, 5 to 10 minutes. Transfer onion to a small bowl, reserving the oil in the skillet.
• Lightly brush each bread slice with grapeseed oil from the skillet and season with salt and pepper. Arrange half the bread slices, oil-side down, in the skillet. Top each bread slice with 1 slice Gouda cheese, 1 slice provolone cheese, artichoke hearts, and onion; top with remaining bread slices, oil-side up.
• Cook sandwiches until bread is browned and crispy and cheeses are melted, about 4 minutes per side. Slice each sandwich in half to serve.

GRILLED MONTEREY CHICKEN

Steps:

• Cook bacon according to package directions; drain. Meanwhile, flatten chicken to 1/4-in. thickness. In a large resealable plastic bag, combine the oil, vinegar, soy sauce, garlic, salt, oregano and pepper; add chicken. Seal bag and turn to coat; refrigerate for at least 30 minutes. , Drain and discard marinade. Grill chicken, uncovered, over medium heat for 4-6 minutes on each side or until meat is no longer pink. , Move chicken to edges of grill. Top each with two bacon pieces and one slice of onion, tomato, avocado and cheese. Cover and grill 4-6 minutes longer or until cheese is melted.

MONTEREY CHEESE AND CHICKEN TORTILLAS

Steps:

• Cube or grate the cheese.
• Saute onion and garlice in butter for 5 minutes.
• Add tomatoes and spices. Bring to boil and simmer uncovered 20 minutes.
• Blend liquid from mushrooms with flour. Stir into tomato mixture.
• Add mushrooms, olives and chicken. Cook stirring until thick.
• Divide chicken mixture between the 8 tortillas and sprinkle the 1 cup of cheese between them.
• Roll and place in dish seam side down and top with the remaining cheese.
• Place under broiler until cheese melts.
• Serve.

GRILLED MONTEREY JACK CHEESE ON RYE WITH GREEN OLIVE MUSTARD

Steps:

• In a small bowl, mix the tapenade and mustard together.
• Lay out the bread; spread 4 slices on one side with the tapenade mustard to taste.
• Top with the cheese and the second piece of bread, then press together well.
• Lightly brush the outside of each sandwich with olive oil.
• Brown in a panini press or heavy nonstick skillet, weighted down to press the sandwiches as they brown.
• Cook over medium-high heat until lightly crisped on the outside and the cheese is melting within.
• Serve hot and sizzling.