GRILLED PIMENTO CHEESE SANDWICHES
Provided by Damaris Phillips
Time 30m
Yield 4 sandwiches
Number Of Ingredients 8
Steps:
- For the pimento cheese: Combine the cream cheese and mayonnaise in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until smooth, about 1 minute. Add the Cheddar and Gouda and mix to combine on low, about 1 minute. Stir in the roasted red peppers by hand. Taste and season with salt and pepper, but go heavy on the pepper; start with 1/2 teaspoon and go from there.
- For the sandwiches: On low heat, warm a cast-iron skillet. Put a heaping 1/2 cup of the pimento cheese between 2 slices of bread. Don't spread the mixture all the way to the crust because it will soften and spread as it heats in the skillet. Repeat with the remaining bread and cheese.
- Smear one side of each sandwich with mayonnaise, and place the sandwiches in the skillet mayonnaise-side down. Smear the top pieces of bread with mayonnaise. Cook until golden brown and the cheese has just started to melt, about 5 minutes. Flip and cook the other side until golden, another 3 minutes. Slice into halves or quarters and serve immediately.
- Reserve any remaining pimento cheese in the refrigerator for up to 3 days.
GRILLED PIMENTO CHEESE SANDWICH
Provided by Claire Robinson
Time 3h27m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Pulse the cheese, mayo, pimentos and cayenne in the food processor until just combined. Season with salt and pepper. Cover and chill for at least 3 hours.
- Spread some additional mayo on 1 side of each slice of toasted bread. Arrange 6 slices, mayo-side down, on a clean work surface. Place 2 heaping tablespoons pimento cheese evenly on the 6 slices of bread and top with the remaining 6 slices of bread, mayo-side facing up.
- In a large nonstick skillet over moderate heat, cook 3 sandwiches until the bread is golden brown and the cheese is starting to melt, about 3 minutes. Turn the sandwiches over and cook until golden brown, about 3 minutes more. Wipe the pan clean and repeat with the remaining 3 sandwiches.
- What To Toss In: If you like your pimento really spicy, you can always add some chipotle in adobe sauce to give it a smoky flavor. This can also be used as an entertaining dip. Just arrange some baby carrots and cut up some celery sticks around the cheese. People will flock to it.
GRILLED CHEESE & TOMATO SANDWICH
I started liking grilled cheese & tomato sandwiches years ago at a little restaurant near my office. I would go about three times a week to order a grilled provolone cheese & tomato sandwich. Today I wanted something different, something a little spicier, so I made up the following recipe. I thought it was delicious! Hope you try it and enjoy it!
Provided by Paulette
Categories Lunch/Snacks
Time 10m
Yield 1 sandwich
Number Of Ingredients 9
Steps:
- Spread both slices of bread with a light layer of mayo.
- Put slice of cheese on one piece of bread.
- Add tomato slices.
- Sprinkle with salt, pepper& Italian Seasoning.
- Cover tomato slices with other slice of cheese, then cover with other piece of bread.
- In the meantime, heat griddle or pan with butter and garlic power or minced garlic.
- Also spread butter on top of each side of bread.
- Grill until sandwich is brown on both sides and cheese is melted.
GRILLED PIMIENTO CHEESE AND FRIED GREEN TOMATO SANDWICH (GPC)
Categories Sandwich Cheese Tomato Fry Dinner Lunch Cheddar Mozzarella Bacon Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 23
Steps:
- For pimiento cheese:
- Mix mozzarella, cheddar, mayonnaise, cream cheese, roasted pepper, hot sauce, and garlic powder in a medium bowl; season with salt.
- For fried green tomatoes and assembly:
- Place tomatoes on a large paper towel-lined baking sheet and season with salt and pepper. Whisk eggs and hot sauce in a shallow medium bowl. Whisk flour, garlic powder, and paprika in another shallow medium bowl. Place panko in a third shallow medium bowl.
- Using paper towels, pat tomatoes dry. Working in batches, dredge in flour mixture, shaking off excess. Coat with egg mixture, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.
- Pour oil into a large deep skillet to a depth of 1" and heat over medium heat until thermometer registers 350°. Working in batches, fry tomatoes, turning halfway through, until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towel-lined baking sheet to drain.
- Meanwhile, preheat broiler. Spread cut sides of each roll with pimiento cheese. Place rolls, pimiento cheese side up, on a baking sheet and broil until cheese is melted, about 2 minutes. Build sandwiches with rolls, cooked bacon, and fried green tomatoes.
- DO AHEAD: Pimiento cheese can be made 1 week ahead. Cover and chill.
FRIED GREEN TOMATO SANDWICHES
This is one of my favorite quick-fix suppers. I'm sure a lot of people have never tried fried green tomatoes, but they're yummy.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 sandwiches.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine flour and seasonings; dip tomatoes in the mixture and set aside. In a large skillet, cook bacon over medium heat until crisp. , Remove to paper towels to drain. In the drippings, cook tomatoes for 2 minutes on each side; drain on paper towels. , Place six slices of toast on a baking sheet. Layer with three tomato slices, two bacon strips and a cheese slice. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Top with lettuce if desired. , Spread mayonnaise and mustard on remaining toast if desired; place over lettuce.
Nutrition Facts : Calories 562 calories, Fat 36g fat (15g saturated fat), Cholesterol 50mg cholesterol, Sodium 1076mg sodium, Carbohydrate 41g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.
GRILLED PIMENTO CHEESE SANDWICHES
This recipe sounds great and I cannot wait to try it! From Southern Living Magazine-- it says this recipe makes 4 c of pimento cheese and the sandwiches only use 1 1/3 c so plan accordingly!
Provided by Julia Lynn
Categories Lunch/Snacks
Time 24m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 12
Steps:
- Stir together first 6 ingredients in a large bowl until well blended; stir in cheeses.
- Head griddle or nonstick skillet over medium-high heat. Spread 1/3 c cheese mixture on each of 4 slices. Top with tomato slices and remaining 4 bread slices. Sp[read one side of sandwiches with 1tbsp butter.
- Coat hot griddle or skillet with cooking spray. Place sandwiches, buttered sides down, on griddle or in a skillet. Spread tops with remaining butter. Cook two to three minutes on each side or until golden brown. Serve immediately.
Nutrition Facts : Calories 669.1, Fat 43.3, SaturatedFat 21.9, Cholesterol 107.3, Sodium 1361, Carbohydrate 36, Fiber 2.5, Sugar 6.7, Protein 33.9
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- Place one slice of bread, butter side down, in the hot pan. Top with 1/2 of the pimento cheese. Add one fried green tomato and top with the remaining pimento cheese. Place the second slice of bread on top, with the butter facing up.
- Cook until the bottom is golden brown and flip. Continue cooking until the bottom is golden and the cheese has melted.
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- Scoop the flour onto a plate or large bowl. Pour the buttermilk into a bowl. Mix the cornmeal, bread crumbs, kosher salt, black pepper and cayenne on another plate or large bowl.
- Dip a tomato slice into the flour, tossing so both sides and all of the edges are coated. Dip in the buttermilk then dredge in the cornmeal bread crumb mixture, gently patting both sides so the coating adheres. Place on a wire rack and continue with the rest of the tomatoes.
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GRILLED PIMIENTO CHEESE AND FRIED GREEN TOMATO …
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4.5/5 (16)Estimated Reading Time 1 minServings 4
- Mix mozzarella, cheddar, mayonnaise, cream cheese, roasted pepper, hot sauce, and garlic powder in a medium bowl; season with salt.
- Place tomatoes on a large paper towel–lined baking sheet and season with salt and pepper. Whisk eggs and hot sauce in a shallow medium bowl. Whisk flour, garlic powder, and paprika in another shallow medium bowl. Place panko in a third shallow medium bowl.
- Using paper towels, pat tomatoes dry. Working in batches, dredge in flour mixture, shaking off excess. Coat with egg mixture, allowing excess to drip back into bowl. Coat with panko, pressing to adhere.
- Pour oil into a large deep skillet to a depth of 1 inch and heat over medium heat until thermometer registers 350°. Working in batches, fry tomatoes, turning halfway through, until golden brown and crisp, about 3 minutes per batch. Transfer to a paper towel–lined baking sheet to drain.
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- Butter one side of each slice of bread. Flip the bread over and spread the pimento cheese on the other side.
- Place two layers on fried green tomatoes on two slices of bread. Season with salt and pepper, if desired. For added cheesiness, spread additional pimento cheese between the tomato layers.
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From acozykitchen.com
5/5 (1)Total Time 30 minsEstimated Reading Time 4 mins
- Using a serrated knife, slice the green tomatoes to a 1/4-inch thickness. Sprinkle the tomatoes with a bit of salt and allow them to sit on a few paper towels to drain.
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- Heat a few tablespoons of oil in a pan that is set over moderately medium heat. Dip the slices of tomatoes in the flour, and then the beaten egg and then, for its last trip, to the bowl with the bread crumbs. Make sure the tomatoes are completely coated, sides of the tomatoes included! Don't be afraid to use your other hand to sprinkle the bare spots, if needed.
- Transfer the tomatoes to the hot oil and fry on each side for about 1 minute, until crispy and golden brown. Place them on a bed of paper towels to drain. Add any more oil to the pan if needed and continue with frying the remaining slices up.
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5/5 (3)Total Time 40 minsCategory SandwichesCalories 920 per serving
- For the Fried Green Tomatoes: Preheat the oven to 400 degrees F. Set out a baking sheet. Slice the green tomato into 1/4 inch rounds. Place the buttermilk on one small (cereal) bowl, the flour in a second bowl, and the breadcrumbs in a third bowl. Stir the creole seasoning into the buttermilk.
- One at a time, dunk the green tomato slices into the flour. Then dunk them in the buttermilk. And finally, dunk them in the bread crumbs. Lay the tomato slices on the baking sheet. Brush the tops generously with oil. Bake for 20 minutes, flipping once in the middle.
- For the Pimento Grilled Cheese: Once the "fried" green tomatoes are out of the oven, set a large skillet on the stovetop. Preheat on medium-low.
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- Cook the bacon in a large cast iron skillet over medium heat until crispy, flipping when needed to cook the other side. Transfer the cooked bacon to a paper towel-lined plate and blot off the excess grease.
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