Grilled Placerville Sandwiches Food

GRILLED PIMENTO CHEESE SANDWICHES

Grilled Pimento Cheese Sandwiches image

Provided by Damaris Phillips

Time 30m

Yield 4 sandwiches

Number Of Ingredients 8

Ingredients

8 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
8 ounces sharp Cheddar, shredded
8 ounces aged Gouda, shredded
1 roasted red pepper, diced (about 1/2 cup)
Kosher salt and freshly ground black pepper
8 slices cracked wheat bread
3 tablespoons mayonnaise or softened unsalted butter

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 PORK AND FONTINA SANDWICHES

Grilled Pork and Fontina Sandwiches image

Provided by Giada De Laurentiis

Categories main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 (8-ounce) 1-inch thick, boneless pork loin chops
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence
1/2 cup mayonnaise
1/4 cup packed chopped fresh basil leaves
2 teaspoons lemon zest
1 teaspoon lemon juice
1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally
4 romaine lettuce leaves, halved lengthwise
4 ounces fontina cheese, cut into (1/4-inch thick) slices

Steps:

Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.

GRILLED CHEESE SANDWICHES FOR MANY

Grilled Cheese Sandwiches for Many image

I used to babysit a whole gaggle of kids and slow cooking sandwiches on the stove top just wasnt practical! This is a nice oven baked alternative. If you are really in a hurry, use the broiler! (For a full lunch, I would add two slices of turkey or ham to each sandwich)

Provided by Little Old Me

Categories Lunch/Snacks

Time 17m

Yield 6 Sandwiches

Number Of Ingredients 3

Ingredients

12 slices bread
12 slices cheddar cheese or 12 slices American cheese
8 tablespoons butter or 8 tablespoons margarine

Steps:

Butter each side of the bread slices with 1 t butter or margarine, and place on a baking sheet.
Place cheese on each slice of bread.
Top with remaining bread.
Bake in preheated oven for 6 to 8 minutes at 450.
Flip the sandwiches, and bake an additional 6 to 8 minutes, or until golden brown.

Nutrition Facts : Calories 494.4, Fat 35.6, SaturatedFat 21.9, Cholesterol 99.5, Sodium 738.4, Carbohydrate 26, Fiber 1.2, Sugar 2.5, Protein 17.9

GRILLED PLACERVILLE SANDWICHES

Grilled Placerville Sandwiches image

Great eat for lunch or dinner especially if you got leftover chicken from a bbq. For the best flavor grill the chicken breasts on the BBQ with nothing but a bit of garlic salt. The combination of flavors is sure to make this meal a favorite.

Provided by Leahferne

Categories Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 5

Ingredients

4 chicken breasts, grilled
1 fuji apple, sliced
12 slices cheddar cheese, from block
8 slices sourdough bread
4 tablespoons butter

Steps:

Assemble sandwiches like so to get the best results -- bread, chicken first then the apple slices and last the cheese, bread again.
Spread butter over the top slice of bread then lay the sandwich butter side down on a cold grill or frying pan. You will want the cheese side to be closest to the heat so it has a chance to thoroughly melt. Turn grill or stove on to medium heat.
Butter the other slice of bread and with a spatula flip the sandwich once one side has turned a nice golden brown color. The second flip wont take as long so take care not to burn.
Serve immediately and enjoy.

Nutrition Facts : Calories 1083.3, Fat 55.2, SaturatedFat 29.5, Cholesterol 211.5, Sodium 1371.5, Carbohydrate 79.6, Fiber 4.2, Sugar 8.4, Protein 66.4

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