Grilled Soudough Clubs Food

GRILLED SOURDOUGH CLUBS

Steps:

• On six slices of bread, layer cheese and turkey; sprinkle with garlic powder. Top with ham, bacon and remaining bread. , Spread butter over the top and bottom of each sandwich. Cook on an indoor grill or panini maker for 3-4 minutes or until bread is toasted and cheese is melted.

GRILLED SOUDOUGH CLUBS

Steps:

• On 6 slices of bread, layer cheese and turkey, and sprinkle with garlic powder.
• Top with ham, bacon, and remaining bread.
• Spread butter over the top and bottom of each sandwich.
• Cook on an indoor grill, or panini maker for 3-4 minutes, or until bread is toasted, and cheese is melted.

GRILLED SOURDOUGH CLUBS

Steps:

• On six slices of bread, layer cheese and turkey; sprinkle with garlic powder. Top with ham, bacon and remaining bread. Spread butter over the top and bottom of each sandwich.
• Cook on an indoor grill or panini maker for 3-4 minutes or until bread is toasted and cheese is melted.

SOURDOUGH CHICKEN SANDWICHES

Steps:

• Flatten chicken to 1/4-in. thickness. Place egg in a shallow bowl. Place egg crumbs in another shallow bowl. Dip chicken in egg, then coat with crumbs. Let stand for 5 minutes. , In a large skillet, cook chicken in butter over medium-high heat for 4 minutes on each side until a thermometer reaches 170°. , Spread bread with mayonnaise if desired. Top two slices with lettuce, cheese, tomato, bacon and chicken. Top with the remaining bread.

GRILLED HAM AND CHEESE SOURDOUGH SANDWICHES

Steps:

• On six slices of bread, layer swiss cheese and half the ham; sprinkle with garlic powder. Top with rest of ham, cheddar cheese and remaining bread. Spread butter over the top and bottom of each sandwich. Cook on an indoor grill or panini maker for 3-4 minutes or until bread is toasted and cheese is melted.

GRILLED SOURDOUGH BREAD

Steps:

• Heat a grill or grill pan over medium-high heat. Brush cut sides of bread with olive oil. Transfer to grill, cut-sides down, and grill until grill marks appear, about 1 minute per side.

MUSHROOM AND FRIED-EGG BLT CLUBS

Steps:

• In a large nonstick skillet, cook the bacon over moderate heat, turning once, until crisp, about 4 minutes per side.
• Drain on paper towels; wipe out the skillet.
• In the skillet, melt the butter in the 1 tablespoon of olive oil.
• Add the mushrooms and season with salt and pepper.
• Cover and cook over moderate heat until the mushrooms soften and release their liquid, about 7 minutes.
• Uncover and cook, stirring often, until the mushrooms are richly browned, about 8 minutes longer; transfer the mushrooms to a bowl.
• Wipe out the skillet and coat it with a thin film of olive oil.
• Crack the eggs into the skillet and fry them over easy over moderate heat, about 3 minutes on one side and about 30 seconds on the other side.
• Season the eggs with salt and pepper.
• On a work surface, spread 8 slices of the whole wheat toast with mayonnaise.
• Top 4 of these with the lettuce, tomato slices and bacon; top the other 4 with the mushrooms and fried eggs.
• Stack the sandwiches and cover with the remaining 4 slices of toast.
• Cut the sandwiches in half and serve with a pickel and maybe some chips!