Grilled Sourdough 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 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.

CLASSIC CLUB SANDWICH

Steps:

• Toast the bread in a toaster, or under a broiler on both sides. Cut the lettuce leaves in half crosswise and form into 8 neat stacks.
• To make a double-decker club: On a clean work surface, arrange 3 bread slices in a row. Spread 1 tablespoon mayonnaise over 1 side of each bread slice. Place a lettuce stack on top of the first bread slice, top with 2 tomato slices, and season with salt and pepper, to taste. Place 2 slices bacon over the tomatoes (broken to fit neatly if necessary) and top with 1/8 of the turkey (without letting any hang over the sides). Season the turkey with salt and pepper, to taste. Repeat with the second bread slice. Carefully place the second layered bread slice on top of the first layered bread, turkey side-up. Cover with the third bread slice, mayonnaise side-down.
• Pin the sandwich's layers together by piercing them with 4 frill picks or cocktail swords through the top bread slice, in 4 places in a diamond-like pattern, all the way to the bottom bread slice. Repeat entire process with the remaining ingredients to form 3 more sandwiches.
• Using a serrated knife cut each sandwich, diagonally, into 4 triangular pieces (each piece should be secured in the center with a pick or sword). Serve with potato chips and pickles.

GRILLED SOURDOUGH BREAD WITH GARDEN TOMATOES

Steps:

• Heat gas grill on medium or charcoal grill until coals are ash white.
• Melt butter in 1-quart saucepan until sizzling; stir in shallots and garlic.
• Cook over medium heat, stirring occasionally, until shallots are tender (1 to 2 minutes).
• Place bread slices onto grill. Grill until toasted (4 to 6 minutes).
• Turn; brush each bread slice with butter mixture.
• Sprinkle with basil; top each bread slice with 3 tomato slices.
• Sprinkle each tomato-topped bread slice with 1/2 teaspoon vinegar.
• Continue grilling until bread is lightly browned (2 to 3 minutes).

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.