HERBED GOAT CHEESE SANDWICHES
Provided by Ina Garten Bio & Top Recipes
Categories appetizer
Time 15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- To make the spread: Place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick.
- To make the sandwiches: spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread and press slightly. Cut the sandwiches into halves, thirds, or triangles.
Nutrition Facts : Calories 269 calorie, Fat 13 grams, SaturatedFat 8 grams, Cholesterol 33 milligrams, Sodium 636 milligrams, Carbohydrate 23 grams, Fiber 2.5 grams, Protein 14 grams, Sugar 7 grams
GRILLED CHEESE AND PEPPERONI SANDWICH
Who doesn't love a good grilled cheese sandwich recipe? This super decadent version comes fully loaded with pepperoni and five types of cheese!-Josh Rink, Taste of Home Food Stylist
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in a large cast-iron skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, combine cheddar, Monterey Jack and Gruyere. In another bowl, mix together remaining 3 tablespoons butter, mayonnaise, Manchego cheese and onion powder., To assemble sandwiches, top toasted side of 4 bread slices with pepperoni; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread the butter-mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.
Nutrition Facts : Calories 719 calories, Fat 55g fat (29g saturated fat), Cholesterol 134mg cholesterol, Sodium 1207mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 27g protein.
GRILLED PORK AND FONTINA SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 11
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.
HERBED GRILLED CHEESE AND PORK SANDWICHES
A perfect grilled cheese with our favorite pork tenderloin added. This tasty sandwich will be sure to leave your mouth watering for more.
Provided by Smithfield®
Categories Smithfield®
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Roast pork according to package directions (takes approximately 30 minutes). Slice meat very thin.
- Heat panini sandwich press, waffle iron, or skillet, depending on how you will cook your sandwiches.
- In a small bowl, stir together mayonnaise, capers and lemon pepper.
- Lightly brush one side of each slice of bread with olive oil. Spread the opposite side of four slices of bread with the mayonnaise mixture.
- For each sandwich, layer arugula leaves, sliced pork and Havarti on top of mayonnaise mixture. Top with another slice of bread without mayo. (Olive oil should be facing OUT.)
- Place each sandwich in hot sandwich press or skillet. Cook until bread is toasted and cheese is melted, flipping if necessary. Cut in half and serve immediately.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 30.9 g, Cholesterol 104 mg, Fat 32.9 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 10.6 g, Sodium 1187.1 mg, Sugar 2.5 g
HERBED GOAT CHEESE AND ROASTED-VEGETABLE SANDWICHES
Categories Sandwich Herb Vegetable Roast Picnic Vegetarian Lunch Goat Cheese Spinach Summer Healthy Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F. Spray 2 large baking sheets with nonstick spray. Arrange zucchini, bell pepper, and eggplant on prepared baking sheets. Drizzle with 1 tablespoon oil. Sprinkle with salt and pepper. Roast 15 minutes. Turn vegetables over. Roast until tender and brown in spots, about 10 minutes longer for zucchini and 25 minutes longer for bell pepper and eggplant.
- Whisk 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, vinegar, and remaining 1 tablespoon oil in large bowl to blend. Add roasted vegetables and toss to coat.
- Mix cheese, 1 1/2 teaspoons oregano, 1 1/2 teaspoons thyme, and lemon peel in medium bowl. Place all bread slices on work surface. Spread each with cheese mixture. Top 4 bread slices with roasted vegetables, then spinach leaves. Cover with remaining bread slices, cheese side down. Cut each sandwich in half.
GRILLED CHEESE SANDWICHES
The technique I use to prepare these sandwiches insures that they will be crispy and golden brown on the outside and creamy on the inside.
Provided by GREG IN SAN DIEGO
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine cheeses in a bowl.
- Brush top side of each bread slice with melted butter. Flip 4 slices over, sprinkle with cheese and compact lightly with hand. Cover with remaining bread slices, buttered side up.
- Heat large nonstick skillet or griddle over medium-low heat for 1 minute.
- Place 2 sandwiches in pan on the griddle. Weight them down with a round cake pan, pressing lightly. Leave cake pan on top and cook until first side is golden brown, about 3 to 5 minutes. Flip sandwiches, press again with cake pan and cook until golden brown, about 2 minutes.
- Repeat with remaining sandwiches.
- Variations: Add one very thin slice of red onion, rings separated, while filling sandwiches. Or, add slices of very thinly sliced salami.
Nutrition Facts : Calories 475.9, Fat 32.9, SaturatedFat 20.2, Cholesterol 91.8, Sodium 786.4, Carbohydrate 26, Fiber 1.2, Sugar 2.5, Protein 19.1
HERBED GRILLED CHEESE AND PORK SANDWICHES
A perfect grilled cheese with our favorite pork tenderloin added. This tasty sandwich will be sure to leave your mouth watering for more.
Provided by Smithfield®
Categories Smithfield®
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Roast pork according to package directions (takes approximately 30 minutes). Slice meat very thin.
- Heat panini sandwich press, waffle iron, or skillet, depending on how you will cook your sandwiches.
- In a small bowl, stir together mayonnaise, capers and lemon pepper.
- Lightly brush one side of each slice of bread with olive oil. Spread the opposite side of four slices of bread with the mayonnaise mixture.
- For each sandwich, layer arugula leaves, sliced pork and Havarti on top of mayonnaise mixture. Top with another slice of bread without mayo. (Olive oil should be facing OUT.)
- Place each sandwich in hot sandwich press or skillet. Cook until bread is toasted and cheese is melted, flipping if necessary. Cut in half and serve immediately.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 30.9 g, Cholesterol 104 mg, Fat 32.9 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 10.6 g, Sodium 1187.1 mg, Sugar 2.5 g
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