Manchego And Mushroom Grilled Cheese Food

SQUASH, MANCHEGO AND BALSAMIC-ONION GRILLED CHEESE

Steps:

• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Melt 2 tablespoons butter. Toss the squash with the melted butter, maple syrup, chili powder, and salt and pepper to taste on the prepared baking sheet. Roast until golden and soft, about 20 minutes. Set aside and let cool.
• Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-low heat. Add the onion and toss to coat. Cook, without stirring, until the onion begins to develop a deep brown color, 10 to 15 minutes. Stir and add the balsamic vinegar, sugar, and salt and pepper to taste. Cook, stirring, until the onion mixture thickens and develops an intense sweetness, about 15 more minutes.
• Sandwich build! Butter 1 slice of bread. On the unbuttered side, add the ingredients in this order from the ground up: manchego, squash, caramelized onion, sliced almonds and more manchego. Close with another buttered bread slice, buttered side up. Repeat with the remaining ingredients to make 3 more sandwiches.
• Heat a heavy griddle or flat pan over medium heat. Melt the remaining 2 tablespoons butter in the pan. Lightly cook each sandwich, in batches if necessary, until the cheese starts to melt, 3 to 4 minutes per side. Low and slow is the key here so you don't kill your bread before the delicious innards get gooey.

SPANISH GRILLED CHEESE SANDWICHES WITH MANCHEGO AND JAMóN SERRANO

Steps:

• Line baking sheet with waxed paper. Spread butter on bread slices, dividing equally. Place 2 bread slices on prepared baking sheet, buttered side down. Top bread slices with half of sliced cheese (1 1/2 ounces each); top cheese with ham, dividing equally. Sprinkle dates over. Top with remaining cheese, then remaining 2 bread slices, buttered side up. Refrigerate 30 minutes. DO AHEAD: Can be made 8 hours ahead. Cover with plastic wrap and keep chilled. Peel plastic from sandwiches before continuing.
• Heat panini press and cook sandwiches according to manufacturer's instructions. (Alternatively, heat heavy large skillet over medium-high heat. Reduce heat to mediumlow. Place sandwiches in skillet. Place another large skillet atop sandwiches; place weight, such as large can of tomatoes, atop skillet. Cook sandwiches until golden brown and cheese melts, about 4 minutes per side.)

GRILLED CHEESE AND MUSHROOM SANDWICH

Steps:

• In a large cast-iron or other heavy skillet, heat olive oil and 2 tablespoons butter over medium-high heat. Fry mushrooms in a single layer until golden and beginning to crisp, turning halfway through, 10-12 minutes. Sprinkle with salt and pepper. Remove mushrooms; wipe out skillet., Spread 3 tablespoons butter on 1 side of each slice of bread. Place bread, butter side down, in same skillet over medium-low heat; toast 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 mushrooms; sprinkle with fresh thyme; add sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inwards. 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.

MUSHROOM GRILLED CHEESE

Steps:

• Heat butter in a pan.
• Sautéed mushrooms with thyme until golden.
• Salt and pepper.
• Garnish 4 slices of bread with a slice of cheese, 1/4 of the mixture on each slice, and a little bit of mustard, if wanted.
• Cover with the remaining slices of bread.
• Heat a little bit of butter and oil in a pan.
• Grill sandwiches on each side until they are well golden and the cheese has melted.

MUSHROOM AND MANCHEGO CHEESE TIMBALE

Steps:

• Melt 1 tablespoon of the butter in a skillet and sauté the carrots and scallions slowly for about 5 minutes, until the carrots are tender.
• Turn up the heat, add the remaining tablespoon of butter, and sauté the mushrooms for a minute or so.
• In a bowl lightly beat together the cream, eggs, salt, paprika and nutmeg.
• Stir in the cheese and the sautéed vegetables.
• Butter 6 individual custard cups, divide the vegetable mixture among them, and place in a pan of hot water (bain-marie).
• Bake at 325º F for 25 minutes, or until a knife inserted in the custard comes out clean.
• Unmold and serve warm.
• If you make them in advance, re-heat by covering with foil and returning to the bain-marie for 10 minutes.

GRILLED PORTOBELLO MUSHROOMS STACKED WITH FRESH SPINACH AND SHAVED MANCHEGO CHEESE

Steps:

• Heat grill to high. Brush mushroom caps on both sides with oil and season with salt and pepper. Grill, cap side down, until slightly charred, about 4 to 5 minutes. Turn the mushrooms over and continue grilling until just cooked through, about 3 to 4 minutes longer.
• Stack the ingredients on each of 4 salad plates starting with a mushroom cap, a slice of cheese, some spinach, and a drizzle of Sherry Vinaigrette. Add another mushroom cap, more vinaigrette, spinach, and another slice of cheese. Place a third mushroom cap on top and finish by drizzling with additional vinaigrette and garnishing with chopped chives, if desired.
• 1 small shallot, finely chopped
• 1/4 cup sherry vinegar or balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.
• 1 small shallot, finely chopped
• 1/4 cup sherry vinegar or balsamic vinegar
• 2 teaspoons Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• Whisk together the shallot, vinegar, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until emulsified.

GRILLED CHEESE WITH SAUTEED MUSHROOMS

Steps:

• Heat 2 tablespoons butter in a 12-inch heavy nonstick skillet over moderately high heat until foam subsides, then cook mushrooms with salt and pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 8 minutes. Add wine and boil, stirring occasionally, until liquid is evaporated, about 5 minutes. Cool mushrooms to room temperature, about 10 minutes.
• Toss mushrooms with cheese and parsley in a bowl.
• Divide cheese mixture among 8 slices of bread (a scant 1/2 cup per slice), spreading evenly, then top with remaining 8 slices.
• Heat 1 tablespoon butter in cleaned skillet over moderate heat until foam subsides, then cook 2 sandwiches, without turning over, until undersides are browned, about 3 minutes. Transfer sandwiches to a cutting board. Heat 1 tablespoon butter in skillet until foam subsides, then return sandwiches, browned sides up, to skillet and cook until undersides are browned, about 3 minutes more, transferring back to cutting board as cooked. Make 3 more batches in same manner.
• Trim off crusts and cut each sandwich into 4 triangles. Top each triangle with a drop of truffle oil (if using).