MONTEREY MELT SANDWICH
Tired of the same old tuna or turkey or PBJ sandwiches? Give this one a try the next time you have a hankering for something different. Easy to make and very tasty. Alter dressing to your liking. Bon appetit--
Provided by plantfreek
Categories Breads
Time 18m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 500 degrees.
- Toast bread on one side in toaster oven or oven. Remove.
- Top untoasted side of bread with cheese and bake 3-7 minutes until cheese is melted and bubbly.
- Working quickly, top cheese with tomato slices, and sprinkle with salt and pepper. Arrange sprouts, onions, mushroom, avocado, and bacon on top.
- Serve with dressing. Makes one serving. Should be eaten with knife and fork.
Nutrition Facts : Calories 378.8, Fat 24.7, SaturatedFat 13.1, Cholesterol 67.4, Sodium 796.2, Carbohydrate 16.4, Fiber 2.6, Sugar 3, Protein 23.7
GRILLED MONTEREY BURGER MELT WITH RED PEPPERS AND ONIONS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a sweet and spicy ground burger combined with the perfect creamy grilled cheese sandwich. I started making this for my family on the weekends when we wanted more than a turkey sandwich for lunch. It was a great way to combin our favorite grilled cheese and hamburger. I added red peppers and onions to get some veggies into my kids and grilled the rye bread for the perfect sandwich crunch. If I know we have a busy weekend, I will prepare the ground beef, veggies and cheese sauce in the morning and refrigerate until lunch. Then I just reheat everything before assembling the sandwich. It is a real time savor!
Provided by MrsBrooksCooks
Categories Lunch/Snacks
Time 1h
Yield 4-5 serving(s)
Number Of Ingredients 21
Steps:
- Tear off a 20 inch piece of Reynolds Wrap Foil. Roll into a ball. Clean the grates of an outdoor grill with the tin foil ball. Turn the grill on. While it is preheating, prepare all the other ingredients.
- Saute ground beef, breaking up with a wooden spoon until no longer pink. Cover a small plate with Reynolds Wrap Foil. Put a metal colander on top and drain the grease from the cooked ground beef. Return the meat to the pan. When the drained grease cools completely, wrap in the Reynolds Wrap Foil and discard.
- In a small bowl, combine the chili sauce, worcestershire sauce, steak sauce, red wine vinegar, brown sugar and water. Pour the chili sauce mixture in the ground beef and combine. Cover and set aside until ready to use.
- When the grill is ready, brush both sides of red pepper and onion with oil. Season with salt and pepper.
- Place on grill, skin side down for five minutes. Turn and continue cooking another 5 minutes, or until red pepper is charred and onion has grill marks and is soft. Remove vegetables from grill and wrap in Reynolds Wrap Foil for 15 minutes. When cool enough to handle, remove black char from pepper and cut pepper and onion is long strips. Add to ground beef mixture.
- In a medium sauté pan, melt the butter and cream cheese. Wisk in flour. Slowly add heavy cream and milk. Wisk until the mixture begins to bubble. Remove from heat and stir in Monterey Jack Cheese until melted. Season with nutmeg, if using and a pinch of salt and pepper to taste. Remove from heat, cover and set aside.
- Brush one side of all the rye bread with oil. Put on grill for 2 minutes or until you see grill marks (this can happen very fast depending how hot your grill is so watch it carefully). Remove from grill.
- To assemble sandwiches:.
- Lay slices of rye bread on work surface, grill side down. Spread dijon mustard on the side facing up.
- Divide ground beef evenly on ½ of the bread slices. Pour cheese sauce over ground beef to cover. Top with other piece of bread. Wrap each sandwich in Reynolds Wrap Foil for 10-15 minutes so all the flavors can come together. If you are not serving right away, the sandwiches can be kept warm by returning to a low grill or put on a cookie sheet in a 300 degree oven. Enjoy!
- Cooking Tip.
- Each of the preparation steps can be done earlier in the day to save time. Just wrap each item separately in Reynolds Wrap Foil and refrigerate. Reheat before assembling sandwiches (1 TBL of heavy cream can be added to cheese sauce to thin out if necessary).
Nutrition Facts : Calories 805.8, Fat 44.7, SaturatedFat 22.3, Cholesterol 152.9, Sodium 1544.7, Carbohydrate 57.8, Fiber 7.6, Sugar 13.6, Protein 41.5
OPEN FACE TUNA MELT SANDWICH
These have become a quick dinner staple. They are sooo good, and comes together in minutes. You can change the type of cheese, but I've found that something with a stronger flavor that melts well, is best. The type of bread I use is called Saloio and is similar to Ciabbata (Saloio is a portuguese bread readily available at our supermarket bakery).
Provided by C. Taylor
Categories Lunch/Snacks
Time 15m
Yield 8 slices
Number Of Ingredients 9
Steps:
- Mix the tuna, mayo, onion, lemon juice, old bay seasoning, salt and pepper. Mix well.
- Place enough tuna on a toasted slice of bread and spread to cover slice.
- Top with slice of tomato (or 2 if the tomato slice is small) and then top with a slice of cheese. Place sandwich slices on a cookie sheet.
- Placing rack not too close to the broiler (about the second one down), broil sandwiches until the cheese is golden brown.
MONTEREY CHICKEN SANDWICHES
The favorited Monterey Chicken on a toasted roll. A hot sandwich, casual but tasty, that would be neat served watching a sports game.
Provided by gailanng
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Sprinkle chicken with salt and pepper. In a skillet melt the butter and cook chicken for 3-4 minute on each side or until juices run clear. Transfer to a baking dish.
- Top each with barbecue sauce, bacon and cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Sprinkle with tomato and green onions.
- To assemble, slide prepared chicken onto a roll. Top with sliced avocado and a smear of mayonnaise.
Nutrition Facts : Calories 568.6, Fat 27.9, SaturatedFat 10.5, Cholesterol 110.8, Sodium 780, Carbohydrate 40.3, Fiber 5.3, Sugar 5.5, Protein 39
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TURKEY MELT SANDWICH - LIFE, LOVE, AND GOOD FOOD
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4.1/5 (12)Total Time 20 minsCategory SandwichesCalories 384 per serving
- For each sandwich, spread mayo on one side of a piece of Pepperidge Farm® Whole Grain Thin Sliced Bread and spread mustard on one side of another piece.
- On top of the mayo, layer spinach leaves and red onion. On the mustard side, first layer turkey and then the mozzarella cheese. Put the sandwiches together and lightly spray the tops with cooking spray.
- Heat a large nonstick fry pan over medium-low heat. Carefully add two sandwiches, coated side down, and cook for a couple of minutes or until the bread is nicely toasted. Lightly spray the tops of the sandwiches with cooking spray and carefully flip. Cook on the other side for a couple of minutes more or until the cheese is melty and the bread is lightly browned. Remove to a plate. Repeat with remaining sandwiches.
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MONTEREY GRILLED CHEESE SANDWICH • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (4)Total Time 25 minsCategory Lunch, Main DishCalories 753 per serving
- Using a silicone pastry brush, brush melted butter on the top side of each slice of bread. Flip 4 of the slices over, and layer with ¼ cup shredded cheese, 6 jalapeño slices, 2 turkey slices, 2 strips bacon, and sliced avocado. Top with remaining bread slices with the buttered side up.
- Preheat a large non-stick skillet over medium-low heat for 2 minutes. Put 2 sandwiches in the pan, and lightly press a round cake pan on top of the sandwiches to weight them down. Leave the cake pan on top of the sandwiches and cook until the first side is nice and golden brown, about 4-5 minutes. Remove the cake pan, flip the sandwiches over, and again press lightly with the cake pan. Cook until golden brown, about 2-3 minutes.
- Move the sandwiches to a cutting board, and slice on the diagonal. Repeat with the remaining 2 sandwiches and serve immediately.
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- Mild Cheddar. “Winner winner, chicken dinner!” Cheatham says. “While I love sharp cheddar, it doesn’t melt as well as mild cheddar, becoming oily and chewy instead of gooey.
- American Cheese. There’s nothing especially refined about American cheese, but you grew up eating it on your sandwich for good reason. It melts easily and tastes creamy and even now, one bite of that simple grilled cheese sandwich will take you right back to your childhood.
- Taleggio. Cheatham calls Taleggio a “true grilled cheese star.” There’s a wide range of Taleggio varieties out there, so you can find something with just the right amount of funk for your palette.
- Comté. If you love the way Gruyere melts but want to try something with a little extra flavor, you may want to give Comté a shot.
- Gruyere. Gruyere is a go-to ingredient in many melted-cheese dishes (like macaroni and cheese) for a reason! It melts well and has amazing flavor after grilling.
- Fontina. “Melts like a champ!” Cheatham says. If that endorsement isn’t enough, she also recommends pairing it with acidic ingredients like tomato or cornichon on your sandwich… although it’s pretty delicious on its own, too.
- Monterey Jack. Monterey Jack lends itself especially well to grilled cheese because of the way it melts. Also, if you like a little extra flavor in your sandwich, you can opt for the pepper Jack variety for some heat.
- P rovolone. Cheatham calls Provolone a “largely underrated cheese for grilled cheese.” She suggests stacking a few slices on your sandwich for some serious cheesy stretching after melting.
- Raclette. Raclette melts well, has a slightly more pronounced flavor, and still has a subtle, creamy quality for anyone who doesn’t love a funky taste.
- M uenster. Although Muenster melts well, Cheatham says that it tends to lose a lot of its flavor in the melting process. The texture is so great, though, that she’ll often include it on a hot sandwich with other ingredients.
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