My Grilled Caramel Sandwich Food

CAMEMBERT-APPLE GRILLED CHEESE WITH SALTED CARAMEL

Steps:

• Combine the caramel sauce, thyme sprigs and 2 tablespoons water in a small microwave-safe bowl and microwave until hot, about 1 minute. Cover and keep warm.
• Cut the baguette into 4 long, angled slices. Divide half of the cheese among 2 bread slices; sprinkle with half of the chives. Top with the apple slices and the remaining cheese, chives and 2 bread slices.
• Melt the butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.
• Remove the thyme from the caramel sauce and sprinkle with sea salt. Serve with the sandwiches for dipping.

SWEET AND SPICY CARAMELIZED ONION & BBQ GRILLED CHEESE

Steps:

• Melt 1 tbsp of butter in a skillet over medium heat. Add the sliced red onion and stir occasionally until color changes to slightly brown and taste is sweet, about 10-15 minutes. Remove onions from skillet and set aside.
• Spread 1 tablespoon of the remaining butter onto one side of each slice of bread.
• Divide barbecue sauce evenly among 4 of the slices and spread evenly opposite the butter side. Lay cheddar cheese on top of sauce. Divide caramelized onion among the sandwiches, then top with pepper jack. Finish assembly by placing remaining bread slices on top. The butter sides of the bread should both be on the outside of the sandwiches.
• Place 2 sandwiches in the skillet and cook sandwiches two at a time, flipping when bread is golden brown on one side and cheese begins to melt. If cheese is not melting quickly enough, place a lid over the pan or use a heavy skillet to place on top and press the sandwiches down.

HAM & CARAMELIZED ONION GRILLED CHEESE

Steps:

• Coat a medium-size nonstick skillet with nonstick cooking spray and place over medium heat.
• Add onion, sugar and salt to skillet; cover.
• Cook for 10 minutes, stirring occasionally, or until lightly browned; remove from heat.
• Stir together mustard, horseradish and honey; set aside.
• Spread 4 slices of bread evenly with mustard mixture, then layer 3 slices ham over each piece of bread.
• Place about 2 T onions on top of the ham, then place 1 slice cheese on top of the onions.
• Place 4 remaining bread slices over cheese.
• Spritz both sides of sandwich with nonstick cooking spray and cook in nonstick skillet over medium heat for 5-8 minutes or until cheese has melted, turning halfway through.
• Serve with mixed greens on the side, if desired.

GRILLED HAM AND GOUDA CHEESE WITH CARAMELIZED ONIONS AND ROASTED TOMATO MAYONNAISE

Steps:

• Caramelized Onions:
• Heat the butter and oil in a medium saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper.
• Roasted Tomato Mayonnaise:
• 1. Preheat the oven to 375 degrees F. Place the tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.
• 2. Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.
• Sandwich:
• 1. Place 4 slices of the bread on a flat surface, divide half of the cheese among the slices. Top the cheese with 2 slices of prosciutto then top the proscuitto with some of the onions and the remaining cheese. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half of the butter.
• 2. Preheat a cast iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter-side down (may need to do in batches) and cook until lightly golden brown. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted. Serve with roasted tomato mayonnaise on the side.

CARAMEL CREME SANDWICH COOKIES

Steps:

• Preheat oven to 325°.
• Cream 1 cup butter, then slowly add brown sugar and cream well.
• Blend in egg yolk, then stir in flour.
• Continue stirring until a ball of dough forms.
• Chill dough for easier handling.
• Shape dough into balls the size of large marbles.
• Flatten each ball of dough to about 1/8" thickness using palm of hand.
• Mark each cookie by pressing with a fork.
• Bake for 8-10 minutes or until lightly browned.
• While cookies are baking, slightly brown 3 tablespoons of butter in a saucepan.
• Remove saucepan from heat and blend in powdered sugar.
• Gradually add vanilla and evaporated milk, stirring until a spreading consistency is achieved.
• Spread filling on one cookie, then top with a second cookie.
• Pour a tall glass of cold milk and enjoy the cookies.

CARAMEL CREAM SANDWICH COOKIES

Steps:

• COOKIES: In a large bowl, cream together the butter and brown sugar until fluffy.
• Add the egg yolk; blend well.
• Add the flour; mix well.
• If necessary, cover the bowl with plastic wrap and chill about 15 minutes for easier handling.
• Preheat oven to 325°F.
• Shape dough into 1" balls; place 2" apart on ungreased or parchment-lined cookie sheets.
• With a fork dipped in flour, flatten each cookie in one direction to a 1 1/2" round.
• Bake for 10-14 minutes or until light golden brown.
• Cool for 1 minute on the sheets; transfer cookies to wire racks and cool completely.
• Meanwhile, make the FROSTING: In a medium saucepan, heat the butter over medium heat until light golden brown, stirring constantly.
• Remove pan from heat; stir in the remaining frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth.
• Spread a scant 1 tsp frosting between 2 cooled cookies, flat sides inward.
• Store in the refrigerator.