Open Face Grilled Chicken Maytag Blue Cheese And Toasted Pecan Sandwich Food

OPEN-FACED TOMATO GRILLED CHEESE

Steps:

• Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes.
• Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.

OPEN-FACED GRILLED CHEESE AND TOMATO SANDWICH

Steps:

• Toast the bread rounds in a toaster oven.
• Place cheddar cheese on top of bread rounds. Toast them in oven until cheese has melted.
• Top cheese with tomato slices. Season with salt and pepper to taste.

TOASTED BLUE CHEESE AND CARAMELIZED ONION SANDWICHES

Steps:

• Heat oil in heavy large skillet over medium heat. Add onions; cook until just beginning to color, stirring often, about 20 minutes. Add sugar and cook until onions are deep golden brown and very soft, stirring occasionally, about 25 minutes. Remove from heat. Mix in vinegar and raisins. Season caramelized onions to taste with salt and pepper. Cool. (Can be made 3 days ahead. Cover and refrigerate.)
• Arrange 4 bread slices on work surface. Top with cheese, dividing equally. Top each with 1/4 cup caramelized onions. Top with remaining bread slices to form 4 sandwiches. Spread half of butter over tops of sandwiches. Heat heavy large skillet over medium heat. Add sandwiches, buttered side down. Spread remaining butter over tops of bread. Partially cover and cook until bottoms are brown, about 3 minutes. Turn sandwiches over. Cook until second sides brown, about 3 minutes. Transfer to cutting board. Cut each sandwich into 6 wedges.

GRILLED BLUE CHEESE SANDWICHES

Steps:

• In a large skillet, saute mushrooms and onion in 3 tablespoons mayonnaise for 5 minutes or until mushrooms are tender; cool. In a large bowl, combine the cheeses, mustard, Worcestershire sauce, salt, cayenne, mushroom mixture and remaining mayonnaise. Spread 1/3 cup on six slices of bread , In a large skillet or griddle, melt 2-3 tablespoons butter. Toast sandwiches until bread is lightly browned on both sides and cheese is melted, adding butter if necessary.

OPEN-FACED CHICKEN SANDWICHES

Steps:

• Cut bread into eight 1-in. slices and toast slices. Meanwhile, in a large nonstick skillet coated with cooking spray, saute mushrooms and onion for 15-20 minutes or until onion is tender and golden brown; set aside., In a small bowl, combine the mayonnaise, blue cheese and pepper. Spread blue cheese mixture over each bread slice. Top with chicken, mushroom mixture and mozzarella cheese., Broil 4-6 in. from the heat for 3-4 minutes or until cheese is melted.

OPEN-FACE GRILLED CHICKEN, MAYTAG BLUE CHEESE, AND TOASTED PECAN SANDWICH

Steps:

• Combine the chicken, olive oil, salt, pepper, and Worcestershire sauce in a bowl. Cover with plastic wrap and set aside for 30 minutes so the chicken can marinate.
• Toast the pecans in a small skillet over medium heat for 2 minutes, or until golden brown, stirring occasionally. Alternatively, roast the pecans in a preheated 300°F oven for 15 minutes, or until they smell toasted. Transfer the pecans to a plate and set aside to cool.
• Grill the chicken under the broiler or on an outdoor grill for 10 to 12 minutes, or until thoroughly cooked, turning once. Whether broiling or grilling, for the best flavor make sure the heat is high so you will get a nice caramelized brown color on the chicken. Allow the chicken to rest for at least 10 minutes to allow the juices to settle in the meat. Using a very sharp knife, slice the chicken as thinly as possible on a bias.
• Spread each slice of bread evenly with the mayonnaise. Divide the chicken slices between the 2 slices of bread. Sprinkle with bits of the blue cheese and then sprinkle on the toasted pecans.
• With a sharp knife, quarter each sandwich. Garnish each quarter with a sprig of watercress and serve.