Sos Grilled Cheese Food

SOS GRILLED CHEESE

Steps:

• Add the flour and 4 tablespoons of the cold butter to a pot over medium heat; stir and combine. Slowly whisk in the cream and bring to a simmer. Add the chopped meat, pepper and coriander and continue to whisk and simmer until it thickens. Turn off the heat.
• Meanwhile, combine the oil and the remaining 4 tablespoons cold butter in a large pan over medium heat; add the potatoes. Fry, flipping occasionally, until golden brown in color. Drain the excess oil and set aside.
• Heat a griddle over medium-high heat. Butter each side of the bread slices with the softened butter and place on the griddle until golden brown. Flip and layer on the Muenster cheese, meat gravy and potatoes. Sandwich together and fry until golden brown and the cheese is melted. Cut in half and serve immediately.

"SMILING" GRILLED CHEESE

Steps:

• Heat a skillet over medium heat. Spread the butter on both sides of the bread.
• Build the sandwich with the ham and cheeses and place in the hot skillet. Cook until the bread is golden and toasty, a few minutes on each side.
• Arrange the tomato halves for the eyes, 1/4 cheese slice for a nose and pickle spear for a smile.
• This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

ISLANDER GRILLED CHEESE

Steps:

• For the pork belly: Preheat a flattop to 350 degrees F.
• Pour the olive oil onto the flat top. Add the pork belly and sizzle on each side until the edges are crisp and golden but the middle is still soft, about 2 minutes. (You can prepare the pork belly while the sandwich is melting on the flattop.)
• For the islander grilled cheese: Place 2 ounces of Cheddar on each slice of bread, add the basil and close the sandwich. Ladle some clarified butter on the flattop and add the sandwich. Grill the sandwich until the bread is crisp and golden and the cheese is melted. Transfer the sandwich to a cutting board. Use a spatula to open the sandwich and add the pork belly. Add the Pineapple Sriracha Jam, then add the cucumber sticks. Close the sandwich and cut. Voila!
• Add the olive oil to a large pot over medium heat. Add the garlic and cook until golden. Add the ginger, sriracha, pineapples and lemongrass. Cook until the pineapple begins to break down and soften slightly, about 20 minutes. Remove the lemongrass. Use a stick blender to puree the mixture or puree the mixture in a blender in batches.
• Mix the sugar and gelatin in a bowl, then add it slowly to the sauce. Bring to a hard boil and boil, skimming the foam off the top, 5 to 10 minutes. Stir in the soy sauce. Let cool, then stir in the cilantro.

SOS

Steps:

• Brown the ground beef in a skillet over medium heat and set aside.
• Melt the butter in a saucepan over low heat, being careful not to burn it. Slowly whisk in the flour to make a roux. You are looking for a thick consistency. Add the chicken base, seasoned salt and garlic. Slowly whisk in the milk. Turn the heat to high and bring to a boil. Let it boil for 2 to 3 minutes and then lower the heat to medium, whisking periodically until the mixture gets thick. Whisk in the black pepper and browned beef.
• Toast the white bread and put the slices on serving plates. Ladle the SOS over the top of the toast. Serve with home fries and a piece of fruit.
• Put the potatoes in a large skillet with cooking oil and cook for 10 minutes. Add the bell peppers and onions, and continue cooking until golden brown.

GRILLED CHEESE SANDWICH

Steps:

• Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.