Sourdough Havarti Grilled Cheese With Peppers And Onions Food

SOURDOUGH HAVARTI GRILLED CHEESE WITH PEPPERS AND ONIONS

Steps:

• Evenly arrange cheese over both slices of bread. Top with sliced poblano and caramelized onions, then cover with the other side of bread.
• Place a skillet over medium heat and allow to heat. Add 1 teaspoon of the butter and swirl it around the pan as it melts.
• Place sandwich in the skillet and cook for a few minutes until the bottom side is golden-brown to your liking.
• Remove sandwich from the skillet and add the remaining 1 teaspoon of butter. Swirl so it melts.
• Add the sandwich, cooked side up, back to the skillet and cook until the other side is golden-brown. Slice in half and enjoy.

SOURDOUGH, GRILLED TOMATO, RED ONION AND BLUE CHEESE

Steps:

• Brush the tomatoes and onion slices with oil, sprinkle with oregano and season with salt and pepper. Grill the vegetables quickly on both sides until nicely charred.
• Toast slices of sourdough in a toaster or under a broiler. Spread a light coating of soft butter on the toast, sprinkle the chopped rosemary on the buttered bread and dust lightly with black pepper.
• Make the sandwiches by layering the arugula leaves, grilled tomato and onion on half of the slices of toasted sourdough. Reserve the unfilled bread for the tops of the sandwiches.
• Spread the crumbled blue cheese on top of the vegetables and quickly run the open sandwiches under a broiler. Top with another slice of toasted bread and serve.

GRILLED CHEESE & PEPPER SANDWICHES

Steps:

• In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

CHICKEN & CARAMELIZED ONION GRILLED CHEESE

Steps:

• In a large skillet, heat oil over medium heat. Add onions and 1/4 teaspoon salt; cook and stir 6-8 minutes or until softened. Reduce heat to medium-low; cook 30-40 minutes or until deep golden brown, stirring occasionally. Stir in rosemary., Meanwhile, pound chicken with a meat mallet to 1/2-in. thickness. Drizzle with lemon juice; sprinkle with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until no longer pink. Cut into strips., In a small bowl, mix mayonnaise and red peppers. Spread half of the mayonnaise mixture over four slices of bread. Layer each with one slice of cheese, chicken, onions and two slices of cheese. Spread remaining mayonnaise mixture over remaining bread; place over top. Spread outsides of sandwiches with butter., Grill sandwiches, covered, over medium heat or broil 4 in. from heat until golden brown and cheese is melted, 2-3 minutes on each side.

THE BEST EVER GRILLED CHEESE SANDWICH

Steps:

• Spread 3 tablespoons butter on 1 side of bread slices. Toast bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, mix together mayonnaise, Manchego cheese, onion powder and remaining 3 tablespoons butter. In another bowl, combine cheddar, Monterey Jack and Gruyere. , To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until bread is golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.