Southwest Grilled Cheese Food

SOUTHWESTERN GRILLED CHEESE

Steps:

• In a medium bowl, whisk together lime juice, honey, 1 tablespoon oil, and 1/4 teaspoon each salt and pepper. Add onion and cilantro and let sit, tossing occasionally, until ready to use.
• In a small bowl, whisk together adobo sauce and brown sugar.
• Brush one side of each slice of bread with remaining 2 tablespoon oil. Form sandwiches with bread (oiled side out), adobo mixture, cheese, and onion-cilantro mixture.
• Working in batches, cook sandwiches in a nonstick skillet, covered, over medium-low heat, until bread is golden brown and crisp and cheese has melted, 3 to 4 minutes per side. Transfer to a baking sheet and cover with foil to keep warm. Repeat with remaining sandwiches.

SOUTHWEST GRILLED CHEESE

Steps:

• Heat panini grill.
• Fill bread slices with salsa, turkey, cilantro and cheese.
• Brush outside of sandwich with oil.
• Grill 2 to 3 min. or until golden brown.

SOUTHWESTERN GRILLED CHEESE

Steps:

• Butter one side of each bread slice.
• Dust buttered sides with seasonings to taste.
• Build sandwich in this order: cheese, tomatoes, onions, olives, remaining slice of bread buttered side out.
• Grill over low to medium low heat until bread gets golden brown and cheese starts to melt.
• Carefully flip sandwich and brown other side.
• Let sit for a few moments before cutting.
• Eat and enjoy!
• Do try to find the Thomas' corn bread if you like corn bread; it is slightly sweet and crumbly like regular corn bread and oh is it good!

SOUTHWESTERN GRILLED CHEESE

Steps:

• In a medium bowl, whisk together the lime juice, honey, 1 tbls. oil and 1/4 teaspoons each salt and pepper. Add the onion and cilantro and let sit, tossing occasionally, until ready to use.
• In a small bowl, whisk together the adobo sauce and brown sugar.
• Brush one side of each slice of bread with the remaining 2 tbls. oil. Form sandwiches with the bread(oiled side out), adobo mixture, cheese and the onion-cilantro mixture.
• Working in batches, cook the sandwiches in a nonstick skillet, covered, over medium low heat, until the bread is golden brown and crisp and the cheese has melted, 3-4 minutes per side.
• Transfer to a baking sheet and cover with foil to keep warm. Repeat with the remaining sandwiches. Enjoy!

SOUTHWEST BORSCHT AND TEX/MEX GRILLED CHEESE

Steps:

• Using a food processor, shred beets, carrots, cabbage and green onions. Add to a large cooking pot
• Add beet juice, chicken broth, rosemary and butter.
• cook on low heat for 40 minutes
• Add in lemon juice
• Spoon into 4 bowls and garnish with freshly chopped cilantro, if desired.
• For the sandwich.
• Butter 4 slices of bread. Combine all six of the ingredients above to make the basil mayo. Spread the mayo on unbuttered side of the bread. Place an iron skillet on the burner at medium heat. Add olive oil.
• Add one slice of pepper jack and one slice of mozzarella to each slice, place in hot skillet
• Butter 2 other slices of bread. Put butter side UP on the top of each sandwich.
• Cook about 2-3 minutes until brown. Using a spatula, carefully turn each sandwich over and cook 2-3 more minutes. Remove from pan. Let rest 5 minutes before slicing in half.
• Serve with the soup and dip, if you like.

SOUTHWEST GRILLED CHICKEN

Steps:

• In a large resealable plastic bag, combine the first six ingredients; add chicken. Seal bag and turn to coat; refrigerate for up to 1 hour., Drain chicken, discarding marinade in bag. Grill chicken, covered, over medium heat for 4-7 minutes on each side or until juices run clear.