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Grilled Cheesy Goodness!

I love grilled cheese sandwiches. From the plain old-fashioned version with Kraft singles, white bread and butter to fancy variations like grilled brie and sliced apples on struan. For a grilled cheese fan, these recipes from a story on NPR about a new cookbook called, "Grilled Cheese: 50 Recipes to Make You Melt" look wonderful. Nothing better than a grilled cheese sandwich on a winter night. Yum oh la!


Three Panini de Chèvre

Ingredients:

4 soft rolls, opened up and about half the bready interior pulled out

6-8 ounces spreadable or crumbly goat cheese (chèvre)

Olive oil for brushing bread

Sandwich A. Walnut and Tomato Chèvre Panini: 2-3 medium to large tomatoes, thinly sliced; About ½ cup lightly toasted walnut pieces

Sandwich B. Green Olive and Thyme Chèvre Panini: 24-28 large green Greek olives, pitted and halved; A pinch of fresh or dried thyme

Sandwich C. Green Chile and Cumin Chèvre Panini: 1 roasted, peeled, mild green chile (canned is fine); 1 clove garlic, chopped

Directions:

1. Lay out the rolls and fill each one with 1 ½ to 2 ounces cheese, and one of the A, B, or C fillings. Close up and press together to seal well.

2. Heat a panini press and add the sandwiches, pressing as per directions or heat a heavy nonstick skillet over medium-high heat. Brush eadh sandwich lightly with olive oil, then add to the pan. Heat through, turning once or twice, until lightly crisped on the outsideand the cheese is melted within.

3. Serve at once, cut into halves.

Rosemary-Scented Melted Jarlsberg and Red Pepper on Sourdough

This simple sandwich makes you remember why you loved grilled cheese so much as a kid: it's crisp, rich, zesty, and comforting. The enticing aroma of garlic and rosemary helps you remember you're not a kid anymore.

Ingredients:

8 medium-thick slices sourdough bread

8 ounces Jarlsberg or a mild melting cheese such as Jack

2 roasted red peppers, sliced, or 3 to 4 tablespoons copped roasted red peppers

2 cloves garlic, thinly sliced

2 teaspoons chopped fresh rosemary leaves, or to taste

Olive oil for brushing bread

Directions:

1. Arrange 4 slices of bread on a work surface and top with the cheese, then add the red peppers, garlic, and rosemary. Top with the remaining slices of bread and press together gently. Brush the outside of each sandwich lightly with the oil.

2. Heat a heavy nonstick skillet or sandwich press over medium-high heat and add the sandwiches, working in several batches if need be. Lower the heat to medium-low, browning the sandwiches slowly (press with the spatula to help crisp), until lightly crisped on the outside and the cheese begins to melt. Turn over and repeat on second side.

3. Serve each sandwich cut into halves or quarters.



This makes me hungry and I already ate lunch.

http://www.npr.org/templates/story/story.php?storyId=4202449

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