FoodBanter.com

FoodBanter.com (https://www.foodbanter.com/)
-   Baking (https://www.foodbanter.com/baking/)
-   -   Grilled Cheese Sandwhiches No longer for kids (https://www.foodbanter.com/baking/427367-grilled-cheese-sandwhiches-no.html)

MummyChunk 28-01-2014 09:35 PM

Grilled Cheese Sandwhiches No longer for kids
 
The sandwich you know and adore is no longer just for kids.

Here are a few ways to spice up a grilled cheese sandwhich.





Gruyere, Prosciutto, Arugula, and Tomato on White

With Gruyere cheese and layers of prosciutto, arugula, and tomato,
this sandwich is a merger of grilled cheese and a BLT.

[b:af6fbcbd0e]
Fontina, Harissa, and Pear on Rye[/b:af6fbcbd0e]


A new use for that jar of harissa, this sandwich benefits from the
appealing fusion of sweetness and spice.

[b:af6fbcbd0e]
Gruyere, Apple, and Sage on Rye[/b:af6fbcbd0e]


Crisp apple combined with a creamy, nutty Gruyere balances the
earthiness of sage and rye.


[b:af6fbcbd0e]
Cheddar, Dijon Mustard, Bacon, Tomatoes, Avocado, and Pepper on
Sourdough[/b:af6fbcbd0e]



Dijon mustard and black pepper cut through the saltiness and fattiness
of the avocado and bacon.



[b:af6fbcbd0e]Gruyere, Red Onion, Prosciutto, and Pepper on
Rye[/b:af6fbcbd0e]


With its peppery finish, this combo is reminiscent of a Reuben
sandwich.
[b:af6fbcbd0e]

Cheddar, Jalapeno, and Cilantro on White[/b:af6fbcbd0e]


A little heat from the jalapeno goes a long way, and the cilantro adds
brightness.


[b:af6fbcbd0e]
Gruyere, Oil-Packed Sardines, Peppadew Peppers, and Arugula on
Rye[/b:af6fbcbd0e]


The king of melting cheeses can handle the flavor explosion from the
sardines and the peppers.

View the attachments for this post at:
http://www.jlaforums.com/viewtopic.p...7574#264127574


Cindy Adams 27-05-2014 08:34 AM

Quote:

Originally Posted by MummyChunk (Post 1905490)
The sandwich you know and adore is no longer just for kids.

Here are a few ways to spice up a grilled cheese sandwhich.





Gruyere, Prosciutto, Arugula, and Tomato on White

With Gruyere cheese and layers of prosciutto, arugula, and tomato,
this sandwich is a merger of grilled cheese and a BLT.

[b:af6fbcbd0e]
Fontina, Harissa, and Pear on Rye[/b:af6fbcbd0e]


A new use for that jar of harissa, this sandwich benefits from the
appealing fusion of sweetness and spice.

[b:af6fbcbd0e]
Gruyere, Apple, and Sage on Rye[/b:af6fbcbd0e]


Crisp apple combined with a creamy, nutty Gruyere balances the
earthiness of sage and rye.


[b:af6fbcbd0e]
Cheddar, Dijon Mustard, Bacon, Tomatoes, Avocado, and Pepper on
Sourdough[/b:af6fbcbd0e]



Dijon mustard and black pepper cut through the saltiness and fattiness
of the avocado and bacon.



[b:af6fbcbd0e]Gruyere, Red Onion, Prosciutto, and Pepper on
Rye[/b:af6fbcbd0e]


With its peppery finish, this combo is reminiscent of a Reuben
sandwich.
[b:af6fbcbd0e]

Cheddar, Jalapeno, and Cilantro on White[/b:af6fbcbd0e]


A little heat from the jalapeno goes a long way, and the cilantro adds
brightness.


[b:af6fbcbd0e]
Gruyere, Oil-Packed Sardines, Peppadew Peppers, and Arugula on
Rye[/b:af6fbcbd0e]


The king of melting cheeses can handle the flavor explosion from the
sardines and the peppers.

View the attachments for this post at:
http://www.jlaforums.com/viewtopic.p...7574#264127574

Can you please suggest me any sandwich making device.

martinnathalie9 05-12-2014 10:44 AM

How about using halloumi instead of of traditional cheese, it's perfect for grilling if (like me) you don't like your cheese too runny or melted, because it has such a high melting point and stays in shape.


All times are GMT +1. The time now is 12:32 PM.

Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter