Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not.

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Old 28-01-2014, 08:35 PM posted to rec.food.baking
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Default 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


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Old 27-05-2014, 08:34 AM
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Join Date: May 2014
Posts: 12
Default

Quote:
Originally Posted by MummyChunk View Post
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.
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Old 05-12-2014, 09:44 AM
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Join Date: Dec 2014
Posts: 6
Cool

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.


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