Avocado Cucumber And Smoked Gouda Cheese Sandwich Recipes

Steps:

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

Steps:

• Mix first five ingredients. Spread two slices of toast with butter, then with cheese mixture. Layer with lettuce, tomato and turkey., Peel and mash avocado. Spread over remaining slices of toast and place over turkey.

Steps:

• Herbal Mayonnaise: In a bowl whisk mayonnaise, lemon juice, zest and garlic powder. Fold-in cilantro, fresh herbs, salt and pepper. Whish until mayonnaise is combined.
• Toast country bread, spread with Herbal Mayo, add lettuce, Smoked Gouda cheese, Maui onion, English cucumber, Heirloom tomato, Hass avocado and top with lettuce. Slice sandwich in half and place on serving plate.
• Garnish plates with Baby Dill Pickles.

Steps:

• Lay out 4 slices of the bread on a work surface. Layer each with some of the smoked gouda, 1 slice of the muenster, a thin layer of sliced red pepper (about 2 tablespoons), 1/2 cup of the baby arugula and another layer of smoked gouda. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a medium nonstick skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

Steps:

• Cut avocado in quarters, chop 1/4 and fan 1/4 for garnish.
• Chop 1-slice of bacon. Grate Smoked Gouda cheese.
• In a small bowl whisk eggs, sea salt, white pepper and heavy cream.
• In a 8-inch omelet pan melt butter and add eggs. As eggs start to set-up gently push to the center using a rubber spatula.
• Add avocado, bacon bits, Smoked Gouda cheese, Black olives, cilantro and chives. Cook about 1-2 minutes and flip omelet over, cook 1-minute.
• Carefully remove omelet from pan by folding in half. Place omelet on a warm serving plate and garnish with bacon, avocado, Fresh Seasonal Fruit and Fresh Sprig Cilantro.

Steps:

• Cook the pasta in a large pot of salted water, until al dente. Drain and set aside.
• Meanwhile, melt the butter in a large skillet over medium heat. Add the garlic, and cook for one minute. Whisk in the heavy cream, milk, Parmesan, onion salt, and pepper. Bring the contents of the skillet to a light simmer, stirring occasionally. Stir in the shrimp, scallops and crab. Continue to simmer until the shrimp and scallops are cooked through, stirring occasionally.
• Pour the cooked pasta into the skillet, and stir well to combine. Stir in the Gouda cheese, and season with salt and pepper, to taste.
• Garnish with fresh parsley.
• Enjoy!