Cheese And Baked Bean Sandwich By Bill Recipes

Steps:

• Preheat the broiler. Place the tomatoes on a baking sheet, season with salt and pepper and broil until the edges brown slightly, 5 to 10 minutes. Transfer the tomatoes to a plate.
• Place the toasted bread on the baking sheet and spoon the beans evenly on top. Cover with the tomatoes and drizzle with the Worcestershire sauce, then sprinkle with the cheese and scallions. Broil until golden and bubbly, about 3 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Place the cheese mixture and garlic in the bowl of a stand mixer fitted with the paddle attachment and mix to combine. Using your hands, roll the mixture into a ball.
• Spread the butter on one side of each slice of bread.
• Spread the cheese mixture on the unbuttered side of one of the slices of bread and place the other slice on top, butter-side up. Press the Parmesan into the butter.
• Place the sandwich Parmesan-side up in a heated oven-safe nonstick pan and place the pan in the oven. Cook until the sandwich is browned on both sides, 6 to 7 minutes.

Steps:

• Preheat a broiler.
• Drain the beans in a colander set over a bowl. Save the bean liquid.
• Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until the onion is soft, about 5 minutes. Add the drained beans. Using a potato masher, mash the beans until they become a spreadable mixture, adding extra bean liquid, if needed.
• Put the rolls on a baking sheet and broil until lightly golden, about 3 minutes. Spread each half of the rolls with about 1/2 cup of the refried beans. Top with shredded cheese. Return to the oven and broil until the cheese is melted and starting to bubble. Transfer the rolls to a serving tray and serve.
• Combine the beans, garlic, onion, and bay leaves in a medium pot. Add enough water to reach about 1 1/2 inches over the beans. Bring to a boil over medium-high heat. Reduce the heat, cover, and simmer until the beans are tender, about 2 hours. Add more water if the beans are absorbing too much liquid. The beans should be soupy when done, with plenty of liquid remaining. Season the beans with salt and pepper, to taste.
• Ladle the beans and cooking liquid into soup bowls and garnish with Mexican crema, cilantro and chopped white onions. Alternatively, the beans can be drained and use as a filling for soft tacos.

Steps:

• Pre-heat oven to 350°F.
• Place toast on an ungreased baking sheet.
• Spread each slice with 3 tablespoons pork and beans.
• Top each slice with 2 strips of bacon.
• Place a few onion rings and a slice of cheese on each piece of toast.
• Bake at 350F for 15-20 minutes or until cheese is melted and lightly brown.

Steps:

• In a small bowl, mix beans, tomatoes and green onions. Spread half the tortillas with bean mixture. Sprinkle with cheese; top with remaining tortillas., Heat a griddle over medium heat. Place tortillas on griddle in batches. Cook until golden brown and cheese is melted, 2-3 minutes on each side. If desired, serve with sour cream and salsa.

Steps:

• Sandwich prep:.
• Heat griddle or other skillet to medium heat.
• Lightly spread butter or margarine on all 8 slices of bread, one side only.
• Place black beans on several layers of paper towels and pat them dry.
• Cut pepper jack cheese into medium-thick slices as you would for a grilled cheese sandwich. You will need enough slices to make your required number of sandwiches.
• Have your chopped onions handy.
• To build your sandwich:.
• Make grilled cheese sandwich as you normally would -- but add black beans and purple onions in with the cheese.
• Grill on each side until golden brown and check to see that the cheese is nicely melted on the inside.
• ENJOY!

Steps:

• Butter one side of both slices of bread; set bread slices, buttered-side up, on plate.
• Pour warm baked beans onto bread; serve.
• This is messy, so be prepared.

Steps:

• Place toast on an ungreased baking sheet. Spread each slice with 3 tablespoons beans. Top each with two bacon strips, a few onion rings and a cheese slice. Bake at 350° for 15-20 minutes or until cheese is melted and lightly browned.

Steps:

• In a microwave: Place a corn tortilla on a plate. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese, and top with the remaining tortilla. Press down gently, then microwave for 1 to 1 1/2 minutes until the cheese has melted. Remove from the microwave, cut into quarters or sixths and serve.
• In a pan: Place a corn tortilla in a pan. Top with the beans. Lightly mash the beans with the back of a spoon. Sprinkle on the cheese. Turn the heat to medium-high, and heat until the cheese begins to melt. Place the remaining tortilla on top of the cheese, and press down lightly. Flip over the quesadilla in the pan, and heat for about 30 seconds or until the cheese has melted. Flip back over, and remove to a plate. Cut into quarters or sixths and serve.

Steps:

• Heat baked beans until hot. Season as needed.
• Lightly butter each slice of Boston brown bread on one side.
• Cover each slice generously with hot baked beans and a 2 slice layer of Jarlsberg on the buttered side of the bread.
• Top with ham slice and put under a broiler until cheese melts.