Double Decker Grilled Cheese Sandwiches Recipes

Steps:

• Spread butter evenly on one side of each slice of bread.
• Place 4 slices of bread, buttered sides down, in 12-inch skillet. Top each with 1 slice of Cheddar cheese and 1 slice of Monterey Jack cheese. Top with remaining bread, buttered sides up.
• Cook uncovered over medium heat about 5 minutes or until bottoms of sandwiches are golden brown; turn. Cook 2 to 3 minutes longer or until bottoms are golden brown and cheese is melted.

Steps:

• Fill bread slices with Singles.
• Spread outside of sandwich with butter.
• Cook in skillet over medium heat 3 min. on each side or until Singles are melted and sandwich is golden brown on both sides.

Steps:

• Fill bread slices with Singles and mozzarella.
• Spread outside of sandwich with butter.
• Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Steps:

• In a food processor, blend cheese and butter. Add the egg, garlic salt and onion salt; process for 1 minute or until creamy. Spread 2 tablespoons on each slice of bread. Stack two slices of bread, cheese side up, for each sandwich; sprinkle with paprika if desired. Cut each sandwich in half diagonally. Place on an ungreased baking sheet. Bake at 400° for 12-15 minutes or until golden and bubbly.

Steps:

• Spread margarine evenly on one side of each slice of bread.
• Place 4 slices of bread, buttered sides down, in 12-inch skillet. Top each with 1 slice of Cheddar cheese and 1 slice of Monterey Jack cheese. Top with remaining bread, buttered sides up.
• Cook uncovered over medium heat about 5 minutes or until the bottom of the sandwiches are golden brown; turn. Cook 2 to 3 minutes longer or until the bottoms are golden brown and cheese is melted.

Steps:

• Preheat the oven to 350 degrees F. Melt 3 tablespoons butter with 1 teaspoon truffle oil in an ovenproof skillet over medium heat. Add 2 slices bread, and toast on both sides. Set the toast aside and reserve the skillet.
• Lay out one slice of untoasted bread. Top with one-quarter each of the brie, figs and jack cheese, then a slice of toasted bread, then another layer of brie, figs and jack. Close with a slice of untoasted bread. Repeat to make another double-decker sandwich.
• Melt the remaining 3 tablespoons butter with the remaining 1 to 2 teaspoons truffle oil in the skillet over medium heat. Add the sandwiches and cook until golden on the bottom, about 3 minutes. Flip and cook until golden on the other side, about 2 more minutes, then transfer the skillet to the oven and cook until the cheese is melted, 6 to 8 minutes. Serve with the fig preserves.
• Photograph my Andrew Mccaul

Steps:

• Brush the bread slices and onion slices with the olive oil. Place the onions on a hot griddle. Cook over medium heat until light golden brown.
• Place 2 tomato slices on each of 2 slices of the bread. Top each with a slice of Gouda cheese.
• Place a grilled onion slice on each of 2 more slices of the bread and top each with a slice of Chipotle Cheddar cheese.
• Place each stack on a griddle. Cook over medium heat until the cheese begins to melt.
• Assemble the sandwiches by inverting the Chipotle Cheddar cheese stack on top of the Gouda cheese stack. Top each with the remaining bread slices.
• Place the sandwiches untoasted side down on a griddle. Cook for 3 minutes or until light brown.

Steps:

• Spread 1 side of each slice of bread with mustard.
• Using a cheese slicer, thinly slice cheese; arrange half on half of the bread slices.
• Top with onion and remaining cheese.
• Sandwich with remaining bread, mustard sidedown.
• Spread butter over both sides of sandwich.
• Place on greased grill over medium-low heat; close lid and grill, turning once, until golden and cheese is melted, about 10 minutes. Cut in half.