Garlicgrilledcheese Recipes

Steps:

• Heat the canola oil and 1 tablespoon butter in a large saute pan over medium heat. When the butter is melted, add the onions and cook, stirring occasionally, until dark brown and caramelized, about 25 minutes. Add the vinegar, sugar and 2 tablespoons water, scrapping up any dark bits that have accumulated on the bottom of the pan. Continue to cook until all the liquid has evaporated. Transfer the onions to a bowl and reserve.
• Butter 1 side of each bread slice. Lay 6 slices butter-side down on a work surface. Top each with 2 slices of Gruyere, a dollop of the onions and 2 more slices of Gruyere. Top with another slice of bread, butter-side up.
• Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve immediately.

Steps:

• Oven method (great for a crowd of six or fewer): Put a rimmed baking sheet on the middle rack of the oven and preheat to 450 degrees F. Make one sandwich per person: Sandwich 2 slices of cheese between 2 slices of bread. Spread or brush the outside of the sandwich with 1 tablespoon of fat. Place on the preheated baking sheet and cook until the cheese starts to melt, about 5 minutes. Flip the sandwich and bake until golden brown, an additional 5 minutes.
• Panini press method (for crispy crunchy sandwich that needs minimal attention): Sandwich 2 slices of cheese between 2 slices of bread. Preheat a panini press to medium heat. Spread or brush the outside of the sandwich with 1 tablespoon of fat and place in the press. Close the top and cook until lightly browned and the cheese is melted, 5 to 6 minutes.
• Skillet method (fool-proof and low-tech): Sandwich 2 slices of cheese between 2 slices of bread. Preheat a skillet over medium-low heat. Spread or brush the outside of the sandwich with 1 tablespoon of fat and cook until lightly browned, 3 to 4 minutes. Flip the sandwich, and continue cooking until browned and the cheese is melted, 3 to 4 minutes more.
• Great combos:
• 1. Pepper jack and sourdough, brushed with chili oil
• 2. American and white bread, brushed with butter
• 3. Swiss and rye, brushed with mayo
• 4. Cheddar and brioche, brushed with butter

Steps:

• Heat a large skillet over medium heat.
• Combine butter, parsley, Pecorino Romano cheese, and garlic in a small bowl. Stir to combine.
• Lightly coat 1 side of each bread slice with the butter mixture. Flip bread and top 2 slices evenly with provolone cheese and mozzarella cheese. Cover with remaining bread slices, buttered-sides up.
• Place sandwiches into the hot skillet. Cook until golden brown on one side, 3 to 4 minutes. Flip and cook until golden brown on the second side and cheese has melted, 3 to 4 minutes more. Cut each sandwich in half and serve.

Steps:

• Mash the butter with the Parmesan, garlic, parsley and a pinch each of salt and pepper.
• On a work surface, lay out 4 slices bread. Top each piece of bread with 2 slices mozzarella, 6 slices pepperoni, 1 more slice mozzarella and another slice of bread. Spread some of the herb butter on each sandwich.
• In a large nonstick skillet, cook the sandwiches in batches as needed over medium-low heat until browned and crisp, 3 to 4 minutes per side. Season with salt.

Steps:

• The measurements on the margarine are approximate since I made a large portion of the garlic margarine and keep it in the fridge.
• Put garlic salt and margarine in small saucepan or microwave-safe bowl and melt.
• Place in refrigerator to cool to a semi-solid state.
• Pour off any liquid that settles on the top.
• Use the garlic margarine mixture to butter one side of each slice of bread and place buttered side down on a griddle.
• Place cheese on top of one piece of bread.
• Cook until browned on bottom (bread is usually ready when the cheese is good and melted).
• Slap the two pieces together and Enjoy!

Steps:

• Preheat broiler.
• Lightly toast the bread on a baking sheet under the broiler.
• Rub both sides of bread with garlic; chop any leftover garlic and set aside.
• Lay the feta over the top of the garlic-rubbed toasts; sprinkle with leftover chopped garlic followed by chives; top with the white cheese.
• Broil until the cheese melts and sizzles, lightly browning in spots, and the edges of the toasts are crisp and brown.
• Serve immediately, hot and oozing.

Steps:

• Mix together the butter, cream cheese, Parmesan cheese, garlic, oregano, parsley, thyme, dill, basil, and pepper in a bowl until evenly combined. Chill in refrigerator overnight or 8 hours. This can be frozen for long-term storage.

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Toss broccoli, oil, pepper, garlic powder, and salt together in a bowl. Make sure broccoli is well coated.
• Grill broccoli, turning as needed, until lightly browned and fork-tender, 8 to 10 minutes. Transfer to a serving plate and top with Cheddar cheese and red pepper flakes.

Steps:

• In a small bowl, combine the first six ingredients; spread over the cut sides of the bread. Sprinkle with mozzarella and cheddar cheeses.
• Place on an ungreased baking sheet. Broil 4-6 inches from the heat for 2-3 minutes or until lightly browned.
• Cut into slices. Serve.

Steps:

• In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread 5 slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread. , Butter the outsides of sandwiches. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted.

Steps:

• Heat grill. Drizzle garlic with olive oil and sprinkle with salt and pepper. Place cut side down on a large piece of aluminum foil, and place on grill. Cook until lightly browned, about 3 minutes. Turn garlic, and fold foil to enclose tightly.
• Continue cooking until cloves are soft, 15 to 20 minutes, checking often and turning to prevent burning. Remove from grill; let cool slightly. Remove from foil, and place on a serving platter.

Steps:

• In a small skillet over medium low heat, combine oil, butter and garlic.
• Cook garlic in butter and oil gently for 2 or 3 minutes.
• Remove garlic butter mixture from heat.
• Place a large nonstick skillet on the stove over medium high heat. Using a pastry brush, brush 1 side of 4 slices of bread with garlic oil and place buttered side down in skillet.
• Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices.
• Top each sandwich with another slice of bread brushed with garlic butter, buttered side up.
• Flip the grill cheese sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden. Cut grilled 4 cheese sandwiches from corner to corner and serve.