Grilled Cheese For Grown Ups Recipes

Steps:

• Place bread on work surface and spread the outsides of both slices with either butter or mayonnaise, making sure to cover the surfaces. Spread the interiors with either butter, mustard, or fruit preserves. Top one slice of bread with 2 slices of cheese and a combination of your favorite fillings. Sandwich together with second slice of bread.
• Preheat a well-seasoned cast-iron skillet over medium heat. Add the assembled sandwich. Once the cheese starts to melt and the bread on the bottom is golden brown, flip the sandwich; avoid pressing with the spatula to flatten. Grill until cheese has fully melted and the other side is golden brown.

Steps:

• Spread softened butter on the outside of each bread slice.
• In a food processor, add basil, 1/4 C olive oil, 1 t salt, 1 T parmesan cheese; blend.
• In a small bowl, mix mayo, lemon juice and Sriracha chili. You may want to add more than 1 teaspoon. Depending on heat, add to desired taste.
• Heat a cast iron pan to medium heat or use a sandwich press. if using the pan, use 1 T olive oil and then put buttered side of sandwich down. The oil and butter make a tastier mixture.
• Put one buttered side of bread down; spread with pesto mixture; add 2 slices swiss and two slices fontina cheese, add onion slice and top with arugula.
• Spread other slice of bread with hot mayo. Put the mayo side inside.
• Cook approximately 2 minutes until browned on each side. Make sure cheese is melted and bread is nicely golden. Serve with more pesto for dipping, if desired.

Steps:

• Cut loaf of bread in half lengthwise. Top the bottom bread slice with the Teleme cheese, then the smoked ham, distributing it evenly. Place top of bread on sandwich and brush with butter.
• Heat a sandwich grill until hot. Set sandwich, butter side down in grill. Butter top side of bread. Place a heavy pan on top of entire sandwich to evenly distribute weight and cook until nicely browned and the cheese is melted, turning once, 3 to 4 minutes on each side.
• Transfer the sandwich to a work surface and remove the top slice of bread. Spread the underside of the bread with mustard, and add roasted peppers, if desired.
• Replace the top slice of bread, cut the sandwiches into slices, and serve immediately.

Steps:

• Arrange chicken, pesto, and cheese between the two slices of bread.
• Spread outsides of sandwich with margarine.
• Cook sandwich in a non-stick skillet on medium-high heat for about 3 minutes per side, or until cheese is melted and bread is golden brown.

Steps:

• Step 1.
• Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add 1 cup onion and garlic; cook for 10 minutes or until tender and golden brown, stirring occasionally.
• Step 2.
• Sprinkle 2 tablespoons cheese over each of 4 bread slices. Top each slice with 1/2 cup spinach, 2 tomato slices, 2 tablespoons onion mixture, and 1 1/2 bacon slices. Sprinkle each with 2 tablespoons cheese; top with the remaining 4 bread slices.
• Step 3.
• Heat skillet over medium heat. Coat pan with cooking spray. Place sandwiches in pan, and cook for 3 minutes on each side or until golden brown and cheese melts.

Steps:

• Layer the cheese and tomato over 2 slices of bread.
• Sprinkle with salt and pepper to taste, and top each with a few basil leaves.
• Cover with the remaining slices of bread to make sandwiches.
• Heat 2 tbsp oil in a large skillet over medium heat.
• Add the sandwiches and cook, pressing down on them with a spatula until the bottoms are golden brown.
• Flip the sandwich and add the remaining 2 tbsp oil.
• Continue cooking, occasionally pressing down on sandwiches with spatula until the other side is golden brown and the cheese has melted.
• Remove from pan and enjoy.

Steps:

• Preheat a frying pan or griddle and spray with cooking spray or melt butter/margarine over medium heat.
• Break off bottoms of asparagus spears at the point they naturally break.
• Sauté for several minutes.
• At the same time, either butter your bread or place it plain on the griddle or pan.
• Top with one slice of cheese.
• Do the same with the other slice.
• When asparagus is tender-crisp, place it on top of one slice of bread.
• Place other slice on top and continue frying to melt the cheese.
• When the bread is nicely toasted and the cheese is melted enough to hold on the asparagus, remove from heat season with salt and pepper to your liking.