Grilled Cheese With Smoked Turkey And Avocado Recipes

Steps:

• Spread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side.
• Serve with Roasted Tomato Soup, recipe follows.
• Preheat the oven to 450 degrees F. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a flameproof roasting pan over medium-high heat. Drizzle with the 1/2 cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes.
• Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves.
• Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.

Steps:

• Spread two slices of bread with mayonnaise. Layer with turkey, tomato and cheese; top with remaining bread. Spread outsides of sandwiches with butter. On a hot griddle, grill sandwiches until golden brown, 3-4 minutes on each side.

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:

• Thinly slice mozzarella. Pit, peel, and thinly slice avocado. Spread butter on one side of each bread slice and turn slices over. Spread mustard on bread slices and top 2 slices with mozzarella, avocado, and turkey. Season turkey with salt and pepper and top with remaining 2 bread slices, buttered sides up.
• Heat a heavy skillet over moderate heat until hot but not smoking and cook sandwiches until bread is crisp and cheese is melted, about 1 1/2 minutes on each side.
• Serve sandwiches with cucumber salad.

Steps:

• Pit, peel and thinly slice avocado.
• Spread butter on one side of each bread slice; turn slices over; spread with mustard.
• Top 2 of the slices with mozzarella, avocado and turkey.
• Season with salt and pepper; top with remaining 2 bread slices, buttered sides up.
• Heat a heavy skillet over moderate heat until hot but no smoking; cooking sandwiches until bread is crisp and cheese is melted, about 1 1/2 minutes on each side.

Steps:

• Halve the avocado and remove the pit. Score the flesh on each half in a criss-cross pattern. Carefully scoop the cubes into a bowl with a spoon.
• Place mango jam in a small bowl and microwave on high until warm and thinned, about 20 seconds.
• Gently stir the jam into the avocado; blend in lemon juice, red onion, salt and pepper.
• Mix the butter-canola blend and Dijon mustard together in another bowl; stir until smooth. Spread mixture evenly on one side of the bread. Turn slices over onto a cutting board.
• Lay the cheese on the unbuttered sides of the bread. Divide the avocado mixture on top of the cheese and spread evenly. Gently top with slice of bread, butter side up.
• Heat a non-stick skillet on medium-high heat. Place the sandwiches in the pan and cook on each side until golden brown and crispy, 2 to 3 minutes. Cut in half diagonally and serve.

Steps:

• Place 1/4 cup cheese on each of 4 bread slices. Divide onion, bacon, tomato and avocado evenly onto bread slices. Top with remaining cheese and bread slices. Spread 2 teaspoons butter over each top slice of bread.
• Place sandwiches, buttered side down, in 12-inch skillet over medium heat. Spread remaining butter over top slices of bread. Cook uncovered about 5 minutes or until bottoms are golden brown. Turn; cook 2 to 3 minutes longer or until bottoms are golden brown and cheese is melted.

Steps:

• Preheat broiler. Arrange bread on a baking sheet and toast lightly on one side, about 1 minute.
• Spread dressing over toasted sides of bread. Layer with tomatoes and smoked turkey. Arrange avocado slices in a spoke pattern over turkey. Sprinkle with cheese on top.
• Broil about 5 inches from heat 1 to 2 minutes, until cheese is melted and bubbly.
• Enjoy!