Grilled Placerville Sandwiches Recipes

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GRILLED PORTOBELLO SANDWICH

[DRAFT]

Provided by Food Network

Time 20m

Yield 1 serving

Number Of Ingredients 7



Grilled Portobello Sandwich image

Steps:

  • Heat grill to medium heat. Brush mushroom and pepper with reserved artichoke marinade. Grill 5 min. on each side, brushing with any remaining marinade for the last few minutes. Meanwhile, grill 1 to 2 min. on each side or until lightly toast on both sides. Slide mushroom and pepper. Spread 1 toast slice with dressing; spread remaining toast slice with pesto. Fill toast slices with grilled vegetables, cheese and artichokes to make sandwich. Substitute: Substitute KRAFT Zesty Italian Dressing for the reserved artichoke marinade. Make Ahead: Vegetables can be grilled ahead of time; cool, then refrigerate up to 24 hours. Reheat in microwave before using as directed.

1 Portobello mushroom, gills removed
½ Red pepper
¼ cup marinated artichoke hearts, drained with 1 Tbsp. marinade reserved, divided
2 Slices Italian bread, ½ Inch thick
1 Tbsp. MIRACLE WHIP® Dressing
2 tsp. pesto
1 Kraft Provolone Cheese Slice

GRILLED PORK AND FONTINA SANDWICHES

Provided by Giada De Laurentiis

Categories     main-dish

Time 38m

Yield 4 servings

Number Of Ingredients 11



Grilled Pork and Fontina Sandwiches image

Steps:

  • Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
  • In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
  • To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.

2 (8-ounce) 1-inch thick, boneless pork loin chops
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
2 teaspoons herbes de Provence
1/2 cup mayonnaise
1/4 cup packed chopped fresh basil leaves
2 teaspoons lemon zest
1 teaspoon lemon juice
1 (1 pound) loaf ciabatta or rustic bread, ends trimmed, cut in 1/2 horizontally
4 romaine lettuce leaves, halved lengthwise
4 ounces fontina cheese, cut into (1/4-inch thick) slices

GRILLED PLACERVILLE SANDWICHES

Great eat for lunch or dinner especially if you got leftover chicken from a bbq. For the best flavor grill the chicken breasts on the BBQ with nothing but a bit of garlic salt. The combination of flavors is sure to make this meal a favorite.

Provided by Leahferne

Categories     Lunch/Snacks

Time 20m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 5



Grilled Placerville Sandwiches image

Steps:

  • Assemble sandwiches like so to get the best results -- bread, chicken first then the apple slices and last the cheese, bread again.
  • Spread butter over the top slice of bread then lay the sandwich butter side down on a cold grill or frying pan. You will want the cheese side to be closest to the heat so it has a chance to thoroughly melt. Turn grill or stove on to medium heat.
  • Butter the other slice of bread and with a spatula flip the sandwich once one side has turned a nice golden brown color. The second flip wont take as long so take care not to burn.
  • Serve immediately and enjoy.

Nutrition Facts : Calories 1083.3, Fat 55.2, SaturatedFat 29.5, Cholesterol 211.5, Sodium 1371.5, Carbohydrate 79.6, Fiber 4.2, Sugar 8.4, Protein 66.4

4 chicken breasts, grilled
1 fuji apple, sliced
12 slices cheddar cheese, from block
8 slices sourdough bread
4 tablespoons butter

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