CARAMELIZED ONION GRILLED CHEESE
How to elevate the classic grilled cheese? How about filling thick slices of brioche with three cheeses, fresh herbs, a splash of prosecco and a spoonful of Dijon mustard? Add a jammy onion spread inspired by the flavors of French onion soup and you've got one unbeatable sandwich!
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a medium skillet over medium heat. Add the onions and sprinkle with the thyme, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the onions are browned and tender, about 20 minutes. Turn off the heat and stir in 1 tablespoon of the Dijon mustard and 1 tablespoon water to coat the onions. Transfer to a bowl and set aside.
- Heat a griddle over medium heat.
- Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, garlic and remaining 1 teaspoon Dijon mustard in a food processor until combined but still chunky and spreadable. Evenly spread the cheese mixture over one side of each slice of bread. Top 2 slices with the onion mixture and then sandwich the onions with the other 2 slices, cheese-side in. Spread the remaining butter on the outside of each sandwich and season with salt and pepper. Griddle the sandwiches over medium heat until golden brown on the first side, about 5 minutes. Flip and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes more.
SUPREME HOAGIE
This hoagie reigns supreme with the combination of Boar's Head Ovengold® Turkey Breast, Low Sodium Deluxe Roasted Beef and Low Sodium Deluxe Ham.
Provided by Food Network
Categories main-dish
Time 5m
Yield 1 Serving
Number Of Ingredients 12
Steps:
- Place opened roll onto a clean work surface. In a small bowl, combine olive oil, vinegar, and basil. Drizzle the vinegar mixture on the inside top half of the roll. On the bottom half of the roll, layer ingredients in the following order: lettuce, beef, turkey, ham, tomato, onion, peppers, and pickles. Crown with the top roll.
CARAMELIZED ONIONS, CABRALES BLUE CHEESE AND WILD MUSHROOM FLATBREAD
Steps:
- Heat butter and olive oil in a medium saute pan. Add onions and sugar and cook slowly until soft and caramelized. Heat olive oil in a large saute pan over high heat. Add the mushrooms and saute until golden brown and cooked down. Season with salt and pepper to taste. Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on one side until golden brown, turn over spread with the mozzarella, onions and mushrooms and blue cheese.
SMOKED ITALIAN SAUSAGE HOAGIE
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 2h5m
Yield 8 sandwiches
Number Of Ingredients 11
Steps:
- Heat a grill to medium-low heat. Use a 2-stage fire or indirect heat setup on your gas grill. Add the soaked applewood chips to a smoker box and place the box directly onto the heating element or coals. Once plumes of smoke appear, place the sausage links over the indirectly heated side of the grill and smoke for about 1 hour, flipping halfway through. The internal temperature of the sausages when tested with a meat thermometer should read 160 degrees F at this point. Move the sausages to the hot side of the grill and give them a char on the outside for 3 to 5 minutes per side.
- Meanwhile, skewer the onion quarters on metal or wooden skewers. Place the bell peppers and onions on the hot side of the grill and cook until charred on all sides, 20 to 30 minutes. Set aside until cool enough to handle.
- Remove the majority of the skin and all of the seeds and stems of the peppers and give them a rough chop along with the charred onions. Place both into a food processor along with the olive oil and garlic and blend until smooth. Season with salt and pepper.
- Top a roll with a hot sausage followed by a nice smear of the smoked pepper spread, a sprinkle of ricotta salata and a couple of slices of pepperoncini. Serve immediately.
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