Grilledbrieandfigsandwicheswithsweetpotatofries Recipes

Steps:

• Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.
• Heat the grill to high.
• While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from the heat.
• Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.

Steps:

• Brush the potato wedges with oil and season with rub, salt and pepper. Grill, turning once, until nicely marked.
• Whisk the syrup with the mustard. Brush the potatoes with the glaze and turn a few times to caramelize.

Steps:

• 1. Heat a panini press according to the manufacturer's instructions. Alternatively, heat a ridged grill pan or large skillet over medium heat.
• 2. Using a serrated knife, cut the roll in half horizontally. Spread each cut side of the roll with 1 tablespoon of the fig jam, drizzle the jam with 1 teaspoon of the oil, and season it with the salt. Arrange the Cheddar pieces closely on the bottom roll half, being sure that the cheese does not hang over the sides of the roll. Cover it with the remaining roll half, jam-side down.
• 3. Place the sandwich in the panini press and cook it until the roll is toasted and golden brown and the cheese is desirably melty, about 4 minutes, depending on the press. If using a ridged grill pan or skillet, place the sandwich in the pan and top it with a cast-iron skillet or heavy saucepan. Cook until the underside is toasted, about 2 minutes. Flip the sandwich over, top it with the cast-iron skillet again, and cook until the other side is toasted and the cheese is melty, about 2 minutes more.
• 4. Cut the sandwich in half and serve it hot.

Steps:

• Place 2 large sweet potatoes in a pot and cover with cold water. Bring to a simmer over medium-high heat and cook until easily pierced with a knife, 25 to 35 minutes. Drain and let cool slightly, then cut into 1/2-inch-thick wedges.
• Brush the sweet potatoes with 1 tablespoon olive oil and sprinkle with 1 1/2 teaspoons chili powder and a little salt. Grill over medium-high heat, turning once, until well marked, 2 to 5 minutes per side. Remove to a platter; drizzle with olive oil and sprinkle with flaky salt.

Steps:

• In a small saucepan over medium heat, bring the balsamic vinegar to a simmer. Cook until reduced by half, 5 to 7 minutes. Whisk in the fig jam until emulsified. Remove from the heat.
• Arrange the burrata, figs and prosciutto on a serving platter. Drizzle with the olive oil and 2 tablespoons of the balsamic fig sauce (reserve the remaining for another use). Garnish with the basil and mint, then season with flakey salt. Serve with the toasted baguette.

Steps:

• Spread the fig preserves onto 4 slices of bread.
• Cut the Brie into 8 long, thin slices.
• Lay 2 slices of Brie over the preserves. (I have also used creme de brie since I don't really care for the rind of Brie. If you go this route you can just spread the creme de Brie over the other slices of bread.).
• Arrange the prosciutto over the Brie.
• Top with the remaining 4 slices of bread.
• Spread half of the butter over the tops of the sandwiches and invert onto a hot skillet or pan.
• Spread the remaining butter on the other side of the sandwiches.
• Cook on the stove or in the oven, turning the sandwiches over once or twice, until the bread is golden brown and the Brie is melted.
• Cut in half to serve.

Steps:

• Heat a griddle over medium heat.
• Spread cut sides of bread with fig jam. On the bottom half of the bread, layer 1/2 the cheese, then the ham, the figs, and the remaining cheese. Enclose with the top half of the bread. Brush with rosemary oil. Place on griddle or in a nonstick skillet, and weight top of sandwich with a heavy skillet or a foil-lined brick. Cook until bottom is golden, about 4 minutes. Flip sandwich over, and repeat with opposite side. Cut crosswise into 6 to 8 pieces; serve immediately.

Steps:

• Clean the grates of an outdoor grill, and preheat to 375 degrees F (190 degrees C).
• Melt butter and stir in Creole seasoning and smoked paprika.
• Pat fillets dry with a paper towel, and brush each side with the seasoned butter mixture.
• Carefully oil grill grates and place fillets on the grill for 1 minute. Gently rotate the fish on the grate 60 to 90 degrees, to make grill marks, and continue grilling for 1 more minute. With a fish turner, turn fillets over and grill for 1 minute. Rotate and grill for 1 more minute. Fish is done when it flakes easily with a fork and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
• Open sandwich rolls and place Romaine leaves and grilled fish inside. Top with tomato slices. Add remoulade sauce and serve.

Steps:

• Preheat oven to 500 degrees. Line a large baking sheet with foil. Scrub the sweet potatoes and cut into fries 1/2-inch thick. Toss on the baking sheet with the olive oil and season lightly with salt. Spread in a single layer and bake for 10 minutes; flip with a spatula, then bake until the ends start to crisp about 8 to 10 minutes.
• Heat a nonstick griddle or large skillet over medium heat.
• Lay the bread slices in pairs on a work surface. Spread the fig preserves equally onto 4 slices of bread.
• Lay 2 slices of cheese over the preserves.
• Arrange the prosciutto on top, folding evenly with the edges of the bread.
• Cover the remaining bread slices and spread half the butter on top. Invert the sandwiches and spread the remaining butter on the other side.
• Put sandwiches in hot pan, cook turning once or twice until both sides are golden and crisp and the cheese is melted.
• Cut the sandwiches in half and serve with sweet potato fries.

Steps:

• Split each roll, and layer with the mozzarella and prosciutto.
• Spread the top slices with the fig jam, then close up to form sandwiches.
• Lightly butter the outside of each sandwich.
• Heat a heavy nonstick skillet or panini press over med-high heat.
• Place the sandwiches in the pan, working in two batches depending on the size of the pan.
• Press the sandwiches or close the grill and brown, turning once or twice, until the bread is crisp and the cheese is melted; **you can press the sandwiches by weighting them with something heavy-such as a skillet or wide-bottomed saucepan.
• Though the rolls start off as round, once pressed they are considerably flatter and can easily be turned, if careful.
• Serve right away, cut on the diagonal.

Steps:

• Combine honey, lemon rind, and goat cheese, stirring till blended. Spread 1 tbls. goat cheese mixture on each of 4 bread slices; top each slice with 1 1/2 teaspoons preserves and 1/2 teaspoons basil. Top with remaining bread slices. Lightly coat oustide of each sandwich with margarine or cooking spray.
• Heat a large nonstick skillet over medium heat. Add 2 sandwiches to the pan. Place a weight(cast iron or heavy skillet) on top of sandwiches; press gently to flatten. Cookk 3 minutes on each side, or until bread is lightly toasted, leaving pan on top of sandwiches as they cook.
• Repeat with remaining sandwiches. Sprinkle with powdered sugar.
• Makes 4 sandwiches.

Steps:

• In a large skillet cook garlic in hot oil for 30 seconds.
• Add spinach.
• Cook over medium heat, tossing till spinach begins to wilt; remove from heat and set aside.
• Divide the cheese among 4 slices of the bread.
• Top with spinach-garlic mixture.
• Cover with remaining bread slices.
• Lightly butter the outside of each sandwich.
• In a large skillet cook half of the sandwiches over medium-low heat for 5 to 7 minutes or till golden brown.
• Turn sandwich and cook for 2 minutes more or till golden brown and cheese melts.
• Transfer to a warm oven.
• Repeat with remaining sandwiches.