Islander Grilled Cheese Recipes

Steps:

• Cook the bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Remove and drain on a paper towel-lined plate. Wipe out the skillet.
• Heat the butter in the skillet over medium heat. Add 2 bread slices. Top each with one-quarter of the cheese and 2 strips bacon. Spread 2 bread slices with some of the dressing and press them on top of the sandwiches, dressing-side down. Cook until the cheese melts and the bread is golden, 3 to 4 minutes per side. Repeat to make 2 more sandwiches, adding more butter as needed.

Steps:

• Cook the bacon in a large nonstick skillet over medium heat until crisp, about 6-8 minutes. Remove and place on a paper towel-lined plate.
• Heat the butter in the skillet over medium heat.
• Add 2 bread slices. Top each with one-quarter of the cheese and 2 strips bacon.
• Spread 2 bread slices with some of the dressing and press them on top of the sandwiches, dressing-side down.
• Cook until the cheese melts and the bread is golden, 3 to 4 minutes per side.
• Repeat to make 2 more sandwiches, adding more butter as needed.

Steps:

• For the pork belly: Preheat a flattop to 350 degrees F.
• Pour the olive oil onto the flat top. Add the pork belly and sizzle on each side until the edges are crisp and golden but the middle is still soft, about 2 minutes. (You can prepare the pork belly while the sandwich is melting on the flattop.)
• For the islander grilled cheese: Place 2 ounces of Cheddar on each slice of bread, add the basil and close the sandwich. Ladle some clarified butter on the flattop and add the sandwich. Grill the sandwich until the bread is crisp and golden and the cheese is melted. Transfer the sandwich to a cutting board. Use a spatula to open the sandwich and add the pork belly. Add the Pineapple Sriracha Jam, then add the cucumber sticks. Close the sandwich and cut. Voila!
• Add the olive oil to a large pot over medium heat. Add the garlic and cook until golden. Add the ginger, sriracha, pineapples and lemongrass. Cook until the pineapple begins to break down and soften slightly, about 20 minutes. Remove the lemongrass. Use a stick blender to puree the mixture or puree the mixture in a blender in batches.
• Mix the sugar and gelatin in a bowl, then add it slowly to the sauce. Bring to a hard boil and boil, skimming the foam off the top, 5 to 10 minutes. Stir in the soy sauce. Let cool, then stir in the cilantro.

Steps:

• Butter one slice of bread and place in cold skillet, butter side down.
• Spread cream cheese on bread in skillet. Arrange pineapple on cream cheese, using enough to cover. Layer ham slices on top. Top with other slice of bread and butter the outside of that slice.
• Fry over medium heat until toasted, flip and continue until both sides are toasted and filling is warmed.