CHEESY CHICKEN MELT WITH ALL OF THE ONIONS RELISH
Steps:
- Heat a large sauté pan with 2 teaspoons of the vegetable oil over high heat until it is smoking. Season the chicken with 3⁄4 teaspoon of the salt and gently place it in the pan. Cook on one side until almost cooked all the way through, about 5 minutes. Flip the chicken and cook on the other side for about 30 seconds, or until it is no longer pink. Transfer the chicken to a plate to rest.
- Immediately add the yellow onion and the remaining 2 teaspoons vegetable oil to the pan. Stir and cook for 5 minutes, or until the onion is dark and smells amazing but is not burnt. If it's getting too dark, lower the heat. Add the vinegar, along with the liquid that has collected on the plate where the chicken is resting, and turn the heat to low. Simmer the onion for 2 to 4 minutes, or until the liquid has evaporated. Transfer the onion to a bowl, using a rubber spatula to scrape the pan out completely. When the onion has cooled down a little, about 5 minutes, add the red onion, scallions, fried shallots, and remaining 1⁄4 teaspoon salt and stir to combine.
- Melt 2 tablespoons of the butter in the same pan. Lay out two slices of bread on your work surface and place a slice of cheese on each. Top each piece of cheese with half of the onions, two pieces of chicken, and another slice of cheese, and cover with another slice of bread. Place the sandwiches in the pan with the melted butter. Cook over medium heat, about 3 minutes, until the cheese on the bottom slice is melted and the bread is nicely toasted. Add the remaining 1 tablespoon butter to the pan and flip the sandwiches. Cook them for another 1 to 2 minutes, until the cheese is melted and the bottom is toasty. Remove the sandwiches from the pan, cut them in half, and insert a frilly toothpick or cocktail sword near the top in each half and serve.
MIDNIGHT HAM AND CHEESE MELT
Late night munchies hit and I looked around the kitchen. I found a loaf of foccacia with all the seasonings baked in, yummo. That was the inspiration...
Provided by TMoney
Categories Lunch/Snacks
Time 7m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Butter one slice of foccacia and place butter side down in a hot skillet.
- layer 2 slices of smoked ham and top with 2 slices of cheese, lower the heat.
- top with pickles and cover the skillet to help melt the cheese.
- spread dijon mustard on the top slice of bread and place on top of sammie.
- butter the outside of the bread and flip sammie to toast up.
Nutrition Facts : Calories 645.8, Fat 52.1, SaturatedFat 28.8, Cholesterol 185.4, Sodium 3699.9, Carbohydrate 6.7, Fiber 2.2, Sugar 2.8, Protein 39.3
HAM 'N' CHEESE MELTS
These one-of-a-kind sandwiches are a new twist on traditional ham and cheese sandwiches without a lot of extra work. Prepared spaghetti sauce provides a tasty dipping sauce.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- On four slices of bread, layer with provolone cheese, ham, then cheese. Top with remaining bread. , In a shallow dish, beat eggs and milk. In another shallow dish, combine bread crumbs and Parmesan cheese. Dip sandwiches into egg mixture, then into crumb mixture. , In a large skillet over low heat, cook sandwiches in butter for 4 minutes on each side or until golden brown. Serve with spaghetti sauce for dipping.
Nutrition Facts : Calories 511 calories, Fat 28g fat (15g saturated fat), Cholesterol 165mg cholesterol, Sodium 1272mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 3g fiber), Protein 22g protein.
ST. PATTY MELT
If you think substituting braised greens for the patty is crazy, you're not alone, because that's what I thought. Then I tried it and was treated to one of the best grilled cheese sandwiches of my life. Even if you never use these greens to make a grilled cheese sandwich, you should still master this recipe to serve as a side to meat, with pasta, or scrambled into some eggs. This stuff is just shockingly delicious. I served mine with radishes and cornichons.
Provided by Chef John
Categories Main Dish Recipes Sandwich Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Remove tender, leafy parts of kale and mustard greens from their tough stems and place in a large bowl. Cover with cold water and wash greens, allowing dirt to sink to the bottom. Transfer greens into a colander or strainer to drain thoroughly.
- Bring a large pot of generously salted water to a rolling boil over high heat. Add drained kale and mustard greens, using a spatula to make sure they are immersed. Bring back to a boil; cook until barely tender and not soft, 3 to 4 minutes. Transfer to a bowl and let cool until easily handled.
- While greens are cooling, heat 3 tablespoons butter in a pan over medium heat. Saute garlic, green onions, and salt until they soften and turn translucent, about 5 minutes. Stir in black pepper and cayenne.
- Squeeze water from cooled greens and chop. Add greens to the pan and continue to cook and stir until just heated through, 2 to 3 minutes. Taste and adjust for seasoning. Remove from heat and stir in rice vinegar.
- Heat about 2 tablespoons butter in a pan over medium-low heat. Add 2 slices French bread; place 1/4 of the Irish Cheddar cheese on top. Place about 1/2 cup of braised greens on 1 slice of bread; top with remaining bread slice, cheese side-down. Cook, flipping as needed, until surface is golden brown and crisp, cheese is melted, and greens are heated through, 2 to 3 minutes.
- Repeat with remaining bread, cheese, and greens. Remove to a cutting board, slice in half at a slight angle, and serve.
Nutrition Facts : Calories 765 calories, Carbohydrate 56.8 g, Cholesterol 135.1 mg, Fat 49.6 g, Fiber 6.8 g, Protein 28.5 g, SaturatedFat 30.5 g, Sodium 1114.7 mg, Sugar 2.3 g
THE MUNROE MELT
I created this sandwich one weekend when I couldn't decide whether to have turkey, roast beef, or ham. This sandwich has all three! You can substitute Italian roast beef for the regular roast beef to take this sandwich to another level. Most supermarket delis carry the Italian, you just have to ask. Also, the order of the ingredients is important for all of the tastes to blend properly.
Provided by LAURIE ABKEMEIER
Categories Main Dish Recipes Sandwich Recipes Turkey
Time 10m
Yield 1
Number Of Ingredients 9
Steps:
- Preheat the oven broiler. Line a baking sheet with aluminum foil.
- Open the sandwich roll onto the prepared baking sheet. Spread the mustard-mayonnaise blend on one half of the roll and top with the turkey, Swiss cheese, and ham.
- Spread 1 tablespoon of mayonnaise on the other half of the roll and top with the roast beef, tomato slices, and Muenster cheese.
- Broil the sandwich open-faced until the cheese melts and begins to bubble and the ham begins to crisp around the edges. Remove the sandwich from the oven and put both sides together.
Nutrition Facts : Calories 835.1 calories, Carbohydrate 76.1 g, Cholesterol 108.8 mg, Fat 38.1 g, Fiber 4.3 g, Protein 47.1 g, SaturatedFat 14.9 g, Sodium 2371.7 mg, Sugar 7.5 g
CAROLINA HAM & CHEESE MELT
These delicious sandwiches make a simple lunch special or a quick dinner seem not so rushed. Perfect for leftover holiday ham and turkey; or you can use deli sliced ham. This recipe was inspired by a beautiful cool spring evening and left over Easter ham. Our 4 year old loved his - I used a mayo and mustard combo for his. Goes well with a fresh garden salad, oven fries and a nice bottle of California White Bordeaux.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix the butter, mustard, horseradish, worcestershire, onions and poppy seeds in a small bowl.
- Lightly spread the mixture on both sides of the cut roll (do not use it all yet). Place ham on bottom slices, add a little more dressing to the top of the ham and top with mounds of grated cheese. Put the tops on each one.
- Wrap the sandwiches individully in foil and place in a 350 degree oven for 25-30 minutes or until cheese melts.
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