Tomato And Cilantro Grilled Cheese Sandwich Recipes

Steps:

• Place the first 8 ingredients in a food processor; process until blended., Spread over each of 4 bread slices; top with cheeses, arugula, red pepper and remaining bread. Brush outsides of sandwiches with butter., On a griddle, toast sandwiches over medium heat until golden brown and cheese is melted, 3-4 minutes per side.

Steps:

• Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry.
• Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a nonstick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

Steps:

• Heat the oven to 350 degrees F.
• In a small bowl, drizzle the tomatoes with oil and season with salt and pepper, to taste. Line a baking sheet with parchment paper and put a cooling rack on top. Arrange the tomato slices on the rack. Roast until the tomatoes begin to caramelize on the edges, 20 to 25 minutes. Remove and let cool, then gently chop.
• Pile the cilantro, onion, lime zest and a pinch of salt together on a cutting board. Chop vigorously until finely minced and combined. Mix in the chopped tomatoes.
• On a griddle or a saute pan large enough to fit the sandwiches, add half of the butter on medium- high heat. Build the sandwiches directly on the grill by putting 1 slice of bread on the pan, making sure the bread gets moistened with the butter. Top with a slice of cheese, evenly sprinkle with 1 tablespoon of the onion-tomato mixture, a second slice of cheese and then top with another piece of bread. Repeat for the rest of the sandwiches, gently pressing down each sandwich with a spatula. After the cheese begins to melt a bit, check the bottom of the sandwich for color and if golden brown, gently flip. Add the other half of the butter around the edges and gently press each sandwich while toasting the second side. Remove when the bottom reveals a golden brown color and the cheese is melted, about 4 minutes. Arrange on serving plates and serve.

Steps:

• 1. I've used good quality sandwich bread, but day old focaccia bread, french bread or ciabatta bread or buns works wonderfully as well. For cheese Iv'e used pepper jack, Asadero, Muenster, Cheddar, I do prefer a white melting cheese.
• 2. Slice tomato(es) and cook over low heat in a non stick skillet with a tsp of olive oil for about 10 min. turning once.
• 3. Spray one side of bread with spray oil, spread Thai chili sauce on other side. You want the Thai chili sauce on the inside of your sandwich, place cheese on on Thai sauce.
• 4. Place tomatoes on next.
• 5. Then onion slices and cilantro.
• 6. Finish off with more cheese. Toast on griddle, grill or in skillet till bread is browned and cheese is melted.

Steps:

• For the tomato soup: Heat the oil in a large Dutch oven over medium heat until hot. Add the cumin seeds, mustard seeds, curry leaves and red chile and cook until it crackles, about 30 seconds. Add the onions, ginger-garlic paste and cilantro and cook until the onions are slightly caramelized, about 5 minutes. Add the tomatoes, tomato puree, masoor dal, sambar powder, salt and pepper, to taste. Cover with water until all the fresh tomatoes are covered and let it cook on a low heat until the lentils are soft, 25 to 30 minutes.
• Carefully ladle the soup into a high-powered blender and blend until smooth, taking care when blending hot liquids. Pour into a medium-large saucepan and add the coconut milk and butter. Heat over medium, stirring occasionally, until just bubbling.
• For the cheese filling: Combine the cheese, cilantro, chili powder, cumin, garam masala and salt to taste in a medium bowl and reserve.
• For the sandwiches: Lay out the bread slices and top half of the slices with the cheese filling. Top with the other slices of bread and spread half the softened butter on the top piece of each sandwich.
• Preheat a double-burner cast-iron griddle pan over medium heat. Add the sandwiches, butter-side down. Carefully spread the remaining butter on the top sides of the sandwiches and cook, turning once, until the bread is golden, about 3 minutes per side. Transfer the sandwiches to paper towels. Cut each sandwich in half on the diagonal.
• Serve the tomato soup hot with the grilled cheese sandwiches on the side.

Steps:

• Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
• Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
• Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.

Steps:

• Spread both slices of bread with a light layer of mayo.
• Put slice of cheese on one piece of bread.
• Add tomato slices.
• Sprinkle with salt, pepper& Italian Seasoning.
• Cover tomato slices with other slice of cheese, then cover with other piece of bread.
• In the meantime, heat griddle or pan with butter and garlic power or minced garlic.
• Also spread butter on top of each side of bread.
• Grill until sandwich is brown on both sides and cheese is melted.

Steps:

• Heat a large skillet over low heat. Spread butter or margarine onto one side of two slices of bread. Place both pieces buttered side down in the skillet. Lay a slice of cheese on each one, and top with slices of tomato, onion and jalapeno. Butter one side of the remaining slices of bread, and place on top buttered side up. When the bottom of the sandwiches are toasted, flip and fry until brown on the other side.

Steps:

• In a small bowl, mash together avocado, lemon juice, cumin and salt until smooth. Stir in parsley and set aside.
• Top four of the bread slices with cheese; spread with avocado mixture and top with tomato slices. Add the four remaining bread slices on top. Using 1 tablespoon of the softened butter, spread some on the top of each sandwich.
• Heat a large nonstick griddle or 12-inch skillet, over medium-high heat. Add sandwiches, buttered sides down. Carefully spread the remaining softened butter over the top of each sandwich.
• Cook 4-6 minutes or until toasted, turning once.