Yummygrilledtunaandcheesesandwiches Recipes

Steps:

• Spread both sides of the bread thinly with butter.
• Place the cheese on the bread and then the tuna.
• Grill for 2 minutes on each side or until the bread is golden brown.
• Serve or refrigerate and eat later (they are still nice cold).

Steps:

• Heat oven to 400ºF.
• Fill bread slices with Singles to make 4 sandwiches.
• Spread outsides of sandwiches with margarine; place on baking sheet.
• Bake 8 min.; sprinkle with half the Parmesan. Turn sandwiches; sprinkle with remaining Parmesan. Bake 6 to 8 min. or until golden brown.

Steps:

• Place 4 slices of bread on a cutting board. Lay half the cheese slices on the bread. Lay the bacon, tomato, or ham on top of the cheese. Cover with the remaining cheese. Top with the remaining slices of bread and press down slightly.
• Heat a large skillet over medium-low heat and melt a tablespoon of the butter. Carefully place 2 of the sandwiches in the pan, and cook until the bread browns and the cheese is slightly melted, about 5 minutes. Turn the sandwiches with a spatula and add a small hazelnut-size piece of butter to the pan. Cook until the other side of the sandwiches is toasted and the cheese is melted, about 3 to 5 minutes more. Repeat with the other sandwiches. (If at any time the bread starts to brown too quickly, lower the heat to prevent the bread scorching before the cheese melts.) Serve.

Steps:

• Spread 3 tablespoons butter on 1 side of bread slices. Toast bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, mix together mayonnaise, Manchego cheese, onion powder and remaining 3 tablespoons butter. In another bowl, combine cheddar, Monterey Jack and Gruyere. , To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until bread is golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Steps:

• Cut the slices of cheddar cheese; not too thick, but not skimpy, either; cut one slice in half.
• Take the two slices of bread and generously butter each of them on one side.
• Heat up a cast iron skillet over medium heat.
• Get yourself the cover from a Revereware saucepan, or another cover of about the same size.
• Place one of the slices of bread, butter side down, in the hot skillet.
• Spread 2 and a half slices of cheese on the bread, then cover it butter-side-up with the other slice of bread; eat the extra, unused half of the cheese slice.
• Push the bread down a little with the metal spatula, then cover the whole thing up with the saucepan lid (the idea is to heat the air up underneath the lid and melt the cheese faster as you're also browning the bread).
• Uncover every minute and check the cooking bread color- you want it golden, not burnt (no matter what Mom says - she likes 'em black for some reason).
• When it's to the color you like, carefully flip the sandwich over, press down on it with the spatula to squish the bread and cheese together, and re-cover with the saucepan to continue melting the cheese.
• After about 3-5 minutes of slow cooking, you'll have a wonderfully golden, melty, gooey grilled cheese sandwich!

Steps:

• Preheat a griddle or nonstick skillet to medium-low. Spread 2 teaspoons of the butter on one side of a bread slice. Repeat with the remaining butter and bread. Place one of the slices butter-side down and shingle the cheese on top, covering the entire surface. Top with the other slice of bread, butter-side up.
• Place the sandwich on the griddle and cook until the bottom is golden brown and crisp, 3 to 4 minutes. If the bread is browning too quickly, shift the griddle off the heat. Flip the sandwich, then cover with a small metal bowl and cook until the bottom is golden brown and the cheese is melted, 3 to 4 minutes. Once golden brown on both sides, toast the edges of the sandwich, if desired. Transfer to a cutting board, cut in half on the bias and serve immediately.