Time 25m Yield 4 servings. Number Of Ingredients 6 Steps:
On four slices of bread, layer the ham, provolone cheese, coleslaw and cheddar cheese. Top with remaining bread slices. Spread oil on outsides of sandwiches., On a griddle, toast sandwiches until bread is lightly browned on both sides.
Time 30m Yield 4 servings Number Of Ingredients 9 Steps:
Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste. Place 3/4-ounce Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 3/4-ounce pepper Jack. Top with 1 large or 2 medium slices tomato and other slice of bread. Repeat with 3 other sandwiches. Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle and weigh down with a heavy skillet or plate. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot.
Time 15m Yield 1 serving. Number Of Ingredients 7 Steps:
Split roll enough to open (don’t cut all the way through); place open-faced on a baking sheet. Layer remaining ingredients in order listed over roll. Bake at 350° for 10 minutes or until the cheese is melted and sandwich is warm. Fold top of roll over and serve immediately.
Time 5m Yield 2 Number Of Ingredients 6 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.
Time 25m Yield 8 to 10 servings Number Of Ingredients 15 Steps:
Heat a grill to medium and oil the grates. On two large sheet pans, divide bell peppers, zucchini and eggplant. Drizzle the contents of each sheet pan with 1/4 cup olive oil. Season with salt and black pepper, and toss to evenly coat. In batches, grill the vegetables, turning occasionally, until cut sides are tender and lightly charred, 3 to 5 minutes for the lettuce, 8 to 10 minutes for the zucchini, and 10 to 12 minutes for the peppers and eggplant. Transfer them to one very large (or two large) serving platters as they finish cooking. Meanwhile, in a medium bowl, combine lemon juice, anchovies and garlic; whisk until well blended. And salami, cherry peppers, olives, celery, parsley and the remaining 3/4 cup oil, and mix well. (Makes about 2 cups neonata.) Generously drizzle or spoon some of the neonata over the grilled vegetables. Serve vegetables warm or at room temperature, with the remaining neonata on the side.
Time 8h20m Yield 4 cups, 12 serving(s) Number Of Ingredients 11 Steps:
In large bowl, combine ketchup, brown sugar, vinegar, mustard, Worcestershire and liquid smoke. Stir in salt, pepper and garlic powder. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast, cover and cook on low for 8-10 hours. Remove chuck roast from cooker, shred with a fork and return to slow cooker. Stir meat to evenly coat with sauce; continue cooking approximately 1 hour. Spoon meat onto toasted buns and top with additional barbecue sauce, as desired.
Time 1h5m Number Of Ingredients 7 Steps:
Stir capers into dressing. Slice off top of bread and scoop out soft interior to create a hollow bread bowl. Spoon 2 to 3 tablespoons dressing in bottom. Layer vegetables and pork in bread, drizzling 2 to 3 tablespoons dressing between layers. Add arugula and replace loaf top. Wrap tightly in plastic and refrigerate 1 hour (or up to 1 day). Cut sandwich into wedges and serve with cucumber.
Time 10m Yield Makes 1 serving. Number Of Ingredients 5 Steps:
Cover 1 of the bread slices with cheese slices and peppers; sprinkle with basil. Top with remaining bread slice. Spread outside of sandwich with dressing. Cook in nonstick skillet on medium heat 5 min. or until golden brown on both sides, turning once.
More about “zesty grilled sandwiches recipes”
Time 4h40m Yield 4 Number Of Ingredients 9 Steps:
Stir barbeque sauce, onion, ketchup, brown sugar, salt, black pepper, and chili powder in slow cooker; add pork loin and coat with sauce. Cover and cook on High until pork is very tender, about 4 1/2 hours. Shred pork with 2 forks. Keep warm on Low until ready to serve. Serve on onion rolls.
