Recipes for "grilled cheese"

Heat a frying pan to medium high heat. For each slice of bread, butter one side and place slice butter side down on the hot pan.

Add a layer of cheese to one of the slices. As the bread begins to toast just slightly, and the cheese begins to soften, spread the heated sauerkraut over the slice of bread with cheese. Using a spatula, flip the cheese-less bread slice over on top of the slice with cheese and sauerkraut.

After 30 sec or so, check to see if the cheese is just beginning to melt. If it is, flip the whole sandwich over onto the other side. Toast a minute more or less on that side until the cheese has melted, but isn't runny. Remove the sandwich from the pan. Slice in half.

Gather all ingredients.

Preheat a nonstick skillet over medium heat. Generously butter one side of a slice of bread.

Place bread butter-side down in the hot skillet; add 1 slice of cheese.

Butter a second slice of bread on one side and place butter-side up on top of cheese.

Cook until lightly browned on one side; flip over and continue cooking until cheese is melted.

Repeat with remaining 2 slices of bread, butter, and slice of cheese. Serve and enjoy!

Gather all ingredients.

Preheat the oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking dish.

Spread 6 slices of bread with 2 tablespoons butter on one side.

Lay buttered slices of bread, butter side down, on an extra large baking sheet.

Spread bread slices evenly with cream cheese.

Top each bread slice with 2 slices of Cheddar cheese

Top cheese with remaining bread slices.

Spread tops of bread slices with 2 tablespoons butter.

Bake sandwiches for 12 to 14 minutes, flipping once, until cheese is melted. Let sandwiches cool at least 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).

Meanwhile, prepare soup mixture. Whisk together tomato soup, tomato juice, eggs, Italian seasoning, and garlic powder in a bowl. Stir in chopped tomato.

Cut toasted sandwiches into 1-inch cubes.

Pour soup mixture into prepared dish.

Place cubes evenly over soup mixture in dish; pressing slightly to submerge in soup mixture.

Sprinkle with shredded Italian blend cheese.

Bake until heated through, golden brown, and cheese is melted, 25 to 30 minutes.

Pour olive oil into a 4-quart saucepan to cover the bottom and heat over medium- high heat. Add butter and allow to melt. Add onions and cook, stirring once or twice, until soft and translucent, about 6 minutes. Season with salt and cook for 2 more minutes, making sure the onions don't burn. Add garlic and cook until fragrant, about 1 minute. Add tomatoes with their juices and vegetable broth. Bring to a boil, reduce heat and simmer, uncovered, untile flavors are blended, about 20 minutes.

Puree tomato soup with an immersion blender until smooth. Pour tomato soup back into the sauce pan. Slowly pour in cream and stir to blend. Keep soup warm over low heat.

Meanwhile, for grilled cheese croutons spread 1 1/2 teaspoonsbutter on each of the 8 slices of bread. Place about 1 tablespoon cheese per slice into a non-stick skillet. Place bread, butter side down onto the cheese. Top bread with another 1 tablespoon cheese.

Allow cheese to melt. Place slice of bread on top of the melted cheese, buttered side faced up. Add 1 tablespoon cheese to the buttered side. Turn the sandwich over to let the cheese on the outside melt and lightly brown. Once cheese is browned, remove sandwiches and cut into 1-inch cubes.

Ladle soup into bowls, garnish with basil and grilled cheese croutons. Enjoy!

Make the Garlic Butter Tomato Sauce. Pour the tomatoes into a dry nonstick skillet. Heat until they start to get just slightly charred on the outside. Reduce heat and add one tablespoons of butter and give it a stir (it will probably splatter). Press the tomatoes gently with the back of a wooden spoon to release their juices. Add balsamic, garlic, and one more tablespoon butter. Simmer all together until thick and yummy. Season with salt and pepper.

Assemble. Layer the pesto, cheese, and tomato sauce onto a slice of bread. Top with a slice of bread, spread with butter on the outside of the bread. (Repeat for second sandwich.)

Pan-fry. Transfer your sandwich to a skillet over medium high heat. Cook until the cheese is melted, flipping once or twice to get both sides browned. When you pull that sandwich off the skillet, let me just tell you: you are in for THE BEST MOMENT OF YOUR LIFE.

Preheat the oven to 425 degrees. Slice the potato and carrots lengthwise, making thin pieces that will lay flat on the sandwich. Place on a baking sheet and drizzle with olive oil. Pull leaves off herbs and sprinkle over vegetables (or use whole sprigs, but remove after roasting). Season generously with salt and pepper.

Roast for 10-15 minutes, flipping when vegetables start browning. Remove from oven when vegetables are tender-crisp and have a light brown crust.

Heat a skillet or griddle to 400 degrees. Slice the cheese into thin pieces. Butter the bread on the outside; layer with cheese, vegetables, and cheese. Grill for 5-10 minutes or until cheese is melted and outside of bread is browned and crispy.

Preheat griddle or panini press to medium-high heat.

Assemble 2 sandwiches in this order: bread, 1 1/2 tbs. preserves, pear, 4 slices bacon, 2 slices cheese, bread.

Spread butter on top and bottom of sandwich and grill for 4-8 minutes, or until cheese is melted and top is golden brown.

Chop the ingredients to roughly the same size, and stir them together in a bowl. Done!

Add a slice of provolone to a piece of bread. Top with a layer of salami, prosciutto, and pepperoni. Divide the meat evenly among the four sandwiches.

Top meat with a handful of fresh basil leaves and a second piece of provolone cheese. Add second piece of bread and press down slightly to keep the sandwich together.

Preheat a large skillet over medium-low heat. Once warm, add about 1/2 tablespoon of butter per sandwich you are cooking. Usually, I cook two at a time. When the butter has melted, add the sandwich and coat the bread with the melted butter, then flip and coat the second side as well.

Let sandwiches cook over medium-low heat for about 3 to 4 minutes per side, making sure they don’t get too browned. After about 6 to 8 minutes total, the cheese in the sandwich should be well melted and the bread toasted. Done!

Repeat the process for the last two sandwiches. I like to serve the first two to kids while I make the last two for adults, but you can also keep the first two warm in a 200°F oven while you make the last two.

Serve sandwiches with chips, salad, steamed veggies, and/or giardiniera.

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Set a rack in the upper third of the oven. Place the butter on a rimmed baking sheet and bake in the preheated oven until it melts, about 5 minutes.

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Spread goat cheese evenly on 5 of the bread slices.

Carefully tilt the pan so the melted butter coats the bottom. Arrange all of the bread slices in a single layer in the melted butter on the baking sheet. Ensure the goat cheese is facing up.

Place 1 cheddar slice on each bread slice with goat cheese and place 1 slice each of provolone and 1 slice of Swiss on each plain bread slice.

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Return to the oven and bake at 425°F until the cheese is bubbly and the bread is beginning to brown, about 7 minutes.

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Remove from the oven and assemble the sandwiches by combining each of the goat cheese slices with the provolone and Swiss slices. Return to oven and bake until bread is golden and toasted, 3 to 4 minutes.

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Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Simply Recipes / Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Claire Spollen

Heat a couple teaspoons of butter in a small stick-free pan on medium heat. When the pan is hot and the butter foamy, crack the egg into the pan.

Cook the egg until the whites are cooked and it is still somewhat runny in the yolk (or not runny at all if that's what you prefer), and remove the egg from the pan to a plate and set aside.

Heat a cast iron pan or griddle on medium high heat. Spread some butter on one side of one slice of rye bread. Place the slice butter side down on the pan.

Add a layer of ham to the bread. Add a layer of spinach to the ham. Place the egg on the spinach. Top with a layer of cheese and finally the second slice of rye bread.

Spread some butter over the top of the top slice of bread. When the bottom slice is nicely toasted, use a metal spatula to carefully flip the sandwich over to the other side. You may need to use your hands to help the flip happen without everything spilling out. If the ingredients do spill out a bit, just gently edge them back in.

Press down with a spatula to help get the heat to the cheese. Cook until toasted on this second side. Remove from pan, cut in half, and eat!

preferably a cast iron one, over medium-high heat for 1-2 minutes.

While the pan is heating, assemble the sandwich, starting with a layer of bread, then cheese, then turkey, arugula, pickles, and another slice of bread.

Butter the side closest to the cheese and place the sandwich butter-side down on to the hot pan to cook.

Once the bottom of the sandwich is browned, about 2-3 minutes, butter the top of the sandwich and carefully flip the sandwich over in the pan. Toast for another minute, then turn the heat to its lowest setting and cover the pan. Watch the cheese, and when it melts you're done. Eat immediately.

Slather the softened butter on both sides of each slice of bread. Add one slice of the mozzarella and one slice of the cheddar to one buttered bread slice and season with salt and pepper. Cover with another buttered bread slice. Repeat to form two sandwiches.

Place the sandwiches in a sauté pan or frying pan set over medium-low heat. Cook the sandwiches until golden brown on both sides, approximately 2 minutes per side. Keep an eye on the heat and reduce it to low if needed—you don’t want the bread to burn before the cheese has melted.

Transfer the sandwiches to a wire rack and allow to cool for 1 minute before cutting in half and serving.

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Preheat the oven broiler.

Place 6 slices of bread onto a baking sheet. Spread a small handful of mozzarella cheese over each slice. Top with remaining 6 slices of bread.

Mix together butter and garlic powder in a small bowl; brush some garlic butter over tops of sandwiches or spread with the back of a spoon. Sprinkle with dried oregano.

Place sandwiches under the broiler until golden brown, 2 to 3 minutes. Remove the sheet from the oven, flip sandwiches, brush tops with garlic butter, and sprinkle with oregano. Return to the broiler; cook until tops are golden brown, about 2 minutes.

Cut sandwiches in half diagonally; serve immediately with vodka sauce on the side for dipping.

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside.

Heat a large skillet over medium heat. Spread butter onto one side of each slice of bread. Lay 4 slices of bread, butter side down, in the skillet. Top with a slice of cheese, 2 slices tomato, bacon, and another slice of cheese. Cover with a slice of bread, butter side out. Fry sandwiches until golden on both sides.

Spread 1/2 of the mayonnaise onto one side of a slice of bread; place, mayonnaise-side down, in a skillet. Top with American and pepper Jack cheeses. Spread remaining mayonnaise onto one side of remaining slice of bread; place, mayonnaise-side up, on top of cheese.

Cook sandwich in the skillet over medium heat until cheese melts and bread is golden brown, about 2 1/2 minutes per side.

Whisk eggs, milk, garlic powder, Italian seasoning, and Parmesan cheese together in a bowl.

Place each American cheese slice between two pieces of bread to assemble 6 sandwiches.

Dip both sides of each sandwich in egg mixture.

Heat a non-stick frying pan over medium heat.

Place dipped sandwiches in the hot frying pan; cook until golden brown and cheese is melted, about 3 minutes per side.

1. In a small bowl, mix together the butter, garlic, and herbs,

2. Spread one side of each piece of naan with garlic butter. Flip the naan over and layer the cheese on one half of the naan. Fold the other half of the naan over the cheese (like a taco). Repeat with the second piece of naan.

Spread one side of each piece of naan with garlic butter. Flip the naan over and layer the cheese on one half of the naan. Fold the other half of the naan over the cheese (like a taco). Repeat with the second piece of naan.

3. Heat a large skillet over medium heat. Place the naan (the buttered sides should be on the outside), one at a time, in the skillet and cook until golden on each side, about 3-4 minutes per side. Serve topped with honey, chili flakes, and sea salt, if desired. Enjoy!

3. Heat a large skillet over medium heat. Place the naan (the buttered sides should be on the outside), one at a time,

in the skillet and cook until golden on each side, about 3-4 minutes per side. Serve topped with honey, chili flakes, and sea salt, if desired. Enjoy!

1. In a bowl, combine the butter, miso, garlic, herbs, jalapeño, and black pepper

2. Spread the inside of each piece of bread with miso butter. Sandwich evenly with cheese. Then add the top piece of bread.

3. Heat 1-2 tablespoons olive oil or butter in a large skillet over medium heat. Place the sandwiches in the skillet and cook until golden on each side, about 3-5 minutes per side. Drizzle with honey.

1. Preheat oven to 425° F.

2. Arrange the tomato slices on a parchment-lined baking sheet. Scatter the smashed garlic cloves around the tomatoes. Drizzle everything with olive oil and season with salt pepper, and chili flakes. Bake 20-25 minutes, until tomatoes are deeply roasted.

3. Remove the garlic from the pan and pop the cloves out of the skin. Mash the cloves with a fork into a paste. Mix the roasted garlic with the basil pesto.

4. Brush the outside of each slice of bread with butter. On the inside of half of the slices of bread, spread with fig preserves. Evenly layer the cheeses, the tomatoes, pesto, and the remaining cheese. Add the top piece of bread.

5. Melt 1-2 tablespoons butter in a large skillet over medium heat. Place the sandwiches in the skillet and cook until golden on each side, about 3-5 minutes per side. EAT and ENJOY!

1. Arrange the tomatoes on a cutting board and sprinkle with salt and pepper. Let sit 15 minutes to draw out excess moisture.

2. In a large skillet set over medium heat, cook the prosciutto until crisp, about two minutes per side. Remove from the skillet.

3. In a bowl, combine the butter, parmesan, and one tablespoon sage.

4. Brush the outside of each slice of bread with the sage butter. On the inside of half of the slices of bread, evenly layer half of the cheese, the tomatoes, pesto, a sprinkle of chopped sage, arugula, prosciutto, and the remaining cheese. Add the top piece of bread.

5. Heat 1-2 tablespoons olive oil or butter in a large skillet over medium heat. Place the sandwiches in the skillet and cook until golden on each side, about 3-5 minutes per side. EAT and ENJOY!

1. In a bowl, combine the spinach, artichokes, mozzarella, gouda, parmesan, garlic, basil, and a pinch each of red pepper flakes, salt, and pepper.

2. Cut open one side of the pita, creating a small opening. Stuff the cheese mixture evenly between each pita. if your pitas don't have a pocket, just slice in half and layer with the cheese.

3. Butter the outside of each pita.

4. Heat a large skillet over medium heat. Place the pita, one at a time, in the skillet and cook until golden on each side, about 3-4 minutes per side. Serve topped with honey, chili flakes, and sea salt (if desired). Enjoy!

1. Arrange the tomatoes on a cutting board and sprinkle with salt and pepper. Let sit 15 minutes to draw out excess moisture.

2. In a bowl, combine the cheddar, Havarti, basil, thyme, and chives.

3. Brush the outside of each slice of bread with butter. Sprinkle the parmesan and everything spice over both buttered sides of the bread, pressing the spice mix gently into the bread to adhere. On the inside of half of the slices of bread, evenly layer half of the cheese mix, the tomatoes, bacon, and the remaining cheese. Add the top piece of bread.

4. Heat 1-2 tablespoons olive oil in large skillet over medium heat. Place the sandwiches in the skillet and cook until golden on each side, about 3-5 minutes per side. EAT and ENJOY!

1. Melt 2 tablespoons butter in a large skillet over medium-high heat. When the oil shimmers, add the onions and cook 3 minutes, until softened. Add half the apple cider, season with salt and pepper and continue cooking another 5 minutes, until the cider has mostly evaporated. Add the remaining cider and cook another 5 minutes or until the onions are golden and caramelized. Add the thyme, sage, and crushed red pepper, cook another minute. Remove from the heat.

2. In a large skillet set over medium heat, cook the prosciutto until crisp, about 2 minutes per side. Remove from the skillet.

3. Brush the outside of each slice of bread with olive oil. On the inside of half of the slices of bread, evenly layer the cheeses, onion, apples, and prosciutto. Add the top piece of bread, olive oil side facing up.

4. Place the sandwiches, 1-2 at a time, in the skillet and cook until golden on each side, about 3-5 minutes per side. During the last minute of cooking, add 1/2 tablespoon butter and 2 sage leaves. Repeat with the remaining 2 sandwiches. Serve immediately, topping with the crispy sage. EAT and ENJOY.

1. Heat a large skillet over medium heat and a pat of butter.

2. Spread the outside of each slice of bread with butter and arrange the cheddar and havarti cheese on each side of the sandwich. Sprinkle the parmesan and everything spice over both buttered sides of the bread, pressing the spice mix gently into the bread to adhere.

3. Place the sandwiches, one at a time, in the skillet and cook until golden on each side, about 4-5 minutes per side.

1. Combine everything in a small bowl or glass jar. Keep stored in a cool, dry place. If needed, season to taste with more salt.

Combine ground beef, parsley, garlic, Worcestershire sauce, and steak seasoning in a bowl; mix until thoroughly combined. Form into three equal patties.

Heat a nonstick griddle over medium heat. Place burgers onto the warm griddle and cook to desired doneness, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove burgers and set aside.

Warm a second griddle over medium heat. Butter one side of each bread slice. Place 1/2 of the bread onto the griddle, buttered-side down. Add a slice of cheese, a burger, and a second slice of cheese to each one, then top with the remaining bread, buttered-side up.

Cook until bread is golden brown and cheese is melted, 6 to 10 minutes, flipping halfway through.

In a medium bowl, toss together the coleslaw mix and bean sprouts.

Spread one side of each bread slice with margarine. Spread opposite side of 4 slices with honey mustard. Layer the honey mustard side of the 4 bread slices with the coleslaw mixture and cheese. Top with remaining 4 bread slices, margarine side out.

In a large skillet over medium heat, cook the sandwiches about 2 minutes on each side, until the cheese has melted and the bread is golden brown.

For each sandwich, spread 1 tablespoon butter on one side of two pieces of bread. Place the bread buttered-side down in a large skillet or on a griddle over medium-low heat. Sprinkle 2 ounces (1/2 cup) shredded cheese evenly over both slices. Cook until the cheese has melted and the bread is crisp, about 2 minutes.

Remove from the skillet. Layer one side with 2 to 3 pieces of bacon, the slices from half a tomato seasoned with some salt and pepper, and 3 leaves of lettuce. Close the sandwich. Repeat for remaining sandwiches. Slice in half and eat warm.

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