grilled cheese | sweet with brie

I love brie, and I never thought in a million years to make a grilled cheese sandwich with it.  These sandwiches were so delicious; let's just say that my mom really hates that I have introduced her to this aspect of brie!

 {prepping the sandwiches}

{cranberry and brie}

one year ago:  egg salad
two years ago: lentil and chickpea salad

cranberry and brie
from cooking

makes 2 sandwiches

1/3 cup cranberry sauce
4 slices sourdough bread
3 oz brie
butter
apple/pear (optional)

1. Spread one side of each slice of bread with butter.
2. Top two slices with cranberry sauce and brie.
3. Grill according to your preference.
4. Serve and enjoy!

{raspberry, dark chocolate, and brie}

 
raspberry, dark chocolate, and brie
from ambitious kitchen

makes 2 sandwiches

4 slices of sourdough
2 oz favorite dark chocolate
3 oz brie
1 pint raspberries (or strawberries would be good too!)
butter

1. Spread one side of each slice of bread with butter.
2. Top two slices with chocolate, raspberries, and brie.
3. Grill according to your preference.
4. Serve and enjoy!

That wraps up this wonderful week of grilled cheese sandwiches!  Did you find one you want to try?  Do you have any you want to share?  I'd love to hear from you!

Pin It

grilled cheese | spinach, roasted pepper, and feta

Putting all the makings of my favorite salad ingredients on a sandwich?!   That was a no-brainer....

{almost too beautiful to eat... almost}

one year ago:  crushed peas with smoky sesame dressing

spinach, roasted pepper, and feta grilled cheese
from grilled cheese social

makes 2 sandwiches

4 slices multi-grain bread
4 oz crumbled feta
1 cup fresh spinach
6 oz roasted red peppers
Fresh ground black pepper
Mayonnaise

1. Spread a thin layer of mayonnaise on one side of each slice of bread.
2. Layer half of ingredients on two slices of bread.
3. Close the sandwich.
4. Grill according to your preference.
5. Enjoy!

Have you ever thought to put exotic ingredients in your grilled cheese?  Me neither!

Pin It

grilled cheese | roast beef and smoked gouda

I love Gouda; it's one of my favorite cheeses.  When I saw this recipe, it was different so I wanted to try it.  I was so obsessed with this sandwich, I had it four times--in one week!

 {roast beef and smoked gouda}

 {making the sandwich--the caramelized onions are what makes this delicious!}

 {serve with a delicious bowl of soup for an easy meal}

one year ago:  beef and broccoli

roast beef and smoked gouda
from running to the kitchen

makes 4 sandwiches

2 large onions, sliced
4 tablespoons butter, divided
2 tablespoons fresh sage, coarsely chopped
8 slices of sourdough bread
1 pound sliced roast beef
8 slices smoked Gouda

1. Melt 2 tablespoons of the butter in a large skillet over medium heat.  Once the butter is melted, add the onions and caramelize until browned.  Turn off heat and add sage.  Allow to sit for about 3 minutes.
2. Use the remaining tablespoon of butter to spread on one side of each slice of bread.
3. Layer one slice of cheese on each slice of the bread.
4. Next lay the roast beef on top of the cheese.
5. Spoon some of the onions (you may have extra) on top of the roast beef.
6. Top the other slice of bread/cheese.
7. Grill according to your tastes: panini press, on top of the stove, or in the toaster oven.  Here is a tutorial on each method.
8. Serve and enjoy!

I prefer a hot sandwich over a cold one any day (unless it's made to be cold like egg salad or chicken salad).  Are you a classic grilled cheese person, or do you like to experiment?

Pin It

how-to | make grilled cheese sandwiches

April 7th is National Grilled Cheese Day so I thought I would make a week of it and explore the wonderful world of grilled cheese because (let me be honest) who doesn't love to eat a grilled cheese sandwich?!

The most important part of a grilled cheese sandwich is how you make it.  There are three ways to make a grilled cheese, and I have broken down each into some simple steps!

 {the pan method before and after}

the pan method

1. Heat a non-stick pan to medium-high.
2. Thinly spread mayo on the OUTSIDE of the sandwich.
3. Place sandwich in pan and press down with a spatula.  You don't need to keep constant pressure (unless you want to), but I alternated about 15 seconds between each sandwich.
4. Check after 1 minute; if sandwich is browned to your liking, then flip and repeat the pressing.
5. Serve!

 

 {the panini press/electric grill method before and after}

the panini press/electric grill method

1. Plug in grill and heat to medium-high.
2. Thinly spread mayo on the OUTSIDE of the sandwich.
3. Place sandwich on grill and close.
4. Cook for 2-3 minutes or until desired doneness is reach.
5. Serve!

 {the toaster oven method before and after}

the toaster oven method

1. Heat toaster oven to broil.
2. Place each slice of the sandwich in toaster oven (open as in the the above before picture).
3. Toast until cheese melts/browns.
4. Allow sandwich to cool for about 5 minutes then press together.
5. Serve!

I loved the toaster oven method for years, but I must confess that I really love the pan or panini method much better!

How do you prefer your grilled cheese sandwich?  Is there a method that you use that I didn't mention?  I'd love to hear it!


Pin It

Cuban Pork and Black Bean Melts with Pickled Onions

Good things happen in threes right?  Well, on Wednesday, I won tickets to the Kentucky Proud WineFest in Louisville tomorrow, and then I was offered a new job with a great company on Friday.  Then on Sunday, I partnered with HerKentucky.com to do a monthly KY Proud recipe!  After the terrible start to 2014, I think it's shaping up to be a great year!  YAY!!!

Anyway, this sandwich was simply delicious and so easy to make!  Despite the insane amount of paprika, this was not a spicy dish.  A nice, hot sandwich on a weeknight with a side salad makes for a quick dinner.

{Cuban Pork and Black Bean Melts with Pickled Onions}

{Rubbing spice mix on pork}

{Pickling red onions}

{Adding beans to shredded meat}

{Preparing sandwich by spreading mustard on it then follow with pickles, meat mixture and broiling cheese}

{Add pickled onions to the top and enjoy!}

Cuban Pork and Black Beans Melts with Pickled Onions
from Better Homes and Gardens

Prep time: 30 minutes
Cook time: 6-8 hours
Assembly: 10 minutes

2 pounds pork loin, cut into 5 chops
4 teaspoons ground cumin
4 teaspoons paprika
4 teaspoons ground black pepper
2 large onions, sliced
1/2 cup dry white wine
2 bay leaves
3 cloves garlic, minced
15 oz black beans, drained and rinsed
1/2 cup red wine vinegar
1 tablespoon sugar
1/4 teaspoon salt
1 large red onion, sliced
4 tablespoons yellow mustard
1 cup pickle slices
8 slices rye bread
8 slices Swiss cheese

1. In a small bowl, combine cumin, paprika, and black pepper until well combined; rub meat with spice mixture.
2. In a crock-pot, combine yellow onion, wine, bay leaves, and garlic.  Top with spiced meat.
3. Cook on low for 6-8 hours.
4. Make Pickled Red Onions:  Combine red wine vinegar, sugar and salt in a bowl.  Microwave until sugar is dissolved.  Add onion and stir to coat.  For best flavor, allow to set overnight, stirring as often as possible.
5. Transfer meat to a large bowl and shred with two forks
6. Strain cooking liquid, discarding the solids, and saving about 1/2 cup.  
7. Add beans to the meat and add broth back to moisten meat.
8. Preheat broiler.
9. Meanwhile, toast bread to a medium toast.
10. Arrange bread slices on a large baking sheet.  Coat bread with mustard.  Then add pickles, meat mixture and one slice of cheese.
11. Broil 2-3 minutes or until cheese is melted and starting to brown.
12. Place sandwich on a plate and top with Pickled Red Onions.
13. Serve.

If you like the idea of sandwiches in the crock-pot, I have also made Shredded Buffalo Chicken Sandwiches.  Because of the sandwiches' success, I am looking to make more in the future.  Anyone have any suggestions?  Maybe a meatball sandwich....

Happy Monday!

Pin It

Vegetarian Pita Sandwiches

I had a complete brain fart yesterday and forgot to post!  Sorry about that!  I made these Vegetarian Pita Sandwiches for a recent family gathering, and they were delicious!  Even the hardcore meat-eaters thought so!  (I'm working on getting them turned around!)

 {Vegetarian Pita Sandwiches}

This is part of the My Legume Love Affair challenge for April!  Woot!!!  That's my second challenge completed this month.  See the first here because it was another vegetarian dish!

{Thank you a day through my life, Lisa's Kitchen and The Well-Seasoned Cook for hosting this challenge!}

 {Preparing the beans for the next morning}

 {Cooked beans that are ready to eat!}

One year ago:  Beet Salad

Vegetarian Pita Sandwiches

Serves 8

Prep time: 10 minutes
Cook time 6-8 hours
Assembly time: 10 minutes

3 cans chickpeas, drained and rinsed
1 cup vegetable broth
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 medium onion, diced
3 cloves garlic, minced
8 pitas
Toppings like spinach, eggs, feta, quark, cream cheese, tomatoes, etc--make these your own!
Mexican--guacamole, lettuce, jalapenos, and corn
Mediterranean--tzatziki, spinach, feta, tomatoes, parsley, olives, cucumbers
Asian--sweet Thai chili sauce, cabbage, carrots, rice noodles
American--cheddar cheese, onions, ketchup

1. Combine all ingredients except pita and toppings in a crock-pot.
2. Cook for 6-8 hours or until you get home.
3. Make your pitas however you want!  The possibilities really are endless!

As with many foods I bring to family gatherings, I did not go home with anything because everyone else laid claim to my food!

Pin It

Egg Salad

What to do with 18 farm-fresh eggs courtesy of the in-laws?  Make egg salad of course!

 {Egg Salad with Crackers--my favorite way to eat it}

{Mixing the egg salad together}

{Egg Salad Sandwich on Rye--the hubby's favorite way to have it}

One year ago: Lentil and Chickpea Salad

Egg Salad

Serves 8

Prep time: 5 minutes
Cook time: 20 minutes
Assembly time: 5 minutes

18 eggs, at least 2 weeks old (makes for easier peeling!)
4 oz ham, cubed (optional)
1/2 small onion, diced
2 cloves garlic, minced
2 tablespoons relish
1 cup mayonnaise
1 teaspoon mustard

1. Place the eggs in a pan with enough water to cover them; turn the burner on medium.
2. Meanwhile, gather and prep the remaining ingredients.
3. Once water begins to boil, set a timer for 5 minutes.
4. After the time goes off, pour the hot water out and add cool water to the pan.  Allow eggs to cool before peeling.
5. Peel and dice eggs.
6. Mix all ingredients together until combined.
7. Season to taste with salt and pepper.
8. Refrigerate overnight for best flavors, but it can be served immediately.

To be quite honest, egg salad takes a lot of work because you have to peel so many eggs, but it makes for a quick and easy lunch or dinner served with some raw veggies.  I'm getting more eggs Saturday so I might make a variation on egg salad.  Anyone have any suggestions?

Pin It