Is this smoked ham and Swiss grilled cheese worthy of the Carnegie name? We think so! All photography courtesy Wisconsin Milk Marketing Board.
July 2010 |
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Grilled Cheese Sandwich Recipes
Grilled Cheese Goes Gourmet
This is Page 2 of a 5-page article. Click the black links below to view all the recipes.
The Carnegie
A deli-style grilled cheese, this recipe includes smoked ham and kosher pickles with Swiss cheese. Use a top-quality ham for best results. Recipe yields 4 servings.
Ingredients
- 8 tablespoons yellow deli-style mustard
- 1 16-inch baguette, cut into 4 even pieces and sliced in half lengthwise
- 16 slices Swiss cheese
- 4 kosher dill pickles, thinly sliced
- 1 pound top-quality smoked ham, sliced
- 4 tablespoons butter, at room temperature
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The “eyes” have it. |
Preparation
- Spread 1 tablespoon mustard evenly over each cut side of baguette. On each bottom piece, place 2 slices Swiss, some pickle slices and 1/4 pound of sliced ham.
- Top with additional pickle slices and 2 additional slices of Swiss. Place bread top on and spread 1 tablespoon butter over sandwich top.
- If using a panini press, heat on medium-high and add 1 tablespoon of butter. Place sandwich on heating element as butter melts; lower top of panini press and press the sandwich together. Cook to golden brown and until cheese melts.
- If you are not using a panini press, heat skillet or sauté pan over medium-high heat, add 1 tablespoon butter and add sandwich when butter melts. Grill for 2 minutes, then carefully turn over and press down with a spatula and grill another 2 minutes. Repeat with remaining 3 sandwiches.
The Cheshire
Edam and Cheddar cheese pair with avocado, tomato, lettuce and bacon for a grand take on a blt. Top it off with an over-easy egg. Recipe yields 4 servings.
Ingredients
- 4 tablespoons mayonnaise
- 1 clove garlic, minced
- 8 slices French-style country bread
- 4 slices edam cheese
- 1 head bibb lettuce
- 2 beefsteak tomatoes, sliced
- 2 ripe avocados, sliced
- 8 slices bacon
- 4 eggs
- 4 slices Cheddar cheese
- 6 tablespoons butter, at room temperature
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Preparation
- Mix mayonnaise with garlic. Spread 1 tablespoon of the mixture on each of 4 slices of bread. Top each with 1 slice edam, a few leaves of lettuce, a slice or two of the tomato, and 1/4 of the avocado slices. Set aside.
- Fry bacon in cast-iron or nonstick skillet until crisp; remove to plate lined with paper towels and drain and pat dry.
- Remove all but 1-2 tablespoons bacon fat from skillet. Crack eggs into skillet and fry until whites are just set; flip over and cook for 1 minute.
- Place 2 bacon slices on top of avocados on each of the prepared bread slices. Top bacon with an egg, a slice of Cheddar, and a slice of bread.
- Wipe the skillet out and return to heat. Add 1 tablespoon butter and, when melted, add sandwiches to skillet.
- Spread sandwich tops with butter. Grill sandwiches until bottom is lightly browned and cheese begins to melt. Flip sandwiches, adding more butter if necessary. Grill until browned and cheese melts.
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