The Nantucket’s smoked salmon and cream cheese with cheddar and pickles makes it a more elaborate substitute for the standard lox and cream cheese bagel. All photography courtesy Wisconsin Milk Marketing Board.
July 2010 |
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Grilled Cheese Sandwich Recipes
Grilled Cheese Goes Gourmet
This is Page 4 of a 5-page article. Click the black links below to view all the recipes.
The Nantucket
A delicious replacement for the standard bagel with cream cheese and lox, the pickles and Cheddar on this sandwich take it from breakfast to lunch. Recipe yields 4 servings.
Ingredients
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4 tablespoons capers, rinsed and drained
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4 scallions, thinly sliced
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4 ounces cream cheese
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8 slices country French bread or focaccia
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4 slices aged Cheddar
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8 ounces lox or smoked salmon, thinly sliced
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2 large dill pickles, sliced
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6 tablespoons butter, at room temperature
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Slice a block of top-notch Cheddar instead of using pre-cut slices for best flavor. |
Preparation
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Mix capers, scallions and cream cheese until smooth.
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Spread mixture on one side of bread slices.
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Heat skillet or sauté pan over medium heat.
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Top 4 bread slices each with a slice of Cheddar, 2 ounces lox, and some pickle slices. Top each with another bread slice.
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Add 2 tablespoons butter to heated pan; place the sandwiches in pan. Top each with 1 tablespoon butter and grill for 3 minutes; flip carefully and grill until bread is browned and cheese melts.
The Perry
Grilled cheese for dessert? Of course! This sophisticated open-face sandwich calls for delicate poached pears and blue cheese with bacon, for a sweet and salty treat. Recipe yields 4 servings.
Ingredients
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4 slices applewood-smoked bacon
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2 Bosc or Bartlett pears
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2 cups Ruby Port wine
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1 cup sugar, divided
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1 cinnamon stick
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2-3 star anise
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Nonstick cooking spray
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1 cup sliced almonds
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2 tablespoons butter
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4 slices brioche
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4-6 ounces (3/4-1 cup) blue cheese, crumbled
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Candied orange rind for garnish, optional
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Preparation
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Heat large sauté pan over high heat; add bacon and fry until crisp; remove and drain on paper-towel-lined plates. Cut bacon strips into small pieces.
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Peel pears and halve lengthwise. Remove core and seeds. Place pears in small saucepan with Port, 1/2 cup sugar, cinnamon stick and star anise. Cook over low, to just below simmer for about an hour to 90 minutes, until pears are easily pierced with a knife but stay intact. Remove from heat and keep pears in the poaching liquid until ready to use.
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To candy the almonds*, line jelly roll pan bottoms and sides with aluminum foil; spray with nonstick cooking spray. Set aside.
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Heat 1/2 cup sugar over medium-high heat in saucepan. When sugar melts and turns light amber color, add almond slices and stir to coat. The combination will become dry and a bit hard to stir, but keep stirring over medium-high heat.
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Once sugar returns to liquid form, remove to prepared jelly roll pan. Spread, let cool, and break up.
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To finish the grilled cheese, heat skillet or sauté pan over medium heat.
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Add 1-2 tablespoons butter and 2 slices brioche. Top each slice with 1-2 ounces blue cheese and let it melt a bit while the bread bottoms brown. Remove to plate and repeat with remaining bread and cheese.
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Top each sandwich with half a poached pear, sliced, about 1/4 cup of candied almonds, and 1 tablespoon bacon pieces. Serve open-faced.
*You may use storebought candied almonds if you prefer.
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