The Sergeant Pepper isn’t lonely here—its pepper jack cheese partners with cauliflower and onion rings. All photography courtesy Wisconsin Milk Marketing Board.
July 2010 |
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Grilled Cheese Sandwich Recipes
Grilled Cheese Goes Gourmet
This is Page 5 of a 5-page article. Click the black links below to view all the recipes.
The Sergeant Pepper
With sautéed cauliflower and home made onion rings, this grilled cheese is like nothing you’ve tried before. Bonus: You can save the leftover batter in the freezer or refigerator to make more onion rings later. Recipe yields 4 servings.
Ingredients
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2 tablespoons butter
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1 head cauliflower, cut in small pieces
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Salt and pepper
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1/2 cup flour
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1/2 cup rice flour
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2 tablespoons cornstarch
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1 cup cold seltzer water (club soda)
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Vegetable oil for frying
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2 yellow onions, thinly sliced
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8 slices sourdough bread
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4 tablespoons extra virgin olive oil
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4 slices pepper Jack cheese
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4 slices Cheddar cheese
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Spice up your sandwich with pepper Jack cheese. |
Preparation
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Heat large sauté pan over high heat. Add butter and cauliflower; sauté on high until brown, stirring so cauliflower doesn’t burn. Season with salt and pepper; remove to plate lined with paper towels; drain.
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For batter, whisk together flours, cornstarch and a pinch of salt and pepper. Whisk in cold seltzer water until smooth. (Water must be cold for tempura-type batter.) Store batter in the refrigerator until ready to fry.
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Heat 3-4 inches vegetable oil to 350ºF in fryer or deep pan. Dip onion slices into the batter to cover and fry until golden brown. Drain on paper-towel-lined plates and season with salt and pepper.
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Heat grill over medium. Drizzle one side of each slice of bread with a 1/2 tablespoon olive oil; place 4 slices, oil-side down, on grill (or use panini press).
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Top each slice with pepper Jack, cauliflower, fried onions and a slice of Cheddar, in that order. Place remaining 4 bread slices on top of sandwiches, oil-side up. Grill, turning once, until the bread is golden and the cheese is melted.
The Sommerset
Another hearty grilled cheese, this sandwich calls for sautéed zucchini and squash on sourdough. Recipe yields 4 servings.
Ingredients
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1 tablespoon extra virgin olive oil
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2 cloves garlic, minced
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1 zucchini squash, halved lengthwise and sliced 1/8” thick
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1 yellow squash, halved lengthwise and sliced 1/8” thick
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Salt and pepper
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1/2 cup dry white wine
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8 slices bacon or smoked pork loin
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8 slices chipotle Jack cheese
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8 slices sourdough bread
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6 tablespoons butter, at room temperature
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Preparation
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Heat skillet over medium-high heat. Add olive oil and garlic; sauté for 30 seconds, stirring. Add squashes and season with salt and pepper.
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Cook over high heat for 3 minutes. Add wine and let bubble for 3 minutes to cook off alcohol. Remove squash to bowl.
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In skillet, fry bacon until brown and crispy. Drain on paper towels.
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Place 1 slice chipotle Jack cheese on each of four bread slices. Top each with a few tablespoons of squash, 2 bacon slices (or smoked pork loin), and another slice of Chipotle Jack. Top each with another bread slice.
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Heat skillet or sauté pan over medium heat. Butter top of each sandwich, turn over and place, butter-side down, in pan.
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Spread top piece of bread with butter. Grill, turning once, until bread is golden brown and cheese is melted. Sandwiches can also be grilled on panini press or on a gas or charcoal grill.
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