• 4/12 Nat Grilled Cheese 5

    From Dave Drum@1:2320/105 to All on Mon Apr 10 14:41:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Big Kahuna's Grilled Cheese
    Categories: Breads, Cheese, Vegetables, Chilies
    Yield: 4 Servings

    4 Poblano or Anaheim chilies
    - (or canned whole green
    - chilies)
    1/4 c White vinegar (opt)
    1/2 Onion; thin sliced
    1/4 c Mayonnaise NOT Miracle Wimp
    1/4 c Dijon mustard or Mr Mustard
    8 sl Swirl rye bread
    12 sl Provolone or Harvati cheese
    2 Ripe tomatoes; sliced
    8 sl Cheddar
    1/2 c Butter; softened

    Begin by roasting the chilies over the flame on your
    stovetop (or under the broiler) until the skin is
    totally blackened (if using fresh). When the chilies are
    totally charred, throw them into a plastic bag. Seal and
    allow them to steam and cool.

    Next, pour the white vinegar over the sliced onion and
    let it sit awhile. This lowers the "sharpness" of the
    onion and leaves a nice sweetness. (optional)

    FINALLY, MAKE THE SAUCE: equal amounts of mayonnaise and
    Dijon. In this case simple mis better.

    To make the sandwiches, scrape the blackened skin off
    the chiles. Scrape out the seeds, too, so you'll wind up
    with big pieces of roasted green chiles.

    For each sandwich, generously spread 2 pieces of bread
    with the sauce. Lay on 2 slices of provolone, 2 slices
    of tomato, 2 slices of Cheddar... a nice layer of
    roasted green chiles... a few red onion slices... and
    one more slice of provolone just to hold it all
    together.

    Top with the other slice of bread and spread outside
    with a good amount of butter.

    Toast the sandwich in a skillet over medium-low heat
    until the cheese is thoroughly melted inside.

    Be careful not to burn the bread!

    Uncle Dirty Dave's Kitchen

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  • From Dave Drum@1:3634/12 to All on Thu Apr 11 17:37:00 2024
    April 12: National Grilled Cheese Sandwich Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Grilled Cheese, Bacon & Oven-Dried Tomato Sandwich
    Categories: Breads, Pork, Cheeese, Vegetables
    Yield: 4 servings

    6 tb Butter; softened, divided
    8 sl Sourdough bread
    1/2 c Shredded sharp white Cheddar
    - cheese
    1/2 c Shredded Monterey Jack
    - cheese
    1/2 c Shredded Gruyere cheese
    3 tb Mayonnaise
    3 tb Fine shredded Manchego or
    - Parmesan cheese
    1/8 ts Onion powder
    4 oz Brie cheese; rind removed,
    - sliced
    Oven-Roasted Tomatoes
    Crispy Fried Onion Rings
    Easy Glazed Bacon

    Spread 3 tablespoons butter on one side of each slice of
    bread. Place bread, butter side down, in a large skillet
    or electric griddle over medium-low heat until golden
    brown, 2-3 minutes; remove. In a small bowl, combine
    cheddar, Monterey Jack and Gruyere. In another bowl, mix
    together remaining 3 tablespoons butter, mayonnaise,
    Manchego cheese and onion powder.

    To assemble sandwiches, top toasted side of 4 bread
    slices with sliced brie and tomatoes. Sprinkle a portion
    of the cheddar cheese mixture evenly over brie; add
    fried onion rings. Sprinkle with the remaining cheddar
    cheese mixture and add bacon; top with remaining bread
    slices, toasted side facing inwards. Spread the
    butter-mayonnaise mixture on the outsides of each
    sandwich. Place in same skillet and cook until golden
    brown and cheese is melted, 5-6 minutes on each side.

    Serve immediately.

    Josh Rink, Taste of Home Food Stylist

    Makes: 4 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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