The Sandwich Thread

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Sweet and Spicy Caramelized Onion & BBQ Grilled Cheese, serves 4

Ingredients:

8 slices challah bread
4 slices sharp cheddar
4 slices pepper jack or other spicy cheese
1 large red onion, thinly sliced
3 Tbsp butter
2-4 Tbsp BBQ sauce, depending on how much you love BBQ (I used Stubb’s Sweet Hot, and it was perfect)

Directions:

Melt 1 tbsp of butter in a skillet over medium heat. Add the sliced red onion and stir occasionally until color changes to slightly brown and taste is sweet, about 10-15 minutes. Remove onions from skillet and set aside.

Spread 1 Tbsp of the remaining butter onto one side of each slice of bread.Divide BBQ sauce evenly among 4 of the slices, and spread evenly opposite the butter side. Lay cheddar cheese on top of sauce. Divide caramelized onion among the sandwiches, then top with pepper jack. Finish assembly by placing remaining bread slices on top. The butter sides of the bread should both be on the outside of the sandwiches.

Melt the remaining butter in the skillet on medium-low. Cook sandwiches two at a time, flipping when bread is golden brown on one side and cheese begins to melt. If cheese is not melting quickly enough, place a lid over the pan or use a heavy skillet to place on top and press the sandwiches down. Now devour.

ringfingertanline.com
 
Enough now Satanboy. It's cold and late and you're making me hungry for one of those.
 
satanboy said:
View attachment 130793
Sweet and Spicy Caramelized Onion & BBQ Grilled Cheese, serves 4

Ingredients:

8 slices challah bread
4 slices sharp cheddar
4 slices pepper jack or other spicy cheese
1 large red onion, thinly sliced
3 Tbsp butter
2-4 Tbsp BBQ sauce, depending on how much you love BBQ (I used Stubb’s Sweet Hot, and it was perfect)

Directions:

Melt 1 tbsp of butter in a skillet over medium heat. Add the sliced red onion and stir occasionally until color changes to slightly brown and taste is sweet, about 10-15 minutes. Remove onions from skillet and set aside.

Spread 1 Tbsp of the remaining butter onto one side of each slice of bread.Divide BBQ sauce evenly among 4 of the slices, and spread evenly opposite the butter side. Lay cheddar cheese on top of sauce. Divide caramelized onion among the sandwiches, then top with pepper jack. Finish assembly by placing remaining bread slices on top. The butter sides of the bread should both be on the outside of the sandwiches.

Melt the remaining butter in the skillet on medium-low. Cook sandwiches two at a time, flipping when bread is golden brown on one side and cheese begins to melt. If cheese is not melting quickly enough, place a lid over the pan or use a heavy skillet to place on top and press the sandwiches down. Now devour.

ringfingertanline.com
Click to expand...
Now this is something I would definitely like to try. Looks frikken ama-zing!
 
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Serves 4

30 minutes or fewer

Smoked sun-dried tomatoes give this sandwich a meaty taste and texture.
2 avocados, halved and thinly sliced
⅓ cup julienned, smoked sun-dried tomatoes (1 oz.)
2 Tbs. diced red onion
2 cups lightly packed baby spinach
4 4-oz. ciabatta rolls, split in half
1. Layer avocado slices, tomatoes, onion, and ½ cup spinach on each roll. Spray panini with cooking spray.

2. Coat skillet or grill pan with cooking spray, and heat over medium heat. Place panini in pan; weight with smaller-diameter saucepan weighted with 1 or 2 cans. Cook 2 minutes, remove weight, flip panini, replace weight, and cook 1½ to 2 minutes more. (Or cook 4 minutes in panini maker.)

http://www.vegetariantimes.com/recipe/avocado-spinach-panini/
 
A Berry Patriotic Grilled Cheese Sandwich

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Makes 4 sandwiches
Prep time: 30 minutes
Active work time: 20 minutes

Ingredients:

About 2 dozen small to medium-sized fresh strawberries, washed and dried
1/4 cup grapeseed oil (or another neutral oil), divided
1 cup thinly sliced red onion
2/3 cup balsamic vinegar
1 cup fresh blueberries, washed and dried
Sea salt and freshly ground black pepper
8 average-sized slices of your favorite sandwich bread
1/2 pound thinly sliced Gruyère (1/8 to 1/4-inch slices)

Directions:

Hull and then slice the strawberries approximately 1/4-inch-thick.
Add about 1-1/2 tablespoons of oil to a medium sauté pan, heat it over medium heat and add the onions. Sauté, stirring every couple of minutes or so, until they're soft and caramelized, about 10 minutes. Add the balsamic vinegar and reduce the heat to low. Simmer until the vinegar has reduced by about 75-percent and is thick, like syrup. This should take about 7 minutes. Turn off the heat and add the blueberries. Use a fork to gently mash them. (You just want to flatten them slightly, so they don't roll out of the sandwich when you're cooking them). Season to taste with a bit of salt and black pepper.
Drizzle the remaining oil on one side of each for the 8 slices of bread.
Preheat a sauté pan or grill.
Place 4 of the bread slices, oiled side down, on a clean, dry surface. Evenly distribute about half of the sliced cheese among them, and then evenly distribute the blueberry-balsamic mixture on top. Add an even layer of the strawberry slices, dividing them between the 4 sandwiches. Distribute the remaining slices of cheese, and close the sandwiches with the remaining slices of bread, oiled sides up.

Once the pan or grill is very hot, add the assembled sandwiches, and cook until the bottoms are golden brown. Then carefully use a flat-bottomed metal spatula to flip the sandwiches over. (You will likely need to use your hand to assist). Cook until both sides are golden brown. If the cheese hasn't melted at this point, turn the heat to low and loosely cover with foil.

Cut the sandwiches in halves or for a great bite-sized snack, you can cut them into fourths.

http://www.yumsugar.com/Grilled-Cheese-Strawberries-35080527
 
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Green Goddess Grilled Cheese Sandwich

Ingredients
2 slices bread (we used a white bread, but one filled with lots of different whole grains and seeds would be *awesome*)
2-3 tablespoons Green Goddess Herb Pesto (recipe below)
2 slices mild white melty cheese like mozzarella
handful fresh baby spinach
¼ avocado, sliced
2 tablespoons goat cheese, crumbled
olive oil (and butter if you’re so inclined)

Directions
Spread about 1 tablespoon of Green Goddess Herb Pesto onto each slice of bread (2 tablespoons total, but if you’re sensitive, go light, the pesto is STRONG).

On one slice of bread, add 1 slice of cheese, sliced avocado, crumbled goat cheese, spinach, second slice of cheese, then top it with second slice of bread. Press together gently.

Heat 1 tablespoon olive oil in a frying pan over medium low heat. (If you want to use butter, add it to the oil and let it melt). Add the sandwich to the oil and cook until bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.

Green Goddess Herb Pesto

Ingredients
1 clove garlic
1 (or 2 if you’re ballsy) anchovy fillet (in oil)
½ small shallot, chopped (about 1 tablespoon)
1 teaspoon lemon juice
handful chopped fresh Italian parsley
handful chopped kale
2-3 tablespoons chopped fresh tarragon
1 tablespoon chopped chives
¼ cup olive oil
salt and pepper to taste

Directions
Pulse garlic, anchovy, and shallot in food processor until chopped. With the food processor running, add lemon juice, parsley, kale, tarragon and chives. (It won’t process very well yet, don’t worry).

Very slowly drizzle in olive oil until kale and herbs get sufficiently chopped and everything is the consistency of a pesto. You may need more or less of the olive oil depending on how big a “handful” of herbs is to you. You can also turn off the food processor and push herbs down the side of the bowl with a spatula every once in a while.

Season to taste with salt and pepper (You probably won’t need too much salt if you used 2 anchovies).

(This makes a lot, but you will use it all for other things. We added more olive oil to make it back into a salad dressing.)
 
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