Blue Cheese and Smashed Avocado with Roasted Tomato Grilled Cheese
Ingredients
- 1 cup grape tomatoes (cut in halves)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 avocado, lightly mashed
- 1 cup fresh arugula
- 4-6 ounces blue cheese, crumbled
- 4 slices seedy bread
- softened butter, for spreading
Directions
- Preheat oven to 400 degrees.
- Toss the tomatoes with olive oil, salt and pepper.
- Grease a baking sheet and add the halved tomatoes.
- Roast for 25 to 30 minutes, remove from the oven and set aside.
- Turn the oven to broil.
- Lightly mash the avocado with the salt and pepper.
- Spread one side of each bread slice with softened butter.
- Take the unbuttered sides and evenly spread the mashed avocado among the insides of all 4 slices of bread.
- Add the blue cheese right on top of the mashed avocado.
- Place the slices of bread on a baking sheet and broil for 30 seconds to 1 minute. Cook until the blue cheese begins to melt.
- Remove from the oven and heat a skillet over medium heat.
- Divide the arugula in two and place right on top of the melted blue cheese. Add a handful of the roasted tomatoes. Place the other half of the bread on top to make a sandwich. Place both sandwiches in the skillet
- Cook until cheese is melted and both sides are golden brown
- Serve immediately.
Loaded Baked Potato Grilled Cheese
Ingredients
- 4 slices country potato bread
- 4 slices cooked bacon
- 1-2 TBSP chopped green onions
- 4 slices sharp cheddar cheese
- sour cream
- butter
Directions
- Pre-heat a griddle or skillet to 350°F.
- Take 4 slices of potato bread and spread a thin layer of sour cream onto each slice of potato bread.
- Top each slice of potato bread with a slice of sharp cheddar cheese.
- Place bacon onto two of the slices of bread.
- Sprinkle each slice of potato bread with chopped green onions.
- Put the sandwiches together
- Spread butter onto the outsides of both sandwiches.
- Place on the griddle and cook until golden brown and the cheese is melted.
Roasted Poblano and Mushroom Grilled Cheese
Ingredients
- 1 large or 2 small poblano chiles
- 2 portobello mushroom caps, thinly sliced, gills removed, optional
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- Eight 1/3- to 1/2-inch-thick slices Cuban sandwich bread, sliced on the diagonal
- 8 slices Monterey Jack cheese (about 6 ounces)
- 1 tablespoon chipotle in adobo puree
- 6 tablespoons unsalted butter, softened
Directions
- Roast the poblano over an open flame or under the broiler until charred all over, turning as necessary.
- Place into a bowl and cover with plastic wrap to loosen the skin. Once cooled, peel off the blackened outer skin
- Slice into thin strips, and then into 1-inch pieces.
- Cook the mushrooms in a medium skillet over medium-high heat with the olive oil.
- When almost softened, about 3 minutes, season with salt and pepper.
- Lay out 4 slices of the bread. Layer each with 1 slice of cheese (of your choice), about 1 tablespoon of the chopped poblanos, 1 tablespoon of the mushrooms and another slice of cheese.
- Brush a thin layer of chipotle in adobo sauce on the underside of the remaining bread and close the sandwiches.
- Thinly and evenly spread the butter on both sides of the bread.
- Place the sandwiches into a medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip and repeat.
- Remove and serve.