BEST GRILLED CHEESE EVER
from the Pioneer Woman
4 mild chiles
¼ cup apple cider vinegar
½ red onion, thinly sliced
¼ cup mayonnaise
¼ cup Dijon mustard
8 slices rye bread
12 slices provolone
2 ripe tomatoes, sliced
8 slices Cheddar
½ cup (1 stick) butter, softened
1. Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh). When the chiles are totally charred, throw them into a plastic bag. Seal and allow them to steam and cool.
2. Next, pour the white vinegar over the sliced red onion and let them sit awhile. This'll take away a little of the crazy onion flavor and leave them with a nice sweetness.
3. Finally, make the special sauce: equal amounts of mayonnaise and Dijon. It's the simple things in life!
4. When you're ready 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.
5. For each sandwich, generously spread 2 pieces of rye bread with the special 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.
6. Top with the other slice of bread and spread the outsides with a good amount of butter.
7. Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread!
SMOKED GOUDA & ROASTED RED PEPPER
From the Food Kitchen Network
8 slices of your favourite bread
4-8 slices smoked Gouda (thinly sliced),
4 slices Muenster cheese
1 medium roasted red pepper, thinly sliced
2 cups baby arugula
6 Tbsp unsalted butter, softened
1. Lay out 4 slices of the bread on a work surface. Layer each with some of the smoked gouda, 1 slice of the muenster, a thin layer of sliced red pepper (about 2 tablespoons), 1/2 cup of the baby arugula and another layer of smoked gouda. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
2. Place 2 sandwiches into a medium nonstick skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.
BEST BACON APPLE CHEDDAR
by Rian Handler
8 slices sourdough
4 tbsp. grainy Dijon mustard
12 slices cheddar
1 Granny Smith apple, thinly sliced
1 Pink Lady apple, thinly sliced
12 slices turkey bacon, cooked
3 tbsp. mayonnaise
from my kitchen
My favourite recipes from the kitchen, some tweaked to my needs and the wants of my clients. Without the long drawn-out story and the million pics before you get to the recipe.