Final Grilled Cheese for April to End Grilled Cheese Month





I'm really turning into a sandwich person. I still don't like them totally loaded down with oodles of gooey cheese but I am actually enjoying all of these grilled cheese variations, which has taken me by surprise. I will miss April, month of the grilled cheese because it has been fun. I look forward to months of grilling and salads and charred things but at least now I have added a whole new catagory to our dinner choices and I have something new to do with all that leftover grilled meat this summer apart from my go to vietnameseish noodle thing or feeding it to the dog (sorry Reno)


Cheesey Turkey Panini
makes two big sandwiches

pesto mayo:
2 tbls mayonnaise
1 tbls sundried tomato pesto
1 clove mashed, roasted garlic (i did my garlic with the caramelized onions)


2 chiabata buns
tomato pesto mayo
thinly sliced tomato
100 grams of sliced swiss cheese
100 grams of sweet mustard coated roast turkey
1 small onion, thinly sliced and caramelized along with 1 huge clove garlic













Cut buns in half. Mix the pesto mayo ingredients together and spread half of it on the bottom of one half of the bun. Next goes 1/4 of the cheese, top with half the onions, then slices of tomato and a final layer of 1/4 of the cheese. Put the top of the bun back and and wrap the sandwich in tinfoil.

Preheat the oven to 375F and put the sandwiches on a baking sheet. Cover them with a heavy cast iron skillet just like I did here and cook them for about 20 minutes.


steamed artichokes with tzatziki was the perfect side dish

Comments

  1. The PortasApril 30, 2011 at 1:25 PM

    I love the tinfoil idea! The sandwich looks wonderful!

    ReplyDelete
  2. MollyApril 30, 2011 at 5:36 PM

    yumm!

    ReplyDelete
  3. KellyApril 30, 2011 at 7:50 PM

    did you see today's blog of note?
    http://www.grilledcheesesocial.com/

    final doesn't have to be FINAL final, right?

    ReplyDelete

Post a Comment

Popular posts from this blog

Vietnamese Chicken Meatballs

Image
I have had a serious craving for bun - if you eat Vietnamese food, you know what I'm talking about. A bowl with crisp, shredded romaine lettuce, cold rice noodles, lots of chopped dry roasted peanuts, fresh mint and cilantro, shredded carrots, cucumbers and some sort of sticky, sweet bbq meat that you pour nuoc chom over and then scarf it all down like a maniac because it's so refreshingly delicious that you can't stand it?? Okay, if you don't eat Vietnamese food and don't know what I'm talking about, go find some. Honestly. So my quest today was to make some but I didn't feel like tackling the bbq pork today but The Kid loves meatballs so I thought I would whip up some sort of Vietnamese meatballs out of ground chicken and do a kind of   Bun Ga Nuong . The only thing I was worried about was the sticky, caramelized glaze on the outside when I found this recipe on the Food and Wine web site.  It's from a cook book called Small Bites by Jennifer J...
Read more

Travel Diary : Toronto to Nova Scotia 2021- First Stop, Montreal

Image
 Hello my lovlelies! The family is on our first vacation in almost two years and it's a covid friendly affair. Not ready for international travel, airports and sharing air for 8 hours, we threw our Segway Ninebot Max scooters on the roof of the car and headed east. We stopped in Montreal for the first night, thinking we would just get up early and continue on our way. HAH who is going to bitch about burrata and rose outdoors? Like that was going to happen. I booked us into the brand, spanking new Hotel St Thomas on Sherbrooke, we dropped all of our crap into the ginormous room and hit the road on the scooters. It was a Monday night, which means just about any restaurant I would want to visit is closed so we did the only thing you can do in on a Monday.... we went to Old Montreal and grabbed an outdoor table at Bevo Bar and had a lovely bottle of Rose, some pizza and apps, perfect after a long day of driving. Once we woke up, we all knew we wanted to stay another night so I took ca...
Read more

Sous Vide Pork Souvlaki

Image
I love the idea of pork souvlaki. I love the flavours, I love the charcoal flavour that the grill imparts and I love any meat that gets dipped in lots of tzatziki. What I don't love is dry, leathery meat and, unfortunately, that is almost always the case when people try to cook small chunks of lean meat over the grill. That's where sous vide comes in. I just made my regular marinade and instead of cutting the pork into bite sized pieces, I cut my pork tenderloins into 1" slices and then after 24 hours of soaking in the fridge, I sous vide them before cutting some of the disks into chunks and skewering them (I left half of them as is and grilled the medallions, which worked even better) right before we threw them on the grill for a quick char. I finally have my perfect pork souvlaki - tender, moist (OH MY GOD THAT HORRIBLE WORD AGAIN) and with all the wonderful souvlaki flavours but without the dry, overcooked bits that are almost unavoidable when you grill them fro...
Read more