bz.toflyintheworld.com
New recipes

Miniature Grilled Cheese Sandwiches with Orange Marmalade

Miniature Grilled Cheese Sandwiches with Orange Marmalade


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


January 14, 2013

By

Blue Moon Brewing Company

This recipe uses Blue Moon’s Belgian White to the best of its ability, using it to create a tangy, fresh orange marmalade that you’ll eventually spread onto some bread with cheese to create a gooey grilled cheese.

Ingredients

  • 4 oranges, medium-size
  • 2 bottles Blue Moon Belgian White
  • 4 whole cloves
  • 1 lemon, zested and juiced
  • 2 Cups sugar
  • 1 Cup clover honey
  • 2 slices dark rye bread
  • 4 slices Fontina cheese
  • 1 slice prosciutto
  • 1 Tablespoon butter

Nutritional Facts

Servings1

Calories Per Serving3446

Folate equivalent (total)200µg50%

Riboflavin (B2)0.7mg43.8%


Who says you need bread to make a grilled cheese? Buttery, sweet pound cake crisps up beautifully when toasted, and when paired with sweet and earthy fig jam and creamy brie, you get a whole new kind of sandwich. Serve for breakfast with a side of bacon or for dessert with powdered sugar on top. It's a great way to use up leftover cake.

There's nothing quite like bacon jam. It's sweet and salty goodness comes from slowly rendering bacon and then cooking it down with brown sugar, caramelized onions, and red wine vinegar until a thick and rich jam develops. Add some fresh ricotta, nutty parmesan, and crispy brussels sprouts and you've got one serious sandwich on your hands.​


Best Sandwich Recipes

Add a twist to a ham and cheese sandwich with Gorgonzola &mdash one of Italy's most famous cheeses.

Croissant Turkey Sandwiches

Dress up a turkey and cheese sandwich with raspberry mayonnaise and a flaky croissant.

Salami and Cheese Panini

Reminiscent of a grilled cheese, a panini is filled with combos of meat, cheese, and vegetables.

Garden Tuna Salad Sandwich

This tuna salad bursts with fresh flavors, from tart Granny Smith apple to crisp, spicy fennel.

Smoked Turkey and Slaw on Country Toast

A simple slaw complements deli turkey in this tempting sandwich.

Avocado and Ham Sandwiches

Let the mild, nutty flavor of avocados stand in for Swiss cheese in a classic ham sandwich.

Cuban Sandwich

Ready in less than 30 minutes, these pressed ham, turkey, and cheese sandwiches are the perfect dinner for your family served with a soup or salad.

Triple-Decker Chicken Sandwich

Layers of tender chicken, bacon, beefsteak tomato, and red onion are anchored into this sandwich with a homemade wasabi mayo.

Turkey Pastrami Sandwich

Sauerkraut and apples give a bitter sweetness to the layers of pastrami and Swiss cheese between rye bread.

The Greatest Grilled Cheese Sandwich

The bold simplicity of thick challah and melted cheese is perfection on a plate.

Deviled Ham Salad on Marbled Rye Bread

Smoked ham mixed with mayonnaise, jalapeño, mustard, and paprika and topped with alfalfa sprouts makes the perfect sandwich stuffer.


2. Salad

As I&rsquove mentioned, you may want something refreshing to go with your rich entrée, and a simple green salad perfectly fits the bill.

What I love about salads is that you can easily customize them to suit your taste! You&rsquore free to combine your favorite leafy greens, fruits, veggies, protein, nuts, and cheese, and it will surely taste great.

As for the dressing, whether it&rsquos balsamic, dijon vinaigrette, ranch, or caesar dressing, you can&rsquot go wrong.


Parsley Spread and Orange Marmalade Grilled Cheese

A week dedicated to a… garnish? Yes I know, parsley is probably most often used as a garnish on the side of your plate in restaurants. But basing a week on a boring garnish was not really why I chose parsley.

Parsley Spread and Orange Marmalade Grilled Cheese</p> <p>It was magical, an ooey gooey sandwich that combines a grassy herb with a sweet jam. I know there are so many options for grilled cheese sandwiches. Sweet, savory, meaty, veggie, or all of the above. I decided to use garnishes to make my grilled cheese offering. Yeah, I am odd.</p>

Today is National Grilled Cheese Sandwich Day, and, of course, I've posted many different variations on Chocolate Grilled Cheese Sandwiches. Who doesn't like Grilled Bread, Butter, Cheese --and with the added bonus of Chocolate and Orange Marmalade--What could be better?

I love my Panini Press, but this Grilled Cheese Sandwich should be made on the stove in an iron skillet. My mother used to make her fabulous grilled cheese sandwiches in an old iron skillet with the top of a smaller iron lid pressing down on the sandwiches. Both were inherited from my grandmother. I have the lid (with a1940s era blue enamel handle), but not the original skillet. Interesting what we hold on to.

This recipe is great for Sunday Brunch. It's sweet, so if you'd like another version, just add a bar of chocolate, some goat or brie cheese--and place in between buttered challah or another bread. This recipe is too creamy (and oozing) for the panini press, so make it in a big skillet. Reduce amounts if it's only two of you. Try this recipe to celebrate National Grilled Cheese Day.. or save it for brunch another time.

Sweet Chocolate Orange Marmalade Grilled Cheese Sandwich

Ingredients
6 ounces Mascarpone
2 Tbsp Orange Marmalade
2 Tbsp unsalted Butter (room temperature)
8 slices Challah or Brioche (sandwich size)
8 ounces Brie (sliced 1/4 inch thick)
14 ounces Dark Chocolate (65-75% cacao, fair-trade, organic), chopped

Directions
Combine orange marmalade and mascarpone.
Butter one side of each slice of bread. Place 4 slices, buttered side down on work surface. Spread mascarpone on bread. Place brie slices over mascarpone mixture and sprinkle with chocolate chunks.
Top with remaining slices of bread, buttered side up.
Heat large skillet over medium heat for 2 minutes. Put sandwiches in pan, cover, and cook for 2-3 minutes until golden brown. Watch carefully.
Turn sandwiches, pressing each firmly with spatula or heavy pot lid (smaller than the skillet).
Cover and cook for 2-3 minutes until undersides are browned.
Remove cover, turn sandwiches over and press firmly with spatula or pot lid again.
Cook until cheese has melted completely.
Remove from pan and let cool 2-3 minutes.


Instant Upgrades: Straight-From-the-Package Add-Ins

The simplest grilled cheese upgrade? Squirt a good amount of yellow mustard onto the plate, and dip as you go along. The next step up is to actually—wait for it—put another ingredient in between the slices. It's not that hard. Here are just a few ideas:

  • Fresh vegetables, fruits, and herbs: To each their own, but we prefer fresh, juicy vegetables with a distinctive sweet or tart flavor. Cucumber in a grilled cheese? No thanks. Slices of fresh tomato, figs, tart apples like Granny Smiths, pears (even underripe ones!), sweet grapes like Concords or their tangier Muscat cousins, or even kiwi. Try sliced hot peppers (like serrano or jalapeño, or, if you really want to torture your diners, habanero) avocado (unless you, like me, hate the whole warm-avocado thing) fresh basil leaves chopped tarragon or chopped rosemary. Oh, also cranberries, sliced strawberries, or dried fruits like dried cranberries, raisins, currants, or prunes (to get extra fancy, soak 'em in sweetened brandy beforehand).
  • Pickles and other cured things: Pickles are the perfect complement to grilled cheese. The acidity and saltiness of a good pickle cut right through the rich cheese like the cornichons on a fancy-pants charcuterie platter. Try dill or bread-and-butter chips pickle relish British-style Branston pickle or piccalilli sliced pickled jalapeños olives (or, better yet, muffuletta-style olive salad) chopped French cornichons capers or sliced caper berries.
  • Deli meats: They're easy to add, salty, meaty. basically just what you want in a grilled cheese.
  • Jams, chutneys, and other condiments: Anything that would work well on your cheese plate will work well in a grilled cheese. I particularly like sweet, jammy things like guava paste, cranberry relish, or fig jam. Also good: red pepper jelly, olive tapenade, honeycomb (try it out with blue cheese!), ketchup (if you really must), grainy mustard, apricot preserves, strawberry or raspberry preserves, orange marmalade, sliced preserved lemons, sriracha (not for me, thanks), Buffalo wing sauce, apple cider jam, or a hot pepper relish.
  • Other things: Now we start to enter wacky territory. Pretzels are great with cheese sauce, so why not crunched-up pretzels or, better yet, potato chips? Or, for a meta grilled cheese, how about a grilled cheese with crunched-up Cheez-Its? Melted milk chocolate works (try it with Brie), as does Nutella.

Hallelujah! It's a grilled cheese revival

Fall is in the air, with days getting shorter and our version of autumn foliage, poison oak, turning flaming red.

But there is something else signaling the change of seasons, too. Would you believe grilled cheese? That trusted standby of diner menus since the early years of the 20th century and the centerpiece of American moms' quick- fix lunches and suppers is suddenly back in fashion.

Not that grilled cheese ever went away, but for several decades any restaurant worth its balsamic reduction offered only croque monsieur or croque madame. Of course, those are just grilled cheese sandwiches with an accent and an attitude, but they definitely outclassed plain sliced American cheese on white.

That, however, is what's back in style in some happening places. Taylor's Refresher, the St. Helena diner that has lines out the door seven days a week at its smart Ferry Plaza spin-off, prides itself on that traditional sandwich.

OK, so that's a diner. But grilled cheese is moving upscale, too. When he opened Arcadia in the San Jose Marriott last year, renowned chef Michael Mina put a grilled cheese sandwich on his lunch menu. It's still available for room service and can be special ordered. Under his tutelage, the humble sandwich moved into a higher culinary tier, adorned with lobster and accompanied by roasted tomato soup with basil.

At Lime, the trendy new restaurant-lounge in San Francisco's Castro neighborhood, the kitchen hews closer to mom's version, serving grilled cheese triangles that can be dipped in tomato soup that bears a striking resemblance to Campbell's.

And at Zazu in Santa Rosa, husband-and-wife chef-owner team Duskie Estes and John Stewart can't get grilled cheese triangles and tomato soup off the appetizer menu. Estes says they served about 1,500 of the toothsome triangles and soup at Kendall-Jackson's tomato festival the weekend before last. Their version features nutty Bellwether Carmody cheese on sturdy bread and a spicy tomato soup with roasted garlic, which they drizzled with locally produced DaVero olive oil for good measure at the festival.

Elizabeth Falkner, chef-owner of Citizen Cake and Citizen Cupcake in San Francisco, isn't given to bragging, but she confidently calls her entry in the grilled cheese sweepstakes "the best grilled cheese sandwich in the world."

With ridged marks from the panini grill, her sandwich starts with house- made sourdough bread, fragrant with roasted garlic and Sonoma dry Jack, the two slices encasing a mixture of white cheddar and Gruyere cheeses. Not having tried every grilled cheese sandwich in the world, I cannot vouch that this is the international gold medalist, but it's certainly a contender.

Chefs aren't the only ones tuning into the grilled cheese revival. Two prolific Bay Area cookbook authors and their equally respected publishers have just published books on the subject, each with 50 recipes.

"Grilled Cheese: 50 recipes to Make You Melt," by Chronicle columnist and veteran author Marlena Spieler (Chronicle Books 108 pages $16.95), shows Spieler's trademark international flair, stretching the definition of sandwich to include quesadillas, a hot torta of chicken with queso fresco and Gouda, and dainty grilled chevre sandwiches perched on a salad dressed in walnut oil and crunchy with walnut pieces.

The other is by food columnist and author of two previous cheese books, Laura Werlin. "Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill and Sandwich Maker" (Stewart, Tabori & Chang 136 pages $16.95) gives cooks a choice of three cooking methods and proposes techniques for fool-proof results.

Werlin, too, goes beyond the traditional sandwich with entries such as a crab-feta melt on sourdough bread, a selection of quesadillas that includes one with Oaxaca cheese, chorizo and shrimp, as well as sweet versions. One with ricotta and marmalade, served with a quick-to-make chocolate sauce, is a fine last-minute dessert.

What to make of this grilled cheese explosion? Citizen Cake's Falkner says it's all part of a resurgence of the "slightly kitschy" treats we remember from our childhood, citing s'mores, popcorn and cupcakes as other parts of the trend.

Unlike the American larder of years ago, she points out, we now have a terrific variety of breads and cheeses to choose from, which makes it possible to have "the familiar -- upscaled."

From Marlena Spieler's "Grilled Cheese."

INGREDIENTS:

4 soft French or Italian rolls

10 to 12 ounces fresh mozzarella, thickly sliced

8 ounces prosciutto, thinly sliced

INSTRUCTIONS:

Split rolls and layer bottoms with mozzarella and prosciutto. Spread top slices with fig jam, then close sandwiches, jam side down. Lightly butter outside of rolls.

Heat a heavy nonstick skillet over medium-high heat. Place sandwiches in pan, working in batches if needed. Press sandwiches with a suitably sized lid or second skillet, or press down with a large spatula. If using a grill, close it. Brown sandwiches, turning once or twice with a spatula, until bread is crisp and cheese has melted. Serve right away, cut on the diagonal.

PER SANDWICH: 565 calories,

33 g protein, 38 g carbohydrate, 31 g fat (18 g saturated), 109 mg cholesterol, 1,997 mg sodium, 1 g fiber.


Grilled Cheese, Chocolate & Marmalade Sandwich

SantaCruzArt at Etsy.com
I tend to post a lot of recipes that revolve around Food Holidays. Not sure who designated some of these holidays or why, but no matter, I love to celebrate any and every food. especially when I can add Chocolate. So this entire month was Grilled Cheese Month and April 12 was Grilled Cheese Day. Would hate to end the month without a nod to my favorite comfort food--Grilled Cheese. So here you have the Grilled Cheese + Chocolate Sandwich.

Bread, Butter, Cheese, Chocolate--and Orange Marmalade! What could be better?

I love my Panini Press, but this sandwich should be made on the stove in an iron skillet. My mother used to make her fabulous grilled cheese sandwiches in an old iron skillet with the top of a small iron lid pressing down on the sandwiches. Both were inherited from my grandmother. I have the lid (with a 1940s era blue handle), but not the original skillet. Interesting what we hold on to.

This recipe is great for Sunday Brunch. Just add a bar of chocolate, some cheese--and place in between buttered challah or another soft bread--and make it in a big skillet. Reduce amounts if it's only two of you. Try this recipe today to celebrate National Grilled Cheese Month.

Grilled Cheese, Chocolate, & Marmalade Sandwich

Ingredients
6 ounces Mascarpone
2 Tbsp Orange Marmalade (or try a hot pepper orange marmalade!)
2 Tbsp Butter (room temperature)
8 slices Challah or Brioche (sandwich size)
8 ounces Brie (sliced 1/4 inch thick)
14 ounces Dark Chocolate (65-75% cacao, fair-trade, organic), chopped

Directions
Combine orange marmalade and mascarpone.
Butter one side of each slice of bread. Place 4 slices, buttered side down on work surface.
Spread mascarpone mixture on bread.
Place brie slices over mixture and sprinkle with chocolate chunks.
Top with remaining slices of bread, buttered side up.
Heat large skillet over medium heat for 2 minutes.
Put sandwiches in pan, cover and cook for 2-3 minutes until golden brown. Watch carefully.
Turn sandwiches, pressing each firmly with spatula or heavy pot lid (smaller than the skillet).
Cover and cook for 2-3 minutes until undersides are browned.
Remove cover, turn sandwiches over and press firmly with spatula or pot lid again.
Cook until cheese has melted completely.
Remove from pan and let cool 2-3 minutes.


Grilled Cheese Sandwich with Roasted Peppers & Tomatoes

When i got a mail to join the “Take the Real Lunch” product sampling from Sargento. I couldn’t resist that. I am a cheese lover, i love anything cheesy, so creating a recipe using the Sargento cheese was a pleasure for me. I accepted the offer, within a week i received a parcel . I got a lunch bag along with three coupons. I got the sargento mozzarella sliced cheese and got into action. The challenge is to create a real lunch recipe.

This summer, Sargento is encouraging people to take a real lunch to savor natural foods and recipes the way they were meant to be enjoyed. Sargento Natural Sliced Cheeses are cut from real block cheese to add delicious flavors to hand-crafted sandwiches. Available in traditional or Ultra Thin cut, Sargento Natural Sliced Cheeses offer the largest variety of fresh-tasting cheeses, including Deli Style Medium Cheddar and Provolone Cheeses, Ultra Thin Swiss Cheese and Natural Blends Cheddar-Mozzarella Cheese.

I made a grilled cheese sandwich recipe which is my all time favorite one. I filled it with sweet roasted peppers and tomatoes. The combination of the sweet peppers and cheese was so good and it was a total hit. It was filling and was perfectly gooey which i love in my grilled cheese sandwiches

Preparation Time : 3 to 5 mins
Cooking Time: 30 mins for roasting veggies, 5 mins for grilling sandwiches
Makes : 2 sandwiches

Olive Oil – 1 tblspn
Oregano – 1 tsp
Salt – 1/2 tsp
Ground Black Pepper – 1/2 tsp
Red Bell Pepper – 1 medium size sliced into strips
Green Bell Pepper – 1 medium size sliced into strips
Cherry Tomatoes – 5 cut in half
White Sandwich Bread – 4 slices
Tomato Ketchup – 4 tblspn ( You can use Marinara Sauce )
Mozzarella Cheese Slices – 4
Butter – 2 tblspn

Preheat the oven to 250 Degree C / 500 Degree F.

Slice both the peppers in long strips. Cut cherry tomatoes in half.

Now Take a baking dish and add oil, oregano, salt and pepper in it. Mix well.

Add the prepared peppers, tomatoes in the oil and toss well.

Put the baking dish in preheated oven for 25 to 30 mins till the veggies are cooked and slightly charred. Alternatively you can microwave the veggies for 10 mins on high power till it is shrinked and wilted..

Now make the sandwiches. Take both the bread slices and spread 1 tblspn of ketchup on them.

Place a slice of mozzarella cheese on top of the ketchup spreaded side.

Heap half of the roasted peppers and tomatoes on the top cheese.

Now place another slice of mozzarella cheese over the veggies.

Cover with another slice of bread, ketchup spreaded side down.

Melt some butter on a frying pan. Place the sandwich over the butter and cook for a min till they turn golden. Meanwhile put a dollop of butter over the other side of the bread. Flip over and cook on otherside for a min till they turn golden.
Remove the golden sandwich on a cutting board and cut them in half.
Enjoy.


Watch the video: Τυρόπιτα εύκολη με Αλλιώτικη τεχνική του Πάνου - Μια εύκολη τυροπιτα για παιδιά. Live kitchen


Comments:

  1. Verbrugge

    I believe that you are wrong. Email me at PM, we'll talk.

  2. Tevis

    Authoritative answer, tempting ...

  3. Kagamuro

    These are for! First time I hear!



Write a message