Grilled 4 Cheese Sandwiches Rachael Ray Recipes

GRILLED CHEESE ON PUMP

Steps:

• Heat a skillet over medium heat. Spread butter on 1 side of all 8 slices of bread. Spread Dijon mustard on the opposite side of 4 slices of bread. Top the mustard coated bread slices with a folded slice of Emmentaler. Top cheese with slices of pickle and set tops in place with the buttered side facing up. Place the sandwiches in hot skillet and cook 3 to 4 minutes on each side, toasting and crisping the bread. Cut the sandwiches corner to corner and serve.

ITALIAN GRILLED CHEESE-N-TOMATO

Steps:

• Heat a grill pan over medium low to medium heat. Heat oil and garlic in a small pot over low heat. Brush 4 slices of the bread with garlic oil on 1 side. Place garlic oil side down on the grill. Top with sliced cheese, tomato and basil. Place another slice of bread on top of each sandwich. Brush sandwiches with garlic oil. Press sandwiches with heavy skillet or a brick covered with tin foil. Toast sandwiches on both sides to melt cheese.

3 GRILLED CHEESE SANDWICHES (FROM FOODTV, RACHAEL RAY)

Steps:

• Heat a nonstick griddle pan over medium high heat.
• Wipe grill with butter nestled in paper towel.
• Add 4 slices bread.
• Cover bread with thin slices of cheese.
• Cover pumpernickel and Havarti grilled cheese with sliced tomato and chives.
• Cover cheddar and whole wheat grilled cheese with 2 slices of ham per sandwich and some sliced apple.
• Cover the crusty white bread-and-Gruyere sandwiches with spinach leaves and thinly sliced artichokes seasoned with salt and pepper.
• Make 2 sandwiches at a time and transfer to a warm plate in low oven.
• Cut sandwiches corner to corner and serve a platter of mixed grilled sandwiches with your homemade soup.