Grilled Cheddar And Tomato Sandwiches With Miso Spread Recipes

GRILLED CHEESE AND TOMATO SANDWICHES

Steps:

• Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
• Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
• Cook until lightly browned on one side. Flip over and cook until cheese is melted.

GRILLED CHEDDAR AND TOMATO SANDWICHES WITH MISO SPREAD

Steps:

• Place 4 bread slices on work surface.
• Spread 1 tablespoon miso over each.
• Top each with 2 tomato slices, then 1 onion slice and 3 basil leaves.
• Sprinkle each with 1/3 cup cheese.
• Top with remaining bread slices, pressing lightly to adhere.
• Spread 1/2 teaspoon butter over top of each sandwich.
• Heat 2 large nonstick skillets over medium-low heat.
• Add 2 sandwiches, butter side down, to each skillet.
• Cover and cook until bread is golden brown on bottom, about 4 minutes.
• Spread top of each sandwich with 1/2 teaspoon butter.
• Turn sandwiches over; cover and cook until bottoms are brown and cheese melts, about 3 minutes.
• Cut sandwiches crosswise in half and serve.

GRILLED CHEDDAR & TOMATO JAM SANDWICH

Steps:

• Using the very small holes of a box grater or other similar-size grating device, finely grate 6 ounces of the Cheddar. Place the cheese in a small bowl. Add the butter and, using the back of a fork, mash the mixture until the cheese is well incorporated into the butter.
• Using the large holes of a box grater or other similar-size grating device, grate the remaining cheese.
• To assemble: Spread the Cheddar-butter mixture on one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Spread 1 1/2 tablespoons of jam on each slice. Distribute the cheese, and top with remaining bread slices, buttered side up.
• Heat a large nonstick skillet over a medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes, until golden brown. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are well browned (watch carefully because the cheese on the outside of the bread can darken quickly). Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool for 5 minutes. Cut in half and serve.
• For sandwich maker method: Preheat the sandwich maker. Follow directions for assembly above. Cook according to manufacturer's instructions.
• TOMATO JAM: If you're making this in the middle of tomato season when tomatoes are at their sweetest, reduce the sugar by 1 to 2 teaspoons.
• Cooking Directions: Place all the jam ingredients in a medium-size saucepan over medium-low heat. The mixture should bubble ever so slightly but not boil. Cook for about 1 hour, or until the jam has thickened and most of the liquid has evaporated. Let cool. (You can make this up to 1 week in advance. Store in the refrigerator).

GRILLED CHEDDAR AND TOMATO SANDWICHES WITH MISO SPREAD

Steps:

• Place 4 bread slices on work surface. Spread 1 tablespoon miso over each. Top each with 2 tomato slices, then 1 onion slice and 3 basil leaves. Sprinkle each with 1/3 cup cheese. Top with remaining bread slices, pressing lightly to adhere. Spread 1/2 teaspoon butter over top of each sandwich.
• Heat 2 large nonstick skillets over medium-low heat. Add 2 sandwiches, butter side down, to each skillet. Cover and cook until bread is golden brown on bottom, about 4 minutes. Spread top of each sandwich with 1/2 teaspoon butter. Turn sandwiches over; cover and cook until bottoms are brown and cheese melts, about 3 minutes. Cut sandwiches crosswise in half and serve.