Grilled Cheese Pub Style Recipes
GRILLED CHEESE RECIPE BY TASTY
The secret to a perfect grilled cheese recipe? Mayonnaise! (No, really, it makes the outside crispier and tangier.) Spread butter on one side of each bread slice and mayo on the other. Sandwich the cheddar slices between the buttered sides, leaving the mayo sides on the outside. Fry for a few minutes until golden, dip into a bowl of tomato soup, and resolve to never make a grilled cheese without mayo ever again!
Provided by Betsy Carter
Categories Lunch
Time 30m
Yield 1 serving
Number Of Ingredients 4
Steps:
- On a cutting board, butter each piece of bread with butter on one side.
- Flip the bread over and spread each piece of bread with mayonnaise.
- Place the cheese on the buttered side of one piece of bread. Top it with the second piece of bread, mayonnaise side out.
- Heat a nonstick pan over medium low heat.
- Place the sandwich on the pan, mayonnaise side down.
- Cook for 3-4 minutes, until golden brown.
- Using a spatula, flip the sandwich over and continue cooking until golden brown, about 2-3 minutes.
- Enjoy!
Nutrition Facts : Calories 1895 calories, Carbohydrate 312 grams, Fat 41 grams, Fiber 13 grams, Protein 70 grams, Sugar 27 grams
GRILLED CHEESE PUB STYLE
Never would have thought of adding tomato and onion to a grilled cheese sandwich till I had it at a pub here in Michigan. So yummy! I hope you give it a try.
Provided by Lynn366
Categories Lunch/Snacks
Time 10m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Heat pan or stove top grill.
- Use butter or olive oil to coat one side of each slice.
- Place 2 slices oil side down and arrange american cheese, tomato, onion then swiss cheese.
- Top with remaining slice of bread, oil side out.
- Heat on medium heat till brown. I like to weigh down with iron skillet (or similar) to make a panini type sandwich.
- Flip and repeat for other side. Enjoy!
Nutrition Facts : Calories 166.2, Fat 11.3, SaturatedFat 7.2, Cholesterol 34.9, Sodium 193.5, Carbohydrate 5.5, Fiber 0.7, Sugar 2, Protein 10.8
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- Butter one side of each slice of bread, using all of the butter. Place 4 of the slices, buttered side down, on a parchment-lined counter or a cutting board.
- Spread 1/4 of the fromage blanc on the plain side of each of those 4 slices, then top each with 1/4 of the Gruyère, 1/4 of the Cheddar, and 1/4 of the Havarti. You may need to use your hand to squash the cheese a little to keep it from falling off the bread. Top each teetering tower of cheese with one of the remaining bread slices, buttered side up.
- Heat a large skillet over medium heat for 2 minutes. Place 1 or 2 sandwiches in the pan, cover, and cook for 3 to 5 minutes, until the undersides are golden brown. Turn the sandwiches and press each one firmly with a spatula to flatten it slightly. Cover and cook for 3 to 4 minutes, until the undersides are well browned. Remove the lid, turn the sandwiches once more, and press firmly with the spatula once again. Cook for 1 minute, or until the cheese has melted completely into a quagmire of gooeyness.
- Remove from the pan and let cool for 5 minutes while you repeat with the remaining sandwiches. Cut each in—either on the diagonal or right down the center—and serve immediately. With plenty of napkins. Originally published April 11, 2011.
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- Spread Dijon mustard lightly across one side of one slice of bread. You’re aiming for a very thin layer. Stir the green onion into the grated cheese, and set aside.
- Melt a pat of butter (about 1 teaspoon) in a medium non-stick skillet over medium heat (or a large skillet, if you’re planning on making two sandwiches at once). Once melted, place the mustardy slice of bread into the skillet, with the mustard side facing up.
- Top the slice with the oniony cheese (aim for about a 3/4-inch layer of cheese). Then place the remaining slice of bread on top. Cover the skillet with a lid, and cook for several minutes, or until the underside of the bread is golden.
- Remove the sandwich from the skillet with a spatula, and add another pat of butter to the skillet. Once melted, carefully flip the other side of the sandwich against the buttered pan. Cover and cook until the underside of the bread is nice and golden, and the cheese is all melted. If the bread is browning before the cheese has melted, dial down the heat as necessary.
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- First, butter the bread by spreading 1/2 tablespoon of butter on each side of both slices of bread.
- Next, place the cheddar cheese slices on top one slice of bread and then place the second piece of bread on top of the cheddar cheese. Set aside.
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- Simmer at a low bubble until thickened to coat a spoon; stir in the Dijon.Arrange the sliced bread on baking sheet and top with the sauce, ham and cheese and bake to deep golden on top.
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