Mini Pumpernickel Grilled Cheese And Pickle Sandwiches Recipes
GRILLED CHEESE ON PUMP
Provided by Rachael Ray : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 5
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.
GLORIOUS GRILL CHEESE AND PICKLES! HOW GOOD IS THAT? LONGMEADOW
I love cucumbers, and the next step in keeping cucumbers year round is to pickle them. There is nothing more glorious in nature then opening a processed and canned dill pickle from the summer months. Just biting into one sets off a whole memory of the previous garden and all the treasures it yielded. The second part of the recipe really is based on the typical and very heart warming grilled cheese sandwich. Talk about memories! Remember when you were a youngster, and the rain was pouring sheets outside? You were chilled to the bone from trouping around in it and Mom met you at the front door, helped you out of your wet clothes and gathered the old cast iron skillet out of the cupboard. She then buttered two slices of homemade bread with real butter and put two wonderful slices of cheddar cheese between the bread and grilled away until the sides of the bread became crusty and brown? The inside oozed the cheese out, as it was ready to be devoured alongside potato chips and a pickle. Since I saw this recipe from "Rachel Ray" I have adapted this for the use of my summer pickles and pumpernickel or rye bread. But really you get your pickle, get your bread, some great cheese slices and there you go. Stay in from the rain of the day, and use your cast iron skillet for a trip down memory lane.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 489.4, Fat 29.6, SaturatedFat 17.6, Cholesterol 82, Sodium 1342.5, Carbohydrate 35.7, Fiber 5.2, Sugar 2.1, Protein 21.6
MINI SANDWICH BUFFET: MINI GRILLED CHEESE AND TOMATO, MINI RACHAEL'S AND MINI SPICY PATTY MELTS
Provided by Rachael Ray : Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 22
Steps:
- Preheat oven to warm, 250 degrees F.
- Preheat large griddle or large nonstick skillet over medium heat.
- To a small pot over medium low heat add 2 tablespoons vegetable oil, eyeball it. To warm oil, add butter and melt it into the oil. Keep a pastry brush on a spoon rest or small plate on hand.
- Lay out 8 slices of rye bread. Dot bread with teaspoonfuls of red pepper relish. Top with even amounts of smoked turkey, sauerkraut and thinly sliced cheese. Top cheese with remaining slices of bread. Brush griddle or skillet with oil and butter mixture. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer sandwiches to cookie sheet and place in oven to keep warm. Wipe off griddle or skillet.
- Lay out 8 slices of mini pumpernickel bread. Cut sliced Swiss cheese into pieces that will fit bread. Layer cheese and sliced tomatoes on bread. Season with salt, pepper, chives and place another layer of cheese on tomatoes. Top sandwiches with another slice of bread. Brush griddle or skillet liberally with oil and butter. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer grilled cheese and tomato sandwiches to warm oven. Wipe griddle or skillet clean.
- Mix beef, Worcestershire, onion and seasoning or salt and pepper. Form 8 small patties. Raise heat to medium high. Fry patties in 1 tablespoon vegetable oil on griddle or skillet 2 or 3 minutes on each side. Place patties on rye bread bottoms and wipe griddle or skillet clean. Top patties with cheese and another slice of bread. Reduce heat on griddle or skillet back to medium and brush with oil and butter. Grill sandwiches 2 or 3 minutes on each side until toasted.
- Remove mini Rachael's and grilled cheese and tomato sandwiches from the warm oven. Pass trays of sandwiches with mini pickles, mini pretzels. Mini candies and cookies treat your sweet tooth.
MINI PUMPERNICKEL GRILLED-CHEESE AND PICKLE SANDWICHES
From the Netherlands, these sound scrumptious, either for lunch or as appetizers. They may need more cooking time. Note: To cook large batches for a party, assemble the sandwiches a few hours before cooking and chill them on a baking sheet, wrapped in plastic wrap. Before serving, brush melted butter onto the outsides of the sandwiches and broil on a baking sheet, turning once. From Sunset magazine, May 2007. Posted for ZWT 2010.
Provided by Scoutie
Categories Lunch/Snacks
Time 21m
Yield 12 sandwiches, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- On each of 12 slices of bread, arrange a layer of gouda slices, cover with a layer of pickle slices, and top with a slice of ham.
- Top ham with another slice or two of cheese and cover with a piece of bread.
- Divide butter between two large frying pans and heat over medium heat until butter melts and foam subsides.
- Divide sandwiches between pans and cook, turning once, until cheese is melted and each side is crisp, about 3 minutes per side.
- Cut sandwiches in half diagonally and serve immediately.
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- On each of 12 slices of bread, arrange a layer of gouda slices, cover with a layer of pickle slices, and top with a slice of ham. Top ham with another slice or two of cheese and cover with a piece of bread.
- Divide butter between two large frying pans and heat over medium heat until butter melts and foam subsides. Divide sandwiches between pans and cook, turning once, until cheese is melted and each side is crisp, about 3 minutes per side.
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