Southwest Borscht And Texmex Grilled Cheese Recipes

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THE PERFECT GRILLED CHEESE



The Perfect Grilled Cheese image

The classic and simple grilled cheese sandwich can be reimagined multiple ways just by changing up the bread and cheese.

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 3

2 ounces sliced melting cheese (about 2 slices), such as American, Cheddar, muenster, Havarti, Swiss, fontina, Mozzarella, Monterey jack, pepper jack, provolone
2 slices bread, such as white, rye, brioche, sourdough, potato, whole wheat, pumpernickel
1 tablespoon fat, such as mayonnaise, butter or olive, chili or coconut oil

Steps:

  • Oven method (great for a crowd of six or fewer): Put a rimmed baking sheet on the middle rack of the oven and preheat to 450 degrees F. Make one sandwich per person: Sandwich 2 slices of cheese between 2 slices of bread. Spread or brush the outside of the sandwich with 1 tablespoon of fat. Place on the preheated baking sheet and cook until the cheese starts to melt, about 5 minutes. Flip the sandwich and bake until golden brown, an additional 5 minutes.
  • Panini press method (for crispy crunchy sandwich that needs minimal attention): Sandwich 2 slices of cheese between 2 slices of bread. Preheat a panini press to medium heat. Spread or brush the outside of the sandwich with 1 tablespoon of fat and place in the press. Close the top and cook until lightly browned and the cheese is melted, 5 to 6 minutes.
  • Skillet method (fool-proof and low-tech): Sandwich 2 slices of cheese between 2 slices of bread. Preheat a skillet over medium-low heat. Spread or brush the outside of the sandwich with 1 tablespoon of fat and cook until lightly browned, 3 to 4 minutes. Flip the sandwich, and continue cooking until browned and the cheese is melted, 3 to 4 minutes more.
  • Great combos:
  • 1. Pepper jack and sourdough, brushed with chili oil
  • 2. American and white bread, brushed with butter
  • 3. Swiss and rye, brushed with mayo
  • 4. Cheddar and brioche, brushed with butter

SOUTHWEST BORSCHT AND TEX/MEX GRILLED CHEESE



Southwest Borscht and Tex/Mex Grilled Cheese image

This is soup and a sandwich, adult style. You won't get a tastier version in a restaurant, and this is easy and inexpensive but full of flavor. The sweetness of the beets goes well with the smokiness of the cumin and the tang of the green chile. You can use any artisan bread you like for the sandwich. We like rye bread because it goes with the borscht. Feel free to experiment.

Provided by pamela t.

Categories     Lunch/Snacks

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 23

2 (14 1/2 ounce) cans beets
2 carrots
1/2 cup green onion, chopped
2 (14 ounce) cans chicken broth
2 cups napa cabbage, finely chopped
1 tablespoon butter
2 tablespoons lemon juice
1 teaspoon rosemary
1 teaspoon cumin
1/4 cup cilantro, chopped
1/2 teaspoon black pepper
salt, to taste
8 slices rye bread
8 slices mozzarella cheese
8 slices monterey jack pepper cheese
1 tablespoon butter
1 tablespoon olive oil
1/4 cup mayonnaise
1/4 cup green chili pepper, diced
1/2 teaspoon cumin
2 tablespoons basil, chopped
1/2 teaspoon black pepper
2 tablespoons diced pimientos

Steps:

  • Using a food processor, shred beets, carrots, cabbage and green onions. Add to a large cooking pot
  • Add beet juice, chicken broth, rosemary and butter.
  • cook on low heat for 40 minutes
  • Add in lemon juice
  • Spoon into 4 bowls and garnish with freshly chopped cilantro, if desired.
  • For the sandwich.
  • Butter 4 slices of bread. Combine all six of the ingredients above to make the basil mayo. Spread the mayo on unbuttered side of the bread. Place an iron skillet on the burner at medium heat. Add olive oil.
  • Add one slice of pepper jack and one slice of mozzarella to each slice, place in hot skillet
  • Butter 2 other slices of bread. Put butter side UP on the top of each sandwich.
  • Cook about 2-3 minutes until brown. Using a spatula, carefully turn each sandwich over and cook 2-3 more minutes. Remove from pan. Let rest 5 minutes before slicing in half.
  • Serve with the soup and dip, if you like.

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