BRIE & BLACKBERRY GRILLED CHEESE
Servings: 4 | Prep: 10 min. | Cook: 10 min. | Total: 20 min.
Ingredients:
1 pkg (approx. 8 oz.) triple cream brie | 1 jar blackberry jam | 1 pkg blackberries | 1 sprig fresh basil | Loaf of whole wheat or seeded bread | 4 Tbsp. butter, softened
Directions:
Remove the brie from the package and take off the white rind. Slice the brie. Butter the outside of the bread. Coat the inside of each slice of bread with blackberry jam. Slice some fresh blackberries in half and place them on the jam. Add some fresh basil leaves. Top with brie slices (2 oz. per sandwich) and put the sandwich together. Heat a pan on medium heat. Toast the sandwich until the cheese is melted and the bread is golden brown.
Tips and Tricks
Use different cheeses or fruits to elevate or add texture to your grilled cheese.
LOBSTER MAC & CHEESE GRILLED CHEESE
Servings: 4 | Prep: 20 min. | Cook: 30 min. | Total: 50 min.
Ingredients:
½ 16 oz. pkg (8 oz.) macaroni | 1-2 lbs. lobster meat | 1 tsp. flour | 1 tsp. butter + ½ stick, softened | 1 cup half & half | 8 oz. cheddar, shredded | 1 tsp. garlic powder | Salt & pepper to taste | ½ tsp mustard powder | Sliced sourdough bread | 8 slices Havarti cheese
Directions:
Bring a large pot of salted water to a boil. Cook macaroni according to package directions. Remove cooked macaroni to a separate bowl and set aside. Cook the lobster meat until done, using the same boiling water, about 3 minutes. Drain water. Add flour & 1 tsp. butter to the pot and stir until blended. Add half & half and stir until thickened. Stir in cheese and seasonings until melted. Add in macaroni. Let cool. Butter the outside of the sourdough bread. Add a slice of Havarti cheese to each slice. Spoon the lobster mac & cheese filling inside the bread to make a sandwich. Heat your grill pan or panini maker. Grill each side of the sandwich for 3-4 mins. until lightly brown and crispy.
Tips and Tricks
Add mayo or lettuce to the sandwich for extra flavor and texture.
STEAK & EGG GRILLED CHEESE
Servings: 4 | Prep: 30 min. | Cook: 30 min. | Total: 1 hr.
Ingredients:
2 NY strip steaks | Salt & pepper | 8 oz. sliced mushrooms | ½ yellow onion, sliced | 1 stick butter, divided, softened | 3 Tbsp. olive oil, divided | 4 eggs | Loaf of white bread | 8 slices of Swiss cheese
Directions:
Season steaks generously with salt & pepper. Heat a cast-iron pan on medium heat. Add 1 Tbsp. of oil and 1 Tbsp. of butter to the pan. Sear the steak on one side and let it cook, about 4 mins. Turn the steak over and repeat on the other side. Remove the steak and cover with foil to rest. Wipe out the pan and add another Tbsp. of oil and butter. Lower heat to medium-low and cook the sliced onion until soft and golden. Remove the onion from the pan and set aside. Add remaining oil and 1 Tbsp. butter to the pan and add mushrooms. Cook until softened and no liquid remains. Remove mushrooms and set aside. Wipe out the pan, add 1 Tbsp. of butter. Fry eggs over easy so the yolk remains soft. Butter the outside of the bread. Add a slice of Swiss cheese to each slice. Slice the steak and layer slices on one side of the bread. Top with mushroom & onions and 1 fried egg. TOAST the sandwich until golden brown, gently flip, and repeat on the other side.
Tips and Tricks
You can use the same cast iron pan for all the steps in this recipe.
Jennifer Basjel
Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @jennifer_bajsel
