Recipes: Grilled Cheese Month

grilled cheese
April is National Grilled Cheese Month. In honor of this delicious month, Sara Lee Artesano Bread has provided three unique grilled cheese recipes (whip them up today, which is National Grilled Cheese Day).
Aloha Pork Grilled Cheese
2 slices of Artesano™ Style Bread
pulled pork – one portion from pork recipe
¼ cup tangy BBQ sauce
4 oz Hawaiian chili pepper Harvarti cheese
1 grilled pineapple ring
2 tbs butter at room tempurature
Slow Cooker Pork:
4lb Boston butt roast (bone-in or out)
1½ tbs Hawaiian sea salt
Hawaiian chili pepper Havarti cheese (sliced)
2 peeled garlic cloves (optional)
Hawaiian BBQ Sauce
¾ cup unsweetened pineapple juice
½ cup vegetable oil
1/3 cup soy sauce
¼ cup molasses
1 tsp ground ginger
2 peeled garlic cloves (optional)
Combine Hawaiian BBQ sauce ingredients in bowl. Mix and add to slow cooker with pork.
Slow cook pork one hour on high and eight hours on low. Shred with two forks.
Butter one side of a fresh slice of bread and lay it, butter side down, in a well preheated (medium-low heat) nonstick skillet.
Top with one or two slices of spicy Havarti cheese.
Pile pulled pork evenly on top of the cheese, gently press the pork into the cheese.
Place the pineapple slice(s) on top of the pork, and top with another slice or two of cheese, if desired.
Top with remaining slices of buttered bread, butter side up.
When the bottom of the bread slice reaches the desired browned color, gently but firmly press down on the top of the sandwich with your spatula, and flip over, being careful not to allow the pork shreds to fall out.
Cook until the other side has reached the desired color and the interior is hot throughout.
Farm to Table Grilled Cheese
1 slices of Artesano™ Style Bread
2 tbs unsalted butter, at room temperature
1 tbs canola oil
1 fresh eggs, any size
dash of salt
1 cup fresh arugula, rinsed and dried
3 to 4 oz sliced or shredded Gruyere cheese
cracked black pepper, as desired
Fry the egg in a preheated (medium heat) nonstick skillet and oil, breaking the yolk after the whites have begun to set, if desired.
Cook to desired opaqueness. Set aside and sprinkle with pepper.
In the same warm skillet, with the heat slightly reduced, place a slice of bread with one side buttered, butter side down.
Top with two or three slices, or about and ounce and a half of shredded Gruyere cheese.
Top the cheese with the arugula and cooked eggs. Add more cheese if desired.
Top with the remaining slice of bread, one side buttered and facing up.
When the bottom slice of bread is browned to your liking, gently press down on the sandwich evenly with your spatula. Gently flip the sandwich, careful not to allow the fillings to spill out.
Cook until the second slice of bread reaches the desired degree of brown and cheese is melted.
Zesty Grilled Cheese
1 slices of Artesano™ Style Bread
10 – 12 red onion slivers
2 tbs butter, at room tempurature
1 tbs canola oil
3 tbs aioli
4 oz Fontina, sliced or grated
2 oz spicy pickle slices
red pepper flakes (optional)
Preheat skillet over medium heat, add the oil and allow it to warm.
Fry the onion slivers until the tips begin to blacken and the edges char. Lower the heat to medium-low and move the pan to a cool burner for a few moments.
Remove onions from pan and set aside.
Butter one side of a slice of bread and place it, butter side down, on the skillet. Place skillet back on the medium-low burner.
Quickly spoon half of the aioli over the top surface of the bread and add half of the Fontina over the aioli.
Scatter the charred onions over top of the cheese and place the pickles evenly over the onions. Cover the pickles with the remaining cheese, spoon over the remaining aioli, sprinkle with pepper flakes and top with remaining buttered bread, buttered side up.
When the bottom slice of bread has reached the desire golden brown color, gently press down on the sandwich with your spatula, and carefully flip over.
Cook until the second piece of bread has reached the desired color and the interior is heated through and the cheese is melted.

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