Recipes
Mini Toasted Cheese
Makes 6 servings
Ingredients
- PHILLY CHEESE STEAK
- 1 ½ pound sirloin steak, cut into thin strips
- 1 green bell pepper, cut in julienne strips
- 1 red bell pepper, cut in julienne strips
- Salt and black pepper
- 1 French baguette, cut in twelve ½-inch slices
- slices provolone cheese, each slice cut in half
- HAM AND CHEDDAR
- 12 slices white sandwich bread, crusts removed
- Butter
- 18 slices deli ham
- 12 slices sharp cheddar
- SUN-DRIED TOMATO, ARUGULA & GOAT CHEESE:
- 12 slices multigrain sandwich bread, crusts removed
- Butter
- Soft goat cheese, divided
- 1 7-ounce jar julienne-cut sun-dried tomatoes in olive oil
- 1 ½ cups arugula
Directions
- Philly Cheese Steak: Cook and stir steak and bell peppers in skillet until meat is browned and peppers are crisp-tender; season with salt and pepper. Spread butter on one side of each bread slice. Assemble sandwiches: one bread slice (butter-side down), cheese, steak and peppers, cheese and bread slice (butter-side up). Cook sandwiches in a skillet, griddle or panini pan for 3 to 4 minutes each side, turning to second side when bread is golden brown.
- Ham and Cheddar: Spread butter on one side of each bread slice. Assemble sandwiches: one bread slice (butter side down), one cheese slice, three slices ham, one cheese slice and bread (butter side up). Cook sandwiches in a skillet, griddle or panini pan for 3 to 4 minutes each side, turning to second side when cheese is melted and bread is golden brown.
- Sun-Dried Tomato, Arugula & Goat Cheese: Spread butter on one side of each bread slice. Cooking in batches as needed, place bread, buttered sides down, on griddle. Carefully spread cheese on each slice. Top half the slices with some of the sun-dried tomatoes and half the bread with arugula. Griddle for 3 to 4 minutes until cheese is slightly melted and bread is toasted. Carefully assemble halves for each sandwich.
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