Best Garden Grilled Cheese Sandwiches With Black Olive Mayonnaise Recipes

BLACK OLIVE MAYONNAISE

Steps:

• Put the garlic cloves into the bowl of a food processor and pulse until finely chopped. Add the olives and parsley and pulse again until the mix is almost a puree. Add the mayonnaise and salt and pulse until combined. With the processor running, add the olive oil in a stream. Pour into a bowl and refrigerate until ready to use.

MY HUSBAND'S FAVORITE GRILLED CHEESE & GREEN OLIVE SANDWICH

Steps:

• Heat a small non-stick pan over medium heat.
• Add olive oil and olives, and saute just until lightly browned.
• Remove olives, temporarily, to your serving plate.
• Add a bit more olive oil to pan, if needed.
• Place one slice bread in pan, cover with olives, then with cheese slices, and lastly the other slice of bread.
• Cook over medium heat until the bread is browned and crispy, pressing down with spatula.
• Turn and brown on other side, until crispy brown and the cheese is all melty and just starting to ooze out onto the pan.

DRESSED UP GRILLED CHEESE SANDWICHES

Steps:

• Preheat a griddle over low heat.
• Spread a thin layer of mayonnaise on one side of each slice of bread¿this will give the bread an even golden color when griddled. Flip 4 slices over and layer each with 1 slice Monterey Jack, 1 slice tomato, 1 slice red onion, 1 slice avocado and 1 more slice Monterey Jack. Top with another slice of bread, mayonnaise side up.
• Place the sandwiches on the preheated griddle and toast until the bread is golden brown and the cheese is melted, about 2 minutes per side.

OUTDOOR GRILLED CHEESE SANDWICH (CURTIS STONE)

Steps:

• FOR SANDWICH:.
• Preheat the barbecue for medium heat.
• Using a large serrated knife cut the ciabatta horizontally in half leaving one long side attached if possible.
• Lightly brush the cut sides of the ciabatta with olive oil and season lightly with salt and pepper.
• Rub the cut sides of the ciabatta with the garlic clove.
• Place the ciabatta oiled side down on the grill and cook until just barely golden brown rotating but not turning over to toast evenly about 3 minutes.
• Remove the ciabatta from the grill and reduce the heat of one burner to low.
• Spread the toasted side of the bottom ciabatta piece with the mustard.
• Spoon the chutney over the other toasted side.
• Scatter half of the Gruyere cheese evenly over the mustard.
• Tear off pieces of the St Andre cheese and scatter it over the Gruyere.
• Then scatter the remaining Gruyere cheese over.
• Cover with the top half of the ciabatta chutney side down and press firmly to hold the sandwich together.
• Lightly brush the sandwich with oil.
• Place the sandwich on the grill over the burner on low heat.
• Close the hood and grill until the cheese melts and the bread is golden brown rotating the sandwich as needed to brown evenly about 8 minutes per side.
• Transfer the sandwich to a cutting board; open the sandwich and scatter the arugula over the cheese.
• Close the sandwich.
• Using the serrated knife cut the sandwich into 8 pieces and serve.
• NECTARINE CHUTNEY:.
• Heat the oil in a heavy large saucepan over medium heat.
• Add the mustard seeds and saute until they begin to pop about 30 seconds.
• Add the onion and saute until tender and translucent about 4 minutes.
• Stir in the sugar, vinegar, ginger and pepper flakes.
• Simmer until the sugar dissolves.
• Add the nectarines and cook until the nectarines are tender but still hold their shape and the syrup tthickens slightly, stirring occasionally about 10 minutes.
• Now, stir in the salt.

PERFECTLY CRISPY GRILLED CHEESE

Steps:

• SPREAD one slice of bread with Hellmann's® or Best Foods® Real Mayonnaise. Place bread Mayonnaise-side-down into hot skillet; add cheese.
• SPREAD other slice of bread with Mayonnaise and place Mayonnaise-side-up on top of cheese.
• COOK until lightly browned on one side. Flip over and cook until cheese is melted.