Best Griddled Texas Toast Recipes

TEXAS TOAST

Texas Toast image

Provided by Bobby Flay

Time 1h5m

Yield 12 to 15 servings

Number Of Ingredients 4

Ingredients

2 sticks unsalted butter, at room temperature
8 cloves garlic, pureed
Salt and freshly ground pepper
2 loaves good white bread, cut into 1-inch thick slices

Steps:

Mix together the butter and garlic in a bowl and season with salt and pepper to taste. Brush both sides of the bread with the butter and place on the grill. Grill the bread for 1 to 2 minutes per side until lightly golden brown.

GRILLED TEXAS MESQUITE TOAST

Grilled Texas Mesquite Toast image

Provided by Sandra Lee

Categories side-dish

Time 6m

Yield 8 slices

Number Of Ingredients 4

Ingredients

4 tablespoons butter
3 tablespoons garlic spread (recommended: Lawry's)
1/2 teaspoon mesquite seasoning (recommended: McCormick's Grill Mates)
8 slices thick-sliced white bread

Steps:

Set up grill for direct cooking over medium heat.
In a microwave-safe bowl, combine butter, garlic spread, and seasoning. Cook in microwave on high setting about 1 minute. Brush each slice of bread on 1 side with butter mixture. Place bread on grill, buttered-side down, and cook for 1 minute. For nice grill marks on bread, turn each slice 1/4 turn and grill for an additional 30 seconds.
Remove from grill and serve warm.
INDOOR: Prepare butter spread and brush 1 side of bread as directed. Heat a skillet over medium heat. Place bread, buttered-side down, in a skillet and cook until golden, about 2 minutes.

TEXAS TOAST GUACAMOLE GRILLED CHEESE SANDWICH

Texas Toast Guacamole Grilled Cheese Sandwich image

Twist on my favorite comfort food... Yum! I always serve with tomato soup... Of course!

Provided by Sahara B

Categories Main Dish Recipes Sandwich Recipes Grilled Cheese

Time 19m

Yield 2

Number Of Ingredients 12

Ingredients

2 ripe avocados, halved and pitted
½ small onion, minced
1 tablespoon fresh lime juice
1 jalapeno pepper, seeded and minced
2 tablespoons chopped fresh cilantro
1 clove garlic, minced
½ teaspoon kosher salt
freshly ground black pepper to taste
1 Roma tomato, finely chopped
4 slices Texas toast
4 slices Havarti cheese
2 teaspoons butter, or to taste

Steps:

Mash avocados in a large bowl. Add onion, lime juice, jalapeno, cilantro, garlic, salt, and pepper. Mix until well combined. Stir tomato into the guacamole.
Spread desired amount of guacamole over 2 bread slices; top each with 2 slices Havarti cheese. Cover with the remaining 2 slices bread; butter the outsides.
Heat a skillet to medium-high heat. Cook sandwiches until golden brown on the bottom, 2 to 3 minutes. Flip and cook until other side is browned, 2 to 3 minutes more.

Nutrition Facts : Calories 754.7 calories, Carbohydrate 47.3 g, Cholesterol 81.8 mg, Fat 57.6 g, Fiber 15.8 g, Protein 20.9 g, SaturatedFat 21.4 g, Sodium 1354.5 mg, Sugar 5.4 g

GRIDDLED TEXAS TOAST

Griddled Texas Toast image

Provided by Robert Irvine : Food Network

Time 10m

Yield 3 servings

Number Of Ingredients 3

Ingredients

1/4 cup clarified unsalted butter
6 slices fresh thick-sliced Texas toast (BBQ sliced bread)
Kosher salt and freshly ground black pepper

Steps:

Warm a griddle or nonstick pan over medium-high heat. Then add 1 tablespoon butter until warmed. Next, add the bread in batches to the griddle and allow to brown or crisp on the first side, 1 to 2 minutes. After browning, flip the bread and repeat the process on the second side. Season with salt and pepper. Remove after browning and serve.

PANKO FRIED PORK CHOPS WITH TEXAS TOAST

Panko Fried Pork Chops with Texas Toast image

I absolutely love the fried pork chop from Bertha's Kitchen in Charleston. If you're ever in my neck of the woods, you've got to go there and try it! This sandwich is inspired by her fried pork chop, with my spin, of course. For that extra crunch, I coat the pork chops in panko breadcrumbs after they've had a dip in some seasoned buttermilk.

Provided by Kardea Brown

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Vegetable oil, for frying
Four 1/4- to 1/2-inch-thick bone-in pork chops (12 ounces to 1 pound)
1/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups all-purpose flour
1 large egg
1 cup whole buttermilk
2 tablespoons Dijon mustard
1 1/2 cups panko breadcrumbs
2 teaspoons Miss Brown's House Seasoning, recipe follows
8 slices Texas toast, buttered and griddled
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sweet paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

Pour the oil to a depth of 1 inch in a large cast-iron skillet with high sides. Heat the oil to 350 degrees F.
Meanwhile, sprinkle the pork chops with salt and pepper and set aside. Set up the dredging station: Place the flour in a shallow dish. Whisk together the eggs, buttermilk and mustard in a separate shallow dish. Combine the panko and House Seasoning in a third shallow dish.
Dredge one pork chop in the flour. Dip in the eggs, then in the panko. Place on a wire rack and repeat the process with the remaining pork chops. Fry the pork chops, in batches, until golden brown and a meat thermometer inserted in the thickest portion registers 145 degrees F, 3 to 4 minutes. Serve hot with the Texas toast.
Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.

GRILLED TEXAS TOAST

Grilled Texas Toast image

Bobby Flay's recipe for grilled toast

Provided by Virginia Carpenter

Categories Other Breads

Time 20m

Number Of Ingredients 6

Ingredients

2 tsp oil
4 clove garlic
2 stick butter
kosher salt
ground pepper
2 loaves of bread; pullman or pain de mie, sliced into 2-inch thick slices

Steps:

1. Preheat the grill to medium-high. Heat the oil in a small saute pan and cook the garlic for 1 minute. Let cool slightly. Stir in the butter and season with salt and pepper. Grill the bread until lightly golden brown on both sides. Remove from the grill and spread 1 side of each slice with some of the garlic butter.