Best Grilled White Cheese With Oregano Oil Recipes

White Pizza Grilled Cheese image

Provided by Kare for Kitchen Treaty

Time 20m

Number Of Ingredients 12

1/2 cup whole milk ricotta cheese
2 teaspoons extra virgin olive oil
1 small clove garlic (minced)
1 tablespoon chopped fresh basil (or 1 teaspoon dried)
2 teaspoons chopped fresh oregano (or 1/2 teaspoon dried)
1/4 teaspoon kosher salt
Freshly ground black pepper to taste
1/4 cup shredded Parmesan cheese
8 ounces mozzarella cheese (thinly sliced)
8 slices white bread (6 slices if your bread is on the larger side)
1 large clove garlic (peeled and halved (for rubbing on the outsides of the bread))
Butter

Steps:

In a small bowl, mix together the ricotta, olive oil, garlic, basil, oregano, salt, and black pepper. Refrigerate for at least an hour (or up to 24 hours) to allow the flavors to develop.
Lay down the bread slices and, using a butter knife, spread the ricotta mixture evenly on each piece. The ricotta mixture should coat the insides of both pieces of bread. Note: If you're using large pieces of bread, you may want to make more of the ricotta mixture, or only make two or three sandwiches instead of four).
Lay the mozzarella slices evenly on every other piece of bread (one side of each sandwich). Sprinkle with Parmesan cheese and close the sandwiches by place both cheesy insides together.
Rub the outsides of the sandwiches with the cut side of the garlic clove, then butter both sides generously.
In a large frying pan over medium-low heat, cook the sandwiches, flipping often, until they're golden-brown on the outside and the cheese is melted inside, about 10 minutes.
Serve immediately.

The Perfect Grilled Cheese image

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 3

2 ounces sliced melting cheese (about 2 slices), such as American, Cheddar, muenster, Havarti, Swiss, fontina, Mozzarella, Monterey jack, pepper jack, provolone
2 slices bread, such as white, rye, brioche, sourdough, potato, whole wheat, pumpernickel
1 tablespoon fat, such as mayonnaise, butter or olive, chili or coconut oil

Steps:

Oven method (great for a crowd of six or fewer): Put a rimmed baking sheet on the middle rack of the oven and preheat to 450 degrees F. Make one sandwich per person: Sandwich 2 slices of cheese between 2 slices of bread. Spread or brush the outside of the sandwich with 1 tablespoon of fat. Place on the preheated baking sheet and cook until the cheese starts to melt, about 5 minutes. Flip the sandwich and bake until golden brown, an additional 5 minutes.
Panini press method (for crispy crunchy sandwich that needs minimal attention): Sandwich 2 slices of cheese between 2 slices of bread. Preheat a panini press to medium heat. Spread or brush the outside of the sandwich with 1 tablespoon of fat and place in the press. Close the top and cook until lightly browned and the cheese is melted, 5 to 6 minutes.
Skillet method (fool-proof and low-tech): Sandwich 2 slices of cheese between 2 slices of bread. Preheat a skillet over medium-low heat. Spread or brush the outside of the sandwich with 1 tablespoon of fat and cook until lightly browned, 3 to 4 minutes. Flip the sandwich, and continue cooking until browned and the cheese is melted, 3 to 4 minutes more.
Great combos:
1. Pepper jack and sourdough, brushed with chili oil
2. American and white bread, brushed with butter
3. Swiss and rye, brushed with mayo
4. Cheddar and brioche, brushed with butter

Grilled White Cheese With Oregano Oil image

Yield Makes 6 hors d'oeuvres

Number Of Ingredients 5

1/2 lb Haloumi cheese, cut into 12 rectangular blocks
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano, crumbled
Special Equipment
6 (6- to 8-inch) wooden skewers

Steps:

Thread 2 blocks of cheese lengthwise onto each skewer, then cover skewers with cold water and soak 1 hour.
Stir together oil and oregano in a 13- by 9-inch shallow dish.
While cheese soaks, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.
Drain cheese skewers on paper towels and pat dry, then grill, covered only if using a gas grill, on a well-oiled grill rack, turning (use a metal spatula to scrape under cheese to loosen before turning each time), until evenly browned, 3 to 7 minutes total.
Add cheese skewers to oregano oil and turn to coat.