Best The Flatiron Grilled Cheese Recipes

THE ULTIMATE GRILLED CHEESE

The Ultimate Grilled Cheese image

These gooey grilled cheese sandwiches taste great for lunch with sliced apples. And they're really fast to whip up, too. Here's how to make grilled cheese the right way. -Kathy Norris, Streator, Illinois

Provided by Taste of Home

Categories Lunch

Time 15m

Yield 5 servings.

Number Of Ingredients 8

Ingredients

3 ounces cream cheese, softened
3/4 cup mayonnaise
1 cup shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/8 teaspoon seasoned salt
10 slices Italian bread (1/2 inch thick)
2 tablespoons butter, softened

Steps:

In a large bowl, beat cream cheese and mayonnaise until smooth. Stir in the cheeses, garlic powder and seasoned salt. Spread 5 slices of bread with the cheese mixture, about 1/3 cup on each. Top with remaining bread. , Butter the outsides of sandwiches. In a skillet over medium heat, toast sandwiches for 4-5 minutes on each side or until bread is lightly browned and cheese is melted.

Nutrition Facts : Calories 646 calories, Fat 50g fat (18g saturated fat), Cholesterol 84mg cholesterol, Sodium 885mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

THE PERFECT GRILLED CHEESE

The Perfect Grilled Cheese image

The classic and simple grilled cheese sandwich can be reimagined multiple ways just by changing up the bread and cheese.

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 3

Ingredients

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 FLAT IRON STEAK WITH BLUE CHEESE-CHIVE BUTTER

Grilled Flat Iron Steak with Blue Cheese-Chive Butter image

I made this up as a Valentine's Day dinner. The butter is what makes this dish.

Provided by Kristin

Categories Meat and Poultry Recipes Beef Steaks Flat Iron Steak Recipes

Time 1h20m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons red wine vinegar
2 cloves garlic, minced
1 tablespoon cracked black pepper
1 teaspoon dried rosemary leaves, crumbled
1 teaspoon dried oregano
¼ teaspoon kosher salt
¼ cup olive oil
1 ½ pounds flat iron steak
3 tablespoons softened unsalted butter
1 ounce crumbled blue cheese
1 tablespoon chopped fresh chives
⅛ teaspoon cracked black pepper

Steps:

Whisk together vinegar, garlic, 1 tablespoon black pepper, rosemary, oregano, and kosher salt in a bowl along with the olive oil. Place the flat iron steak into a resealable plastic bag, and pour the marinade overtop. Squeeze the excess air from the bag and seal. Marinate in the refrigerator 30 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess, and discard the remaining marinade. Allow the steak to stand at room temperature for 15 minutes as the grill warms.
Mash together the butter, blue cheese, chives, and 1/8 teaspoon of black pepper; set aside. Cook the steak on the preheated grill to desired degree of doneness, about 5 minutes per side for medium-rare. Allow the steak to rest in a warm place for 10 minutes before slicing thinly across the grain. Serve with a dollop of blue cheese-chive butter.

Nutrition Facts : Calories 550.9 calories, Carbohydrate 3 g, Cholesterol 144.2 mg, Fat 43.9 g, Fiber 0.8 g, Protein 36.9 g, SaturatedFat 16.3 g, Sodium 331 mg, Sugar 0.1 g

IRON CHEF GRILLED CHEESE

Iron Chef Grilled Cheese image

Provided by Geoffrey Zakarian

Categories main-dish

Time 15m

Yield 4 sandwiches

Number Of Ingredients 8

Ingredients

4 tablespoons fig jam
8 slices thick-cut brioche bread
4 tablespoons toasted sliced almonds
8 slices cooked bacon
4 slices Gruyere
4 slices Monterey Jack cheese
4 tablespoons unsalted butter, at room temperature
Kosher salt

Steps:

Preheat a griddle or a large nonstick skillet over medium heat. Spread the fig jam on four slices of bread. Top with the almonds, followed by 2 slices of bacon per sandwich, and a slice of each of the cheeses. Spread the butter on the outsides of the sandwiches, then sprinkle with salt.
Griddle the sandwiches on the first side, 5 minutes, then flip, cover with a heatproof metal bowl and cook until golden and the cheese is melted and warmed through, about 5 minutes more.