Best The Spaniard Grilled Sandwich Recipes

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GRILLED WILD MUSHROOM AND BRIE CHEESE SANDWICH



Grilled Wild Mushroom and Brie Cheese Sandwich image

These are decadent and wonderful and give a whole new meaning to "grilled cheese". Be sure to use a very good sourdough and the freshest of mushrooms. Note: This is a difficult sandwich to turn in the pan, but definitely worth the hassle. Enjoy!

Provided by Annacia

Categories     Lunch/Snacks

Time 21m

Yield 4 serving(s)

Number Of Ingredients 12

8 slices sourdough bread
8 ounces brie cheese (sliced)
4 ounces button mushrooms (quartered)
2 ounces shiitake mushrooms (sliced)
2 ounces oyster mushrooms (sliced)
1 tablespoon minced garlic
1 medium shallot (chopped)
2 ounces white wine
2 tablespoons olive oil
2 tablespoons chopped fresh herbs (parsley, thyme, chives and or basil)
soft butter (as needed)
salt & freshly ground black pepper (as needed)

Steps:

  • Saute the mushrooms in the olive oil in a medium sized pan for 4-5 minutes.
  • Add the shallots and garlic and cook for an additional 2 minutes.
  • Add the chopped herbs.
  • Add the white wine and reduce until the liquid is evaporated.
  • Season with salt and fresh ground black pepper and set aside.
  • Butter one side of each slice of bread. Place the butter side down on four slices of the bread in a large non-stick fry pan at medium-low heat.
  • Divide the mushrooms into four and place them evenly on the four slices of bread.
  • Top the mushrooms with the Brie and cover with the other slices of buttered bread. Cook for 3-5 minutes or until golden brown; then turn and cook on the other side for an additional 3-5 minutes.
  • Cut and serve immediately.

Nutrition Facts : Calories 658, Fat 25.1, SaturatedFat 11.5, Cholesterol 56.8, Sodium 1021.2, Carbohydrate 77.2, Fiber 4.1, Sugar 4.8, Protein 28.8

THE BEST EVER GRILLED CHEESE SANDWICH



The Best Ever Grilled Cheese Sandwich image

Spreading a mixture of mayo and butter on the bread creates a delightfully crispy crust with the well-loved, wonderful flavor of butter one expects on a grilled cheese sandwich.-Josh Rink, Taste of Home Food Stylist

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings

Number Of Ingredients 9

6 tablespoons butter, softened, divided
8 slices sourdough bread
3 tablespoons mayonnaise
3 tablespoons finely shredded Manchego or Parmesan cheese
1/8 teaspoon onion powder
1/2 cup shredded sharp white cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded Gruyere cheese
4 ounces Brie cheese, rind removed and sliced

Steps:

  • Spread 3 tablespoons butter on 1 side of bread slices. Toast bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, mix together mayonnaise, Manchego cheese, onion powder and remaining 3 tablespoons butter. In another bowl, combine cheddar, Monterey Jack and Gruyere. , To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until bread is golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

Nutrition Facts : Calories 659 calories, Fat 49g fat (27g saturated fat), Cholesterol 122mg cholesterol, Sodium 1017mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g 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

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

THE SPANIARD (GRILLED SANDWICH)



The Spaniard (Grilled Sandwich) image

Laura Werlin says you could use smoked, sweet, medium-hot or spicy paprika. From Werlin's "Grilled Cheese Please! 50 Scrumptiously Cheesy Recipes."

Provided by gailanng

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter, at room temperature
1/2 teaspoon pimentos, de la vera (Spanish paprika)
8 slices sandwich-size Italian bread
8 thin slices serrano ham (about 3 ounces) or 8 prosciutto (about 3 ounces)
4 ounces young mahon cheese, coarsely grated (you also can use fontina or American Muenster)
4 ounces manchego cheese, coarsely grated
4 fresh piquillo chilies, stems removed, slit lengthwise and opened like a book (can sub canned)

Steps:

  • In a small bowl, mix the butter and pimenton together.
  • Spread the pimenton-butter mixture on one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Place 2 slices of ham on the bread. Distribute the cheeses over the ham. Lay the chiles over the cheese and top with the remaining bread slices, buttered side up.
  • Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover and cook for 3 to 4 minutes, until the undersides are golden brown. Remove the cover and turn the sandwiches, pressing each one firmly with a spatula to compress the filling slightly. Cover and cook for 2 to 3 minutes, until the undersides are well-browned. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool for 2 to 3 minutes. Cut in half and serve.

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