Cooking With Shaz8 ounces Gruyere, shredded
2 tablespoons butter, at room temperature
2 tablespoons Dijon mustard
1 garlic clove, chopped
12 ounces sliced turkey
12 slices wheat or sourdough bread, crusts removed
6 tablespoons olive oil
Into a food processor, add the cheese, butter, mustard, and garlic. Blend until the mixture is thick, smooth and spreadable.
Spread the cheese mixture over 1 side of each bread slice. Arrange the turkey slices over the cheese mixture on 6 of the bread slices. Top sandwiches with the remaining bread slices, cheese mixture side down, pressing gently to adhere. Cut the sandwiches in half.
Heat 3 tablespoons of oil in a heavy skillet over medium-low heat. Cook half of the sandwiches until golden brown and heated through, about 4 minutes per side. Transfer to a serving platter and tent with foil to keep them warm. Repeat with remaining 3 tablespoons of oil and sandwiches. Serve immediately.
6 Servings
These grilled sandwiches contain peanut butter, chocolate chips and chopped banana between slices of rich egg bread.
8 slices egg bread, about 1/4-1/2″ thick
2 tablespoons (unsalted) butter, melted
1/2 cup creamy peanut butter
1/2 cup semisweet chocolate chips
1 or 2 ripe, firm bananas, peeled and diced
2 teaspoons granulated sugar
Preheat a panini iron according to manufacturers directions. Brush one side of 4 of the bread slices with some of the melted butter. Place bread slices, buttered side down, on a smooth dry surface. Spread 1/4 of the peanut butter on each slice of bread. Sprinkle 1/4 of the chocolate chips over peanut butter on each bread slice. Press chips gently to adhere. Sprinkle 1/4 of the banana pieces over chocolate chips on each bread slice. Cover each with a plain bread slice. Brush each bread slice with melted butter and sprinkle with sugar. Place sandwiches in heated panini iron and grill, according to directions, until lightly browned and crisp. Remove the panini to a cutting board and slice each sandwich diagonally in half. (If you do not have a panini iron, these sandwiches may be made using a griddle or a cast iron or other heavy skillet, turning panini halfway through cooking. Be sure to press the sandwiches with a metal spatula to flatten them as they cook.)
Number of Servings: 4 (8 panini halves) Notes: Kids love this as a dessert or snack. Grown-ups love them, too. Takes only a few minutes from start to finish.
2 jalapeno peppers, cut in half lengthwise and seeded
2 slices sour dough bread
1 tablespoon butter, room temperature
1 tablespoon cream cheese, room temperature
1/4 cup jack and cheddar cheese, shredded
1 tablespoon tortilla chips, crumbled
Place the peppers on a baking sheet with the cut side facing down. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin has blackened, about 8-14 minutes. Place the peppers in a zip-lock bag or other sealable container, seal and let them cool until you can handle them, about 20 minutes. Remove the skins from the peppers. The skins should easily “pinch” off. Assemble sandwich and grill until golden brown and the cheese has melted, about 2-3 minutes per side.
1 whole wheat tortilla
4 oz cooked diced chicken
1 Tbs Buffalo Wing Sauce
1 Tbs Reduced Fat Blue Cheese Dressing
1 cup shredded lettuce
Mix the chicken with the Buffalo sauce and Blue Cheese dressings, toss in the lettuce. Warm the tortilla for 20 seconds in microwave. Place the chicken mixture down the middle of the tortilla and roll up.
1 Serving