Grown-up grilled cheese

Grown-up grilled cheese

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by Andria Gaskins

WCNC.com

Posted on April 23, 2014 at 12:37 PM

www.queencitykitchen.com

Grilled Cheese with Bacon Marmalade and Brie

8 slices thick-cut applewood smoked bacon, chopped
1 cup apricot preserves
1/2 teaspoon crushed red pepper flakes
4 tablespoons butter, room temperature
8 ounces Brie Cheese, sliced
8 slices sourdough bread
 
Cook the bacon in a non-stick skillet over medium heat until the fat is rendered and the bacon is crisp,  7-10  minutes, stirring occasionally. Transfer the bacon to a paper-towel lined plate. Pour off the bacon fat from the skillet and discard. Add the apricot preserves to the skillet, cook until melted down. Stir in the bacon and red pepper flakes, bring to a simmer and cook until thickened, 3-5 minutes, stirring frequently. Remove from heat and set aside to cool.
 
Heat a non-stick skillet over medium low heat.
 
Spread bacon marmalade on each slice of bread. Divide the brie among 4 slices of bread. Top with remaining bread, marmalade side down. Generously butter the outside of one side of each sandwich. Place in the skillet, butter side down. Butter the other piece of bread. Cook until cheese is  melted and bread is golden brown. Flip the sandwich and cook until golden and crisp. Cut in half and serve.
 

Boursin, Roast Beef and Provolone Panini

4 ounces Boursin cheese spread
4 ciabatta rolls, split
1 cup arugula, loosely packed
12 slices deli-style roast beef
8 slices provolone cheese
Extra-virgin olive oil, for brushing
 
Preheat panini press according to manufacturer's instructions.
 
Open rolls and spread each half with Boursin.  On the bottom halves layer a small handful of arugula, 3 slices of roast beef and 2 slices provolone. Place the lid on top.
 
Brush the press with olive oil and grill the sandwich until the cheese is melted and golden grill marks appear, about 5 minutes. Cut and serve immediately.
 
No press, no problem...
 
Heat a non-stick skillet over medium low heat.
Open rolls and spread each half with Boursin.  On the bottom halves layer a small handful of arugula, 3 slices of roast beef and 2 slices provolone. Place the lid on top.
Brush olive oil in the skillet, then add sandwich. Top it with a piece of foil then press a heavy cast iron skillet on top of the foil.  Cook until golden and crisp, about 4 minutes per side.
 

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