The Gourmet Grilled Cheese Cookbook (5 page)

A decadent poached lobster sandwich with a creamy cheese sauce.

You will need:

1/3 cup Whole Milk

1 teaspoon Flour

5 tablespoons shredded Cheddar

5 tablespoons shredded Gruyere

1 teaspoon chopped fresh Parsley

2 tablespoons, plus 4 teaspoons Butter

1/4 cup White Wine

1 small Shallot, sliced

2 Lobster Tails (fresh or thawed)

4 slices Challah Bread

1 slice Lemon

1. Whisk the milk and flour together in a small saucepan over medium heat. Stir constantly and bring to a slow boil for 1 minute to thicken. Then add 4 tablespoons of each cheese and stir until melted. Stir in the parsley. Keep warm.
   
2. Cut a slit through the top of the shell to the base of the lobster tails.
   
3. Heat 2 tablespoons of butter and the white wine in a small skillet over medium heat. Add the shallot. Once fragrant, add the lobster tails. Cook each side for 2 minutes while spooning the butter sauce over the lobster tails.
   
4. Remove lobster meat from the shell. Remove the black vein (the intestine) that runs down the tail. The meat should be almost fully cooked. Loosely dice the meat. Add the meat to the warm cheese sauce; cook for 1 minute or until lobster meat is no longer translucent.
   
5. Spread 1 teaspoon of butter on one side of the slices of bread. Spread 1 tablespoon of cheddar on the other side of 2 slices of bread. Place the lobster on top and spoon cheese sauce over. Squeeze the lemon over. Sprinkle 1 tablespoon of Gruyere over the lobster and then top with second slices of bread, buttered side facing out.
   
6. Place sandwiches in a large skillet over medium heat. Cover and cook for 3-4 minutes, or until golden brown. Then flip and brown the second sides of the sandwiches.
   

This creamy cheesy dip with chunks of artichoke can be added to grilled cheese or enjoyed as an appetizer.

You will need:

2 cans Artichoke Hearts

1 cup Mayonnaise

1 cup Parmesan

1/4 teaspoon Worcestershire sauce

1/4 teaspoon Hot Sauce

1. Chop the artichoke hearts and place in a bowl. Add all the other ingredients and stir together.
   
2. Bake at 350 degrees for 40 minutes. Serve with crackers or chips.
   

An easy to prepare version of the Italian classic served with roasted tomatoes.

You will need:

1 1/2 cups Italian Seasoned Panko

1/2 cup shredded Parmesan

3 Eggs

1 pound thinly cut Chicken Breasts

2 tablespoons Olive Oil

1 slice fresh Mozzarella per slice of Chicken Breast

1 cup
Herb Roasted Tomatoes

1. Combine the panko and Parmesan in a bowl. Beat the eggs in another bowl.
   
2. Dredge the chicken in the panko mixture, then in the egg, and then in the panko again.
   
3. Heat 1 tablespoon of olive oil in a skillet. Brown the first side chicken, cooking for 4 minutes, or until browned. Then flip and add the rest of the olive oil to the pan. Cook second side of the chicken until browned.
   
4. Place the chicken on a baking sheet and bake at 350 degrees for 15 minutes, or until the center of the chicken is no longer pink.
   
5. Top the chicken with fresh mozzarella and warm roasted tomatoes.
   

A bold combination of sweet and bitter that pairs perfectly with Fried Brie.

You will need:

1 tablespoon Olive Oil

2 Shallots, sliced

1/2 cup Frozen Cranberries

2 tablespoons Cider Vinegar

1/8 teaspoon Salt

1/8 teaspoon Pepper

3 tablespoons Sugar

1. Heat the olive oil in a small saucepan over medium heat. Add shallots cook for 3 minutes.
   
2. Add all the other ingredients. Stir together. Bring to a simmer. Let simmer and reduce on low heat for 10 minutes stirring frequently. The chutney will be thick and syrupy when done.
   

Thin crispy slices of herb-seasoned potato are a quick and easy side dish.

You will need:

1 large Yukon Gold Potato

1 tablespoon Olive Oil

1 tablespoon Butter, melted

1 teaspoon chopped Oregano

1 teaspoon chopped Basil

1 clove Garlic, minced

1/4 teaspoon Salt

1/8 teaspoon Pepper

1. Heat oven to 400 degrees. Cut the potatoes lengthwise into slices 1/8 inch thick.
   
2. Toss all of the ingredients together in a large bowl, until the potatoes are evenly coated with the herbs, butter, and olive oil.
   
3. Spread the potatoes out in a single layer on a baking sheet. Bake for 15-20 minutes, or until the bottom sides of the potato slices have browned.
   
4. Flip the potatoes, and cook for another 10 minutes, or until the second sides brown.
   

Creamy Brie fried with a crispy panko crust that can be paired with cranberry chutney and served as an appetizer.

You will need:

1 Egg

1/2 cup Panko

1 wedge of Brie, chilled

2 tablespoons Olive Oil

1. Beat the egg in a shallow bowl. Pour the panko into a shallow bowl.
   
2. Dredge the Brie in the egg, and then in the panko. Repeat, dredging the Brie in the egg and panko again. Press the panko into the Brie, forming a thick layer around the cheese.
   
3. Heat the olive oil in a skillet over medium-high heat. Add the panko coated Brie. Toast each side for 1-2 minutes, or until golden brown.
   

A spicy guacamole with roasted poblano peppers and a touch of citrus.

You will need:

1 slice of a quartered Lemon

1 slice of a quartered Lime

1 Avocado, pitted and diced

1/8 teaspoon Salt

1 tablespoon finely chopped Red Onion

3 tablespoons diced
Roasted Poblano Pepper

1/4 cup chopped Tomato, any variety

1. Squeeze the juice from the lemon and lime wedges into a small bowl. Use a fork to remove any seeds.
   
2. Add the avocado and salt to the bowl of lemon and lime juice. Mash ingredients together with a fork or potato masher. Mash until the avocado reaches the consistently you desire.
   
3. Stir in the red onion, poblano pepper, and tomato.
   
4. Serve with tortilla chips, add to sandwiches, or use as a taco topping.