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Grilled Meat and Cheese Sandwich Recipes

Sandwiches can be as complex or as simple as you want them to be. You can vary the same basic filling ingredients by presenting them on several different breads. Of course, you may grill sandwiches for richness or a toothsome crunchy effect. Serve the sandwiches on the freshest bread that you can find. A great way to get a fresh tortilla is to buy TortillaLand's uncooked tortillas. So good!

Each TortillaLand flour tortilla has 140 calories, 23 grams of carbohydrate, and 4 grams of fat. The fat is from polyunsaturated and monosaturated fats. There are 3 grams of protein.

Cooking these tortillas is easy! Peel one off of the stack and place it in a heavy skillet or on a griddle that has been heated on medium-high heat. Cook one side for 30-45 seconds, pressing down with a spatula. Turn the tortilla over and cook the second side for 30-45 seconds. Both sides should be golden brown. If you need to cook multiple tortillas, place the cooked tortillas in a tortilla keeper. I bought a Norpro from Amazon, and it works beautifully. Use the tortillas the same way that you would use prepared tortillas.

Our two lovely grilled sandwiches will use DiLusso deli pepperoni and Genoa Salami. We'll also have cheese, muffaletta olive salad, thinly sliced tomatoes, and fresh spinach leaves. The ingredients for one sandwich will be piled on sourdough bread for a classic grilled sandwich. The other sandwich will be a new twist on an old favorite. We'll use a folded fresh tortilla to create a bold quesadilla. Feel free to use olive oil, coconut oil, butter, or non-stick cooking spray for your grilling. Since the pepperoni, salami, cheese, and olive salad all have a fair amount of fat, I use the non-stick cooking spray.

Sandwich Methods:

Sourdough Meat and Cheese Melt Spray one piece of bread with non-stick cooking spray. Place it, sprayed side down, in a heavy skillet. (I use cast iron.) On that one piece of bread, spread the muffaletta, cover that with the baby spinach leaves, add a single layer of salami, and top that with a single layer of pepperoni. Finally, top it all with a single layer of provolone cheese. Spray the second piece of bread with non-stick cooking spray, and cover the first piece with the sprayed side out. Turn the heat to high for one minute, then reduce heat to medium-low until the first side is golden brown. Then, carefully turn the sandwich using a spatula. Brown the second side to your desired brownness. Remove it to a plate and serve with sliced Campari tomatoes and a salad.

Bold Meat and Cheese Quesadilla On a cooked flour tortilla, spray one side with non-stick cooking spray and place it, sprayed side down into a heavy skillet. Spread muffaletta over half of the top surface. You will just be using one tortilla for this sandwich. Cover the muffaletta with the spinach leaves, add a single layer of salami, and top that with a single layer of pepperoni. Finally, overlay it all with a single layer of provolone cheese and fold the uncovered side of the tortilla over the filling ingredients. Grill the first side until it is brown. I like to cover the pan for this step. Uncover your quesadilla. Then, turn the tortilla over, turning toward the fold. When you turn toward the fold, your fillings don't go flying all over the pan. Brown the other side, pull the quesadilla out of the pan, and try not to bite it before it is on the plate!

I use olive salad from The Pickle Guy. If you have trouble finding the muffaletta olive salad, try your local Costco warehouse. You can also get it from Amazon by the case. That means that you have little presents for all of your friends and family. You may also try having your local grocery order it for you.

These are rich sandwiches. My buddy, Sandra calls them "gourmet." However decadent that they taste, they are just too simple to make. Enjoy your sandwiches! Let us know what you think in the BellaOnline Sandwiches Forum.

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Content copyright © 2013 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.



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