GRILLED SANDWICHES WITH MEAT/SEAFOOD
Grilled Rich Little Po' Boy
3 small ripe tomatoes, halved, ends and core removed
1 loaf Italian bread, about 12 inches long
1/4 c. low fat mayonnaise
1/4 pound roast beef, rare, sliced thin
4 thin slices ripe Brie cheese
4 to 6 lettuce leaves, rinsed, patted dry
Preheat grill. Set rack 3 inches from heat source. Grill tomatoes, skin side
up, until slightly charred, about 15 minutes. While tomatoes are grilling: Cut
bread in half lengthwise and scoop out some of the insides. Place on grill,
crust side up, for a few minutes. Place roast beef slices on grill. Remove
bread and place on serving plate. Turn roast beef slices. Spread mayonnaise
on bread. Place cheese on roast beef slices just long enough to melt cheese.
Place meat, cheese, tomatoes and lettuce on bread. Serves 1 or cut in half to
serve 2.
Nutritional information for 2 servings: 580 cal, 35 g carb, 25 g pro, 38 g fat,
80 mg chol.
Tempting Grilled Monte Cristo Sandwiches
1/2 c. green pepper, finely chopped
1/2 c. low fat mayonnaise
1/4 c. apricot preserves or orange marmalade
12 slices of Italian bread
12 slices of boiled ham lunchmeat
3 slices of Swiss cheese, cut in half
4 eggs, whites only, lightly beaten
1/2 c. low fat mayonnaise
1/2 c. low fat milk
1/4 t. cinnamon
dash of ground cloves
Prepare grill. Combine green pepper, mayonnaise and preserves. Mix well.
Place bread on serving platter, two slices for each serving. Spread green
pepper mixture on six slices. Place one slice of ham and cheese on top of
pepper mixture. Combine egg whites, mayonnaise, milk and spices in
medium bowl. Mix well. Place top bread slices on top of cheese. Dip sandwich
in egg mixture. Grill until lightly browned on both sides. Serves 6.
Grilled My Hero Sandwich
1 French or Italian bread, about 7 to 8 inches long
1 T. plus 2 t. extra virgin olive oil
8 tender arugula leaves
1 ripe plum tomato, sliced thin
1 T. Balsamic vinegar
3 slices Mozzarella, about 1/8 inch thick
4 whole fresh basil leaves
2 thin slices or 2 oz. Prosciutto di Parma
4 thin slices or 1 oz. Genoa salami
Prepare grill. Place rack about 3 inches from heat source. Split bread
lengthwise. Pull out some of insides. Brush insides of bread with 2 t. of oil.
Place bread, tomatoes, prosciutto and salami on grill for a few minutes. Make
salad: Toss arugula in a bowl with vinegar and remaining oil. Turn tomatoes,
prosciutto and salami. Place mozzarella on tomatoes for a minute to soften.
Layer the bottom of bread with basil, prosciutto, salami, tomatoes with
mozzarella, arugula leaves with vinegar. Cover with top half of bread. Serves
1 whole or cut in 1/2 to serve 2.
Nutritional information for 1 serving: 900 cal, 67 g carb, 43 g pro, 50 g fat,
90 mg chol.
GRILLED SANDWICHES WITHOUT MEAT/SEAFOOD
Grilled Garlic Onion Bread
1 loaf Italian bread
1/3 c. unsalted butter
1/4 c. garlic, minced
1/4 c. white onion, minced
Romano cheese for garnish
Slice bread about 1 inch thick. Coat both sides with butter. Place on grill.
While waiting for bread to grill: In medium bowl, combine garlic and onion.
Turn bread. Spread garlic mixture thinly on bread. Sprinkle Romano cheese
on top. Continue grilling until hot and crusty. Serves 8.
Grilled Blarney Cheese and Chutney Sandwiches
12 slices rustic walnut bread, about 1/4 inch thick, 4 inches wide
2 T. Kerrygold butter, softened
2 T. any fruit chutney
4 oz. Kerrygold Blarney Castle cheese, cut lengthwise into 12 slices, 1/8
inch thick and 1 inch wide
Starting with 2 slices of bread, spread 1/2 t. butter evenly onto 1 side of
each piece. Spread 1 t. chutney onto unbuttered side of 1 slice and top with
2 slices of cheese. Place second slice of bread, unbuttered side down, on
cheese. Repeat to make 5 more sandwiches. Place sandwiches in a large
frying pan, in batches if necessary, over medium high heat. Cook, turning
once with a spatula, until cheese melts and both sides are evenly browned,
about 2 minutes per side. Cut sandwiches in half. Serves 6.
Grilled Zebra Sandwiches
1 8 oz. package Mozzarella cheese, shredded
1 1/2 c. sharp Cheddar cheese, shredded
1 3 oz. package package Philadelphia cream cheese
1/4 c. Parmesan cheese, grated
1 4 oz. can green chillies, drained, chopped
1 8 oz. loaf rye bread
1 8 oz. loaf pumpernickel bread
1/4 c. unsalted butter
2 T. Parmesan cheese, grated
1/4 t. garlic, chopped
2 14 inch long metal skewers
lettuce and hot cherry peppers for garnish, if desired
Prepare grill. Combine Mozzarella, Cheddar, cream cheese and 1/4 c.
Parmesan cheese in food processor until thoroughly mixed. Remove from
food processor and stir in green chillies. Spread cheese evenly on rye bread
slices and top with pumpernickel bread slices. Thread sandwiches onto
skewers. Place on baking sheet. Melt butter and stir in Parmesan cheese
and garlic. Place skewered sandwiches on grill. Drizzle melted butter over
zebra loaves. Grill for a few minutes on each side until cheese is hot and
begins to melt. Place lettuce leaves on serving platter. Remove skewers from
grill. Remove sandwiches from skewers and place on serving platter. Place
hot cherry peppers around the edges of platter. Makes 36 sandwiches.