KSRO GRILLED CHEESE RECIPES
CRAB (OR SHRIMP) GRILLED CHEESE SANDWICH
Makes 4 sandwiches
1 pound cooked crab or shrimp, coarsely chopped
1/4 pound herbed brie or goat cheese, chopped as finely as you can
1/4 cup mayonnaise
3 tablespoons finely sliced green onions
1 tablespoon grainy mustard
2 teaspoons lemon juice, or to taste
Salt and pepper to taste
8 slices rustic or whole grain bread
4 generous slices of gruyere or your favorite melting cheese
1/4 pound butter, melted
Mix the crab, brie, mayonnaise, green onions, mustard, lemon juice, salt and pepper in a bowl.
Brush one side of each slice of bread with the butter and assemble sandwiches with the buttered sides of the bread facing out. Fill with a slice of cheese and a quarter of the crab mixture.
In a heavy bottomed skillet or flat top cook over medium high heat until the bread is golden brown on both sides and the cheese is melted on the inside.
GRILLED APPLE JACK SANDWICH
This is a simple sandwich made delicious by grilling it. You can make even more delicious by including one or more of the suggested add-ons
1/4 cup mayonnaise
2 teaspoons honey
1 teaspoonMadrasstyle curry powder (or to taste)*
4 slices good whole and/or multigrain bread
2 medium Gravenstein apples; peeled, cored and sliced thinly
6 ounces or so coarsely grated Jack cheese such as Vella Mezzo Seco or your favorite
2 tablespoons each butter and olive oil
Combine the mayonnaise, honey, mustard and curry together to make a smooth mixture. Adjust to your taste. Liberally spread on the bread slices and top with the apples, arranging attractively. Arrange cheese over this.
Melt the butter/oil combination in a heavy bottomed skillet and cook the sandwich until golden on both sides. Serve immediately.
- 4 strips applewood smoked bacon crisply fried or baked
- Slices of good ham or other salumi
- Almond or other nut butter that you like
- Chopped Major Grey or other chutney that you like
*Remember that curry powders vary widely in flavor and power. Use your favorite and adjust to your own taste.
John Ash © 2014