PROSCIUTTO-GOAT CHEESE-AVOCADO GRILLED SANDWICH

Lunch time! But what to whip up? Though my guys would have been happy with basic grilled cheese sandwiches served with a squirt of ketchup (er, hmm), I decided to make it special. They were skeptical when I started loading the kitchen counter with prosciutto, sun-dried tomatoes, and goat cheese, but when all was grilled and done… No crumbs.

8 slices sourdough bread

4 oz goat cheese, softened

3 oz prosciutto ham

1 avocado, sliced thin

1 cup sun-dried tomatoes, sliced

1 cup mozzarella cheese, shredded

2 tbsp butter, softened

1) Assemble four sandwiches as follows, dividing ingredients between each: sourdough bread slice, goat cheese, prosciutto, avocado, sun-dried tomatoes, mozzarella cheese, sourdough bread slice

2) Over medium heat, melt 1 tbsp butter in large skillet (I used a grill pan); place sandwiches in skillet and grill 3-5 minutes on bottom; spread remaining butter on top slices; flip and grill 3-5 minutes; serve!

Makes: 4 sandwiches

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HOISIN CHICKEN AND PINEAPPLE GRILLED SANDWICHES

For Sunday brunch, I made this recipe as sandwiches and quesadillas. The quesadillas were quite good, but the sandwiches on sourdough…scrumptious! Junior said, “Mom, these are the best grilled cheese sandwiches ever!”

Hoisin Chicken & Pineapple Grilled Sandwiches

1/2 pineapple, cored and cut into wedges

1-1/2 lbs boneless, skinless chicken tenderloins (about 12 pieces)

1/4 cup hoisin sauce

1/4 cup hoisin sauce thinned with 1/8 cup water

8 slices sourdough bread

3/4 cup monterey Jack cheese

20 jalapeno slices

3/4 cup cheddar cheese

4 tbsp butter

1) In grill pan, grill wedges of pineapple on medium-high heat, 1-2 minutes each side; remove from heat; slice into 1/4″ pieces and set aside

2) Lay chicken tenderloins in pan, sprinkle with salt and pepper, and grill on medium-high heat 2 minutes; turn and baste cooked side with hoisin sauce (not thinned); grill 2 minutes, turn and baste with remaining hoisin sauce (not thinned); remove from heat

3) Assemble each sandwich in this order: sourdough bread slice, monterey Jack cheese, chicken tenderloins, pineapple, jalapenos, drizzle of thinned hoisin sauce, cheddar cheese, sourdough bread slice

4) In large skillet, melt butter over medium heat; grill sandwiches on both sides, being careful when flipping (chicken is inclined to mutiny); when cheese is melted, serve!

Servings: 4

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/01/12