51015 grilled mozzarella fig jam sandwich Recipes

baguette, olive oil, salt , to taste, sage leaves, goat cheese, fig jam

fig jam, ciabatta , cut lengthwise, crumbled blue cheese, butter, softened, sliced cooked chicken breast, freshly ground black pepper, arugula leaves, fresh lemon juice

this is another of those appetizers that is quick to put together, yet makes an impressive presentation and tastes delicious. in place of the fig jam, you could use a jam or chutney of your choice, either sweet or savory, i like to serve this creamy, warm cheese intact on a platter with slices of crusty bread. i then let guests slice off pieces themselves to spread on their bread., puff pastry, brie cheese, egg, slightly beaten, fig jam

grilled chicken breasts, diced, mayonnaise (light is fine ), barbecue sauce (as mild or as hot as you like), blue cheese (reduced fat fine ) (optional), lettuce leaves, pita pockets or 2 sandwich buns

sandwich bread (i prefer whole wheat), swiss cheese, sliced ham, pineapple slices, cored (thin slices), fresh basil leaves, butter

fresh asparagus, trimmed and washed well, extra virgin olive oil, artisan bread (olive bread is good!), fresh mozzarella cheese (or similar), salt, fresh ground black pepper

sun-dried tomato pesto, sourdough bread, roasted sweet red peppers, drained and patted dry, part-skim mozzarella cheese, crumbled goat cheese, fresh arugula, butter, softened

soft french rolls or 4 italian rolls, fresh mozzarella cheese, thickly sliced (make sure to use fresh ), prosciutto, thinly sliced, fig jam or 1/4-1/2 cup fig preserves, to taste, soft butter

cheddar cheese, butter, at room temperature, sandwich-size slices sourdough bread, tomato jam (see recipe below and cooking instructions #6), ripe tomatoes, peeled, seeded and coarsely chopped (about 1 1/2 lb, use roma tomatoes if it isn tsp tomato season), garlic clove, finely chopped, red wine vinegar, sugar (see note in how to make jam), salt

half cup mayonnaise, whole wheat bread, sliced pepperoni, shredded mozzarella cheese

thick baguette slices, extra-virgin olive oil, grated parmesan cheese, prosciutto , each slice cut crosswise into 4 pieces, fig jam

cream cheese , philly of course, room temperature, fig jam (use more or less but 4 worked for me), walnuts, toasted and sliced, mayonnaise (optional), lettuce (optional), red onion, thinly sliced (optional)

italian bread, fig jam, prosciutto (1#, very thinly sliced )

grilled sausage and egg breakfast sandwiches, grilled southwestern-style sausage, chopped garlic, ground pork, ancho chile powder, chile de arbol, kosher salt, ground coriander, ground black pepper, ground cumin, chopped mexican oregano, chopped cilantro leaves, scrambled eggs, eggs, salt and freshly ground pepper, chopped chives, unsalted butter, sandwiches, bagels, split, monterey jack cheese, sausage, heat grill to medium. combine all ingredients in a bowl, being careful not to overmix. divide the sausage mixture into 8 (4-oz) patties. grill until cooked completely through, about 4 minutes per side., eggs, heat grill to medium. whisk together eggs , salt, pepper, and chives in a medium bowl. melt the butter in a 9-inch cast iron skillet on the grates of the grill. add the eggs and stir until soft curds form. remove from the heat., assemble, place bagels , cut side down, on the grill and toast until lightly golden brown, about 45 to 60 seconds. remove the bagel tops from the grill. turn the bagel bottoms over and top each with a slice of cheese and let melt, about 30 seconds. top the cheese with a sausage patty and then divide the eggs among the patties. top with the bagel tops, close the cover and just let heat through, about 1 minute. remove from heat and serve immediately.

figs (or more ), fromage frais from goats milk, a very lovely goat cheese with the texture of a fluffy cream cheese), fresh greenn pepper corns, honey