1356 tomato grilled cheese Recipes

italian bread, softened butter, divided, prepared pesto sauce, divided, provolone cheese, tomato, american cheese

leaves fresh basil, tomatoes , thin, provolone cheese, italian bread (1/4 inch thick ), italian dressing

dense white bread, bacon, cooked, cheddar cheese or 4 slices your favorite cheese, tomato, sliced, butter

extra-virgin olive oil, balsamic vinegar, garlic clove, pressed, portobello mushrooms, stemmed , gills scraped out, whole-milk ricotta cheese, grated parmesan cheese, chopped fresh basil, divided, thick heirloom tomato slices (from 2 very large tomatoes), fontina cheese, thinly sliced

olive oil, onion, chopped, crushed tomatoes, tomato paste, sugar, milk, vegetable broth or water, kosher salt, black pepper, basil leaves, sliced, sour cream , optional, butter, softened, sourdough bread, white cheddar or fontina cheese, grated, canadian bacon

cream cheese, softened, grated parmesan cheese, divided, minced fresh parsley, divided, minced chives, garlic cloves, minced, minced fresh thyme, salt, pepper, tube (13.8 oz) refrigerated pizza crust, olive oil, tomatoes, thinly sliced

unsalted butter, room temperature, white bread, gouda cheese or 12 oz swiss cheese, ripe tomato, thinly sliced, fresh basil

french bread, slices cut 1/2 inches thick, butter or 1/4 cup margarine, softened, jarlsberg cheese or 8 slices swiss cheese, 1 oz. each, tomatoes, thinly sliced, dried basil, cooked bacon

tomatoes, halves (soaked & then dried), eggs, softened butter, divided (we used about half the amount), olive oil flavored cooking spray (optional), kosher salt, fresh ground black pepper, red pepper flakes (a couple pinches, if desired), minced flat leaf parsley, minced fresh thyme leave, fresh lemon juice, whole wheat bread, coarsely shredded smoked gouda cheese, crisp-cooked turkey bacon (made in the microwave), loosely packed baby spinach leaves

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

extra virgin olive oil, water, room temperature, bread flour, plus more for work surface, whole wheat flour, sugar, table salt, instant yeast, tomatoes, cored, seeded, cut into 1-inch dice (5-6), table salt, fontina cheese, shredded, parmesan cheese, finely grated, fresh basil, chopped, coarse salt, extra virgin olive oil, garlic cloves, minced, white onions or 1/4 cup yellow onion, minced, chili pepper, minced, salt, green onion

provolone cheese slices, tomato slices, italian bread slices, mayonnaise, freshly grated parmesan cheese

extra-virgin olive oil, balsamic vinegar, garlic clove, pressed, portobello mushrooms, stemmed , gills scraped out, whole-milk ricotta cheese, grated parmesan cheese, chopped fresh basil, divided, thick heirloom tomato slices (from 2 very large tomatoes), fontina cheese, thinly sliced

bread, sharp cheddar cheese shredded, tomato (about 2 es), basil thinly sliced

cream cheese, softened, grated parmesan cheese, divided, minced fresh parsley, divided, minced chives, garlic cloves, minced, minced fresh thyme, salt, pepper, refrigerated pizza crusts, olive oil, tomatoes, thinly sliced

honey mustard, seven-grain bread, fat-free sharp cheddar cheese, thick) slices tomato (about 3 oz), fontina cheese, butter, butter-flavored cooking spray