Recipes

Peach ‘n Brie

Peach ‘n Brie

This is best prepared when you can buy farm-fresh peaches from a roadside stand.
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Ingredients

  • 1 large peach
  • ½ tbsp. butter
  • 2-3 oz. Brie
  • 4 slices Hawaiian sweet bread
  • Butter spread

Instructions

  • Blanch the peach in boiling water for a few seconds and rinse in cold water.
  • Remove skin and pit.
  • Slice the peach into about 8-12 slices.
  • My wife prefers to skip this step, but I lightly sauté the peach slices with the ½ tbsp.
  • butter in a skillet over medium heat for about 5 minutes to soften up the peaches.
  • She prefers the peaches raw.
  • Butter one side of all the slices of bread.
  • On two of the slices, stack the sliced brie (or spread it if it’s warm enough) followed by even amounts of peach slices.
  • Top with the remaining cheese and the other slice of bread.
  • Cook at 325° for four minutes on each side.
  • Makes two.
  • Thank goodness for fall peaches!
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Course; Cheese / Fruit / Sandwiches

Olive Tapenade

Olive Tapenade

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Ingredients

Instructions

  • I’ve never found a bottle of Castelvetrano olives already pitted so get a good pitter or a paring knife to separate the flesh from the stone.
  • Rinse the olives and add them to a food processor along with the other ingredients.
  • If you don’t want to roast your own garlic and peppers, the olive bar at your health food grocery store will have them.
  • Add the rest of the ingredients and pulse several times for a few seconds each time.
  • Scrape the walls of the processor after a few pulses to make sure everything gets chopped.
  • You’re not looking for a puree, just an even chop.
  • Butter one side of each slice and add cheese to the opposite side of each piece.
  • Spread a generous amount of the tapenade on every other slice.
  • Pair a slice with tapenade with a slice without.
  • Cook 4 minutes on each side at 325°.
  • Makes 4 sandwiches.
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Course; Cheese / Sandwiches

Nutella Banana

Nutella Banana

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Ingredients

Instructions

  • Cut the banana into ¼ medallions.
  • Butter one side of each slice of bread.
  • Spread brie onto the opposite faces of each slice of bread.
  • Spread Nutella® over the brie on each slice.
  • Place even amounts of banana slices on half the slices of bread.
  • Top with the opposing slices of bread.
  • Cook at 325° for four minutes per side.
  • Makes two.
  • Be ready for a chocolaty, gooey mess of awesomeness!
  • This sandwich is spectacular.
  • Don’t eat too many of them though or you’ll need to buy bigger pants!
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Course; Cheese / Chocolate / Fruit / Sandwiches

Nachos

Nachos

Not ‘cho gas station nachos!
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Ingredients

  • ½ a Jalapeño pepper seeded and finely chopped
  • Nacho chips
  • 1 tbsp. picante style salsa
  • 4 tbsp. cream cheese
  • 6 slices sourdough bread
  • ½ cup Monterey Jack cheese shredded
  • Butter spread
  • ½ cup medium Cheddar cheese shredded

Instructions

  • In a bowl combine room temperature cream cheese, shredded cheeses, diced jalapeño and salsa.
  • Mixed until thoroughly combined.
  • On all of the slices of bread, butter one side.
  • On the opposite side, spread equal amounts of the cheese mixture on all the slices of bread.
  • Crumble 5 or 6 nacho chips on the cheese mixture on three slices of bread.
  • Top these with the remaining slices of bread.
  • Cook at 325° for four minutes on each side.
  • Makes three sandwiches that would make a great appetizer at any fiesta!
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Course; Cheese / Nacho’s / Sandwiches

Mac ‘n Cheese

Mac ‘n Cheese

I wouldn’t normally promote the use of any sort of pre-packaged macaroni and cheese, but these things work out great for this.
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Ingredients

Instructions

  • Prepare macaroni and cheese per the package directions then stick it in the fridge for half an hour.
  • Chilling it helps it thicken and makes it easier to manage once you put it on the sandwich.
  • Just like nearly all of my recipes, butter one side of each slice of bread.
  • Put half the sharp cheddar cheese on one slice and then put the whole tub of macaroni and cheese on the sandwich and spread it around to a consistent thickness across the sandwich covering all the cheddar.
  • Add the rest of the cheddar and top with the other slice of bread.
  • Cook at 325° for four minutes on each side and use the melting dome to help warm up the cold macaroni.
  • My kids love this one!
  • Makes one.
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Course; Cheese / Sandwiches

Jalapeño Popper

Jalapeño Popper

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Ingredients

Instructions

  • Wash the peppers and slice off the stems.
  • Cut peppers in half lengthwise and remove seeds and veins.
  • Place on a cookie sheet, skin side up and broil in the oven until skin starts to bubble and char.
  • This takes about 8-10 minutes depending on how close the peppers are to the element.
  • Remove from heat and place in a plastic bag.
  • Put this bag in the fridge for about 20-30 minutes.
  • Once the peppers have cooled, remove them from the bag and peel off the skins.
  • They should slide right off.
  • Butter one side of each slice of bread.
  • Spread half of cream cheese on the opposite side of each slice.
  • This is one sandwich where I think shredded cheese is better than sliced.
  • Add half the Cheddar and Monterey Jack on top of the Cream cheese on one slice.
  • Evenly place the roasted peppers on the shredded cheese.
  • Top with the crumbled corn chips and the rest of the shredded cheese.
  • Add the other piece of bread.
  • Cook at 325° for four minutes on each side.
  • Be careful when flipping.
  • Makes 1 sandwich.
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Course; Cheese / Sandwiches

Heisenberg

Heisenberg

Remember my name! This one takes its name from the tv series, Breaking Bad. I really enjoyed that show almost as much as I love Ruffles® Cheddar & Sour Cream potato chips. Those chips make this sandwich as ‘tight’ as the blue meth Walt and Jesse made in that show. Stay away from ATM machines when you enjoy this madness!
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Ingredients

  • Ruffles® Cheddar and Sour Cream Potato Chips
  • 2 oz. cream cheese
  • 2 oz. medium Cheddar cheese shredded
  • 2 slices sourdough bread
  • Butter spread

Instructions

  • In a bowl blend the cream and cheddar cheese together.
  • Butter one side of each piece of bread.
  • Apply the cheese mixture evenly to the other side of both pieces of bread.
  • Add a healthy helping of chips to one slice, at least 10 or 12 chips.
  • Top with the other piece of bread.
  • Cook at 325° for four minutes on each side.
  • Makes one.
  • Enjoy at your own risk.
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Course; Cheese / Sandwiches

The Hapgood Caprese

The Hapgood Caprese

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Ingredients

Instructions

  • This sandwich is named for a good family friend that suggested I try to turn a Caprese salad into a sandwich.
  • Oh what a glorious suggestion that turned out to be!
  • On the griddle at 325° or in a skillet on medium heat sprinkle a little olive oil.
  • Place the tomato slices into the oil and lightly salt and pepper.
  • Cook for 1 minute and then flip.
  • Salt and pepper the other side.
  • Remove from heat.
  • Be careful not to overcook otherwise it will be difficult to scoop up the tomato from the grill.
  • Butter two slices of sourdough on one side.
  • On one piece add half the Mozzarella cheese.
  • Place tomatoes on the bread followed by the basil.
  • Add remainder of the cheese and the other slice of bread.
  • Cook at 325° for four minutes on each side.
  • Be careful flipping, it will want to slide.
  • Makes 1 sandwich.
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Course; Cheese / Sandwiches

Guac ‘n Jack

Guac ‘n Jack

This is one of my favorite sandwiches. I could probably eat this everyday if I had a constant flow of ripe avocados.
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Ingredients

Instructions

  • Slice the avocado in half and remove the pit.
  • Scoop out the flesh and place in a bowl.
  • Smash with a fork.
  • Add chopped tomatoes, jalapeño, and onions.
  • Finely chop about half of the leafy section of the cilantro.
  • Add that and the juice of the lime.
  • Stir.
  • Add salt and pepper to taste.
  • Butter one side of two slices of bread.
  • On the opposite side place half the cheese and then half the guacamole.
  • Top with the remainder of the cheese and the other slices of bread.
  • Cook at 325° for four minutes per side.
  • Makes two.
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Course; Cheese / Sandwiches

Granny Smith & Gouda

Granny Smith & Gouda

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Ingredients

Instructions

  • Peel and core the apple and slice it into about 16 slices.
  • Melt the butter in a skillet over medium heat and cooking the apples for about 7-8 minutes, stirring occasionally until slices get soft.
  • Butter one side of each slice of bread.
  • On the non-buttered side arrange ¼ of the cheese on two slices.
  • Spread half the apples on each and then the remaining cheese on top of the apples.
  • Top with the other slice of bread.
  • Cook for four minutes on each side at 325°.
  • Makes two sandwiches.
  • This is a tasty breakfast sandwich and quite a bit healthier than the Breakfast Beast 🙂
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Course; Cheese / Fruit / Sandwiches