Recipes

Crab Rangoon

Crab Rangoon

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Ingredients

  • 1 – 6 oz. can of crab meat drained
  • 4 tbsp. Thai sweet chili sauce
  • 4 oz. Cream cheese
  • 8 oz. sliced medium Cheddar cheese optional
  • 8 slices of sourdough bread
  • 2 sheets full size wonton wrappers cut into quarters
  • Cooking oil
  • Butter spread

Instructions

  • In a bowl stir together crab, cream cheese and Thai sweet chili sauce.
  • Slice the wonton wrappers into quarters and then in a skillet over medium heat, add oil and lightly fry the wontons until crisp.
  • Any cooking oil will do.
  • If you flip the wrappers as soon as the edges start to curl and then again about 2-3 minutes later, the wrappers will stay flatter.
  • Remove the wontons from the skillet and place on paper towels to absorb the excess oil.
  • Butter one side of each slice of bread.
  • If using the Cheddar cheese, add 1/8 of sliced cheese to each of four slices of bread.
  • Evenly divide the crab mixture on top of the cheese.
  • Next, add two fried wontons on top of the crab.
  • Top that with the remainder of the cheese and another slice of bread.
  • Cook at 325° for four minutes on each side.
  • Melting dome is recommended.
  • Makes four sandwiches.
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Course; Cheese / Fish / Sandwiches

The Classic

The Classic

This is where it all started. I don’t know who the Da Vinci-like genius was that did this. Maybe it was Da Vinci himself? Who knows? This is the simplest of them all but that doesn’t mean it has the least flavor. There is a simple happiness in this sandwich. It’s like summer days swimming in a river and making mud castles.
Deel op Facebook Print Recipe

Ingredients

  • 3-4 oz. medium Cheddar cheese
  • 2 slices Texas Toast bread
  • Butter spread

Instructions

  • Butter one side of each piece of bread.
  • Layer all the cheese on top.
  • Add the other piece of bread, buttered side facing out.
  • Cook at 325° for four minutes on each side.
  • Makes one.
  • One humble, glorious piece of joy and happiness for your mouth and soul.
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Course; Cheese / Sandwiches

Cinnamon Roll

Cinnamon Roll

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Equipment

Ingredients

Instructions

  • In a bowl blend together the cream cheese, Brie, sugar, cinnamon and vanilla until you have an even, brown, creamy glop of cinnamon goo.
  • Butter one side of each piece of bread.
  • On the opposite side of one piece of bread, evenly spread the entire glop of cinnamon goo.
  • Top with the second piece of bread.
  • Cook at 325° for four minutes on each side.
  • Makes 1 sandwich.
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Course; Cheese / Sandwiches

Chili Cheese

Chili Cheese

Sort of like a chili cheese dog, but way better and no mystery meat, well, unless you buy cheap chili.
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Equipment

  • Small saucepan

Ingredients

  • 1 – 15 oz. can of your favorite chili
  • 1/3 cup Monterey Jack and medium Cheddar cubed
  • 10 oz. sliced medium Cheddar cheese
  • 10 slices sourdough bread
  • Tortilla chips
  • Butter spread

Instructions

  • Empty the can of chili into a small saucepan over medium heat and stir in the cubed cheese.
  • As the cheese begins to melt, stir to blend the melted cheese into the chili.
  • Once the cheese has completely blended into the chili, remove from heat and put into covered container and place it in the fridge for about 45 minutes.
  • This chilling will help to thicken the chili and make it easier to work with when building your sandwich.
  • Butter one side of each slice of bread.
  • On the facing side add cheese and spread equal amounts of the chili cheese mix.
  • Add a handful of tortilla chips followed by the rest of the cheese.
  • Add the other piece of bread.
  • Cook at 325° for four minutes on each side.
  • Makes five sandwiches.
  • Enjoy several or share.
  • If you don’t want to share, the chili cheese also makes an excellent dip for tortilla chips if you warm it back up.
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Course; Cheese / Sandwiches

Cheddar Bacon

Cheddar Bacon

This one was my buddy Eric’s idea. Another addition to the simple but tasty group.
Deel op Facebook Print Recipe

Ingredients

  • 2 slices of bacon cut in half
  • 3-4 oz. sliced medium Cheddar cheese
  • 2 slices sourdough bread
  • Butter spread

Instructions

  • Cut bacon in half and cook over medium-low heat in a skillet flipping after about 7 or 8 minutes.
  • Cook until it reaches your desired level of crispiness.
  • Remove from skillet and place on a sheet of paper towel to absorb excess grease.
  • Butter one side of each slice of bread.
  • Stack cheese, then bacon slices, then the rest of the cheese and the other slice of bread.
  • Cook at 325° for four minutes on each side.
  • Makes one.
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Course; Cheese / Pork / Sandwiches

Caramelized Onion

Caramelized Onion

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Ingredients

  • 1 large sweet yellow onion
  • 1½ tbsp. butter
  • 4-6 oz. crumbled Gorgonzola cheese 4 slices sourdough bread
  • Kosher salt
  • Fresh ground black pepper

Instructions

  • Remove the papery layers of onion.
  • Cut off the top of the onion then stand on that end and cut the onion in half through the root end.
  • Cut the two halves into thin slices.
  • Melt butter in a skillet over medium-low heat.
  • Add onions and salt and pepper to taste.
  • Stir the onions so they get thoroughly mixed with the butter.
  • Cook for about 45 minutes stirring occasionally until the onions have reduced by about half and take on a dark brown translucent color.
  • Butter one side of each slice of bread.
  • On the opposite face of two of the slices spread half the crumbled Gorgonzola.
  • Scoop about half the onions onto each of these halves.
  • Sprinkle the rest of the cheese on top and cover with the rest of the bread.
  • Cook at 325° for four minutes per side with a melting dome so the Gorgonzola melts well.
  • Makes two sandwiches.
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Course; Cheese / Sandwiches

The Breakfast Beast

The Breakfast Beast

This is no lightweight sandwich. It probably packs at least half a days calories for a large man so don’t make this part of your daily routine. Every once in a while though, it’s mighty tasty.
Deel op Facebook Print Recipe

Ingredients

  • 6 slices of bacon halved
  • 1 – 16 oz. package maple sausage
  • 1 cup hash browns
  • 3 eggs 8-9 oz. medium Cheddar cheese
  • 6 slices sourdough bread
  • Butter spread

Instructions

  • Form the sausage into three large patties.
  • Cook in a skillet over medium heat flipping after about 8-10 minutes.
  • Cook for the same amount of time on the other side.
  • Cool on paper towels to absorb excess grease.
  • Cook bacon in the same way except flip after 3-4 minutes.
  • Cook the hash browns in a lightly oiled or buttered skillet.
  • Add pepper if desired.
  • The sausage and bacon have enough salt for the whole sandwich so the hash browns don’t need any added salt.
  • Cook each egg separately, popping the yolk so the sandwich doesn’t end up lopsided.
  • Butter one side of each slice of bread.
  • On half of the slices, 1-2 oz.
  • cheese, one sausage patty, four of the halved bacon slices, one egg, 1/3 of the hash browns, then the rest of the cheese followed by the accompanying bread.
  • Cook at 325° for four minutes per side.
  • Melting dome highly recommended!
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Course; Cheese / Sandwiches

Blueberry Brie

Blueberry Brie

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Ingredients

  • ¾ cup blueberries rinsed if fresh
  • ½ tbsp. butter
  • 1 tsp. agave or honey
  • 2-3 oz. Brie Fontina also works well in this one
  • 2 slices Hawaiian sweet bread

Instructions

  • If using fresh blueberries wash and remove stems.
  • In a skillet over medium heat melt butter and add blueberries.
  • As color brightens and berries soften add agave or honey.
  • Stir occasionally until some of the berries start to burst.
  • Butter one side of each slice of bread.
  • On the opposite side spread Brie or slice the Brie and cover both slices of bread.
  • Scoop berry mixture into place and spread evenly.
  • Place second slice on top.
  • Cook at 325° for four minutes on each side.
  • Flip carefully as the gooey blueberry section will want to slide.
  • Makes 1 sandwich.
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Course; Bread / Cheese / Sandwiches

Biscoff ‘n Brie

Biscoff ‘n Brie

Biscoff is a European cookie that gets ground to a peanut butter consistency and it’s amazing. If you haven’t tried it before you’re in for a real treat.
Deel op Facebook Print Recipe

Ingredients

  • 3 oz. Brie Biscoff Crunchy or smooth
  • 2 slices Hawaiian sweet bread
  • Butter spread

Instructions

  • Butter one side of each slice of bread.
  • Spread brie on the opposite side for all slices.
  • Spread Biscoff on top of the brie.
  • Cook at 325° for four minutes on each side.
  • Makes one.
  • One sandwich that will knock your socks off and make you forget what day of the week it is!
  • In this example I used a chocolate almond sourdough I picked up from a local specialty baker.
  • Hawaiian sweet bread works very well too but it’s worth searching out crazy breads like this.
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Course; Cheese / Sandwiches

Homemade Butter Spread

Homemade Butter Spread

Deel op Facebook Print Recipe

Ingredients

  • 2 cups unsalted butter that’s a whole 1lb. package. A lot, I know, but it’ll last a long time
  • 1 ½ cups grape seed oil. Olive or Canola oil will work too.
  • ½ tsp. salt optional

Instructions

  • Unwrap the butter and cut into about ¼” sections.
  • Leave it out to warm and soften (about 45 -60 minutes).
  • Place the sliced butter in a food processor.
  • If your food processor is too small, do this step in batches or just half the recipe.
  • Add the oil and salt.
  • I leave out the salt because there is usually enough salt in the bread and cheese that you won’t need that extra sodium.
  • Pulse the food processor for several seconds at a time until the oil is blended into the butter and it becomes a smooth, consistent blend.
  • This usually takes about 45 seconds to a minute.
  • Scoop this out into a Rubbermaid-type container, put the top on and stick it in the fridge.
  • Whenever you plan to make a batch of grilled cheese sandwiches, get this out of the fridge first.
  • By the time you have everything ready to go it should be ready to spread.
  • It’s awesome.
  • That’s what I used for every example in this book except for the vegan sandwich.
  • Vegan mayo works best in that case.
  • folks at your local deli slice the cheese for you is a great option.
  • No expensive tools to buy, clean or store.
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Course; Cheese / Sandwich toppings / Sandwiches