Antipasto Grilled Cheese Recipes

ANTIPASTO GRILLED CHEESE SANDWICH

Steps:

• Blot dry the roasted red pepper.
• Slice the marinated artichoke heart in half, then press it to flatten.
• Set these ingredients aside.
• Melt butter in a non stick skillet over med/low heat.
• Dip one side of each slice of bread in the melted butter and set aside.
• Place one slice of bread, buttered side down, in the skillet.
• Top with mozzerella, salami, roasted red pepper, and artichoke halves.
• Place other piece of bread ontop, buttered side up, and grill for about 2 minutes, pressing down on the sandwich the entire time. Check to see that the bottom is browning. Then flip the sandwich over and repeat cooking process to brown the other side.
• Slice in half and serve warm.
• Enjoy!

ANTIPASTO GRILLED CHEESE

Steps:

• Spread 1/2 tablespoon butter onto one side of a slice of bread and sprinkle with a small pinch each of oregano and garlic powder. Flip the bread, butter side-down on a clean cutting board, then top with 1/4 each of ham, artichokes, olives, pepperoncini. pepperoni and top with mozzarella.
• Spread another ½ tablespoon butter onto a second slice of bread and sprinkle with oregano and garlic powder. Place bread butter-side up on top of sandwich. Repeat to make 4 sandwiches.
• Heat a large skillet over medium heat. Place 1 to 2 sandwiches in skillet and cook until the bottom slice of bread is golden and the cheese is starting to melt, about 4 minutes. Carefully flip sandwich and cook until golden underneath, about 4 minutes more. Repeat with remaining sandwiches. Serve immediately.

GRILLED ANTIPASTO PLATTER

Steps:

• To make the Garlic and Herb Oil, put all the ingredients into a small saucepan and put it over low heat. Cook for about 5 minutes, just until it becomes aromatic. Set aside and allow the oil to cool.
• Bring a large pot of water to a simmer. Squeeze in the juice from 1 lemon and throw the lemon halves in as well. Trim and halve the artichokes and remove the chokes. Put them into the pot and cook them until they are tender, about 10 minutes. Drain and set aside.
• Heat the grill to low. Have a large shallow dish filled with 1 cup olive oil. Coat the eggplant, zucchini, peppers, artichokes, scallions, and tomatoes separately with the oil. Grill the vegetables, basting generously with the Garlic and Herb Oil, until tender and soft: about 10 minutes for the eggplant, 8 minutes for the zucchini, 15 minutes for the peppers, 10 minutes for the artichokes, and 5 minutes for the scallions and tomatoes. Arrange them on a large platter and garnish with the olives, cheese, and herbs. Squeeze over the remaining lemon juice and drizzle with a bit of olive oil.

ANTIPASTO PLATTER WITH GRILLED VEGETABLES

Steps:

• Prepare the artichokes: Fill a saucepan with water; squeeze in the lemon juice. Add the squeezed lemon halves to the water and season with salt.
• Cut off and discard the top one-quarter of each artichoke with a serrated knife. Snap off the tough outer leaves. Peel the stem and base with a paring knife. Halve the artichokes lengthwise and drop into the saucepan. Cover and bring to a boil, then uncover, reduce the heat and simmer 5 minutes. Remove from the heat and let the artichokes sit in the hot liquid until just tender, 5 to 10 minutes; drain.
• Whisk the olive oil, both vinegars, the sugar, herbs, garlic and tomato juice in a bowl. Put the artichokes and bell peppers in another bowl; drizzle with the vinegar mixture and let marinate 10 to 20 minutes.
• Preheat a grill or grill pan to medium high. Grill the artichokes and peppers, turning, until browned, about 8 minutes. (Or, roast on a rimmed baking sheet in a 400 degrees F oven, 10 to 15 minutes.)
• Assemble the platter: Arrange the cheeses, cured meats, tapenade, artichokes and bell peppers on a board or platter. Serve with the bread.