Bada Bing Bettys Tuscan Portobello Melt Grilled Cheese Recipes

TUSCAN PORTABELLA MELT

Steps:

• TO MAKE (MAKE 1st) THE ONION & TOMATO MIX:.
• On a cutting board, cut the onion crosswise in half.
• Cut the grape tomatoes in half lengthwise.
• Heat oil in a sauté pan; add the onions and sauté for 2 minutes.
• Add remaining ingredients and cook for an additional 2 minutes or until the tomatoes are tender.
• Transfer to a bowl, and thouroughly cool, prior to refrigerating. (If making it earlier in the day).
• TO MAKE (MAKE 2nd)GRILLED PORTOBELLOS:.
• Season grill side or marinated mushrooms with salt & pepper blend.
• Place mushrooms(cap up/veil down)on a clean, hot section of broiler and cook for 1.5 minutes.
• Flip, season and cook for an additional 1.5 minutes.(Just make sure they are cooked but not rubbery).
• Transfer to a paper-toweled plate in a single layer.
• Thoroughly cool before refrigerating (If making earlier in the day).
• TO MAKE THE TUSCAN PORTOBELLO MELT:.
• Place tomato onion mix and sliced mushrooms next to each other on microwaveable plate and heat for 20-30 seconds. (If they have been cooled in the refrigerator - as if made earlier in the day).
• Build sandwich on first slice of bread in this order: provolone cheese, warmed tomato & onion mix and Portobello mushrooms, top with shingled Monterey Jack Cheese and second slice of bread.
• Heat sauté pan over medium heat.
• Evenly brush the top of sandwich with garlic oil.
• Flip and place sandwich into sauté pan oil side down.
• Brush second slice of bread with garlic oil.
• Cover pan and cook sandwich until golden brown, do not burn.
• Flip sandwich and press down lightly with metal spatula.
• Cover and continue to cook until golden brown.
• Slice sandwich diagonally in half.
• Serve with fire roasted pepper soup and sprinkle (all) with chopped parsley.
• Enjoy!

BADA BING BETTY'S TUSCAN PORTOBELLO MELT (GRILLED CHEESE)

Steps:

• Preheat oven to 350°F.
• In a medium skillet, combine 2 tablespoons olive oil and red onion. Cook over medium heat until onions are beginning to soften. Season with salt and pepper and transfer to a roasting dish.
• In the same skillet, combine tomatoes and balsamic vinegar. Cook over medium heat until the tomatoes are beginning to soften. Transfer to roasting dish with onions.
• In a medium bowl, gently toss Portobello mushrooms with 1 tablespoon olive oil. Transfer to roasting dish with other ingredients. Add white wine.
• Place roasting dish in oven and bake for 20-30 minutes. Remove from oven and let mixture cool to room temperature.
• In a small saucepan, combine butter and thyme springs. Cook over low heat until butter is melted. Remove from heat and discard thyme.
• Brush one side of each slice of bread with butter. Place slices buttered side down on a clean surface. Top half of the slices with 1/4 cup provolone cheese and 1/4 cup Monterey jack cheese. Top cheese with mushroom mixture, dividing evenly between the slices. Top with remaining bread slices.
• Heat a griddle (or frying pan) to medium high heat. Place sandwiches on griddle to brown. Flip after 2 minutes to brown other side and cook until golden brown and cheese is melted.
• To serve: Cut in half and serve with a cup of soup.

THE DIRTY GRILLED CHEESE

Steps:

• Butter one side of each piece of bread liberally and place buttered side down on a plate.
• Evenly distribute Muenster cheese on one piece of bread.
• Place pickled jalapenos on top of the Muenster, distributing evenly around the sandwich so there are jalapenos in every bite.
• Place two slices of tomato on top of the jalapenos. Evenly top with the pepper jack cheese.
• Close sandwich with the other piece of sour dough (buttered side facing out) and place in a heated skillet. Place steak weight or heavy plate on top of the sandwich and press lightly.
• Check after 2 to 3 minutes (should be lightly toasted and golden). Flip sandwich to toast other side until golden, approximately 2 minutes.
• Check the inside of the sandwich to make sure all of the cheese is melted. When sandwich is finished on stove, remove and set aside on cutting board. Open up top of sandwich, add potato chips, close sandwich, and cut in half. Serve immediately to ensure the best crunchiness.

BADA BING BADA BANGED POTATOES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Place the potatoes in a large saucepan of water. Cover; bring to a boil over high heat. Reduce heat; gently cook potatoes until tender but still firm, about 20 minutes. Drain.
• Place potatoes on a greased, rimmed baking sheet. Smash the warm potatoes with the heel of your hand or a small pan to flatten slightly and break the skin.
• Mix together the olive oil, butter, 1 cup Parmesan cheese, basil, oregano, thyme, rosemary, garlic powder, red pepper flakes, salt, and pepper in a large bowl; add the potatoes and toss well. Return coated potatoes to baking sheet, leaving 1/2 inch space between each potato.
• Roast potatoes in the preheated oven until lightly browned and slightly crispy; about 30 minutes. Place hot potatoes on a large platter; sprinkle with parsley and the remaining 1/2 cup Parmesan cheese.

EXTRA CHEESY GRILLED CHEESE

Steps:

• Stir together butter and parmesan cheese in a small bowl.
• Spread 1 1/2 teaspoons butter mixture on 1 side of each bread slice.
• Place 4 bread slices, buttered sides down, on wax paper. Top with provolone and mozzarella cheeses; top with remaining bread slices, buttered sides up.
• Cook sandwiches, in batches, on a hot griddle or in a nonstick skillet over medium heat, gently pressing with a spatula, 4 minutes on each side or until golden brown and cheese is melted.