Grilled Cheese And Tomato Stacks Recipes

GRILLED CHEESE AND TOMATO SANDWICHES

Steps:

• Heat 12-inch nonstick skillet over medium heat. Spread Country Crock® Spread on one side of each bread slice.
• Place 2 slices, Spread side down, in skillet. Top each with tomato, then cheese, then remaining bread slice, Spread side up.
• Cook until lightly browned on one side. Flip over and cook until cheese is melted.

GRILLED CHEESE WITH TOMATO

Steps:

• Spread butter on one side of each slice of bread. Place one slice, butter side down, in a skillet; top with half of the cheese. Layer with tomato and remaining cheese; sprinkle with oregano and basil. Top with remaining bread, butter side up. Cook over medium heat until golden brown on both sides.

GREEK GRILLED CHEESE AND TOMATO STACKS

Steps:

• Whisk 1 teaspoon oil, mint, cumin, and pinch of freshly ground black pepper in medium bowl to blend.
• Add cheese slices; toss to coat. Marinate at room temperature at least 30 minutes and up to 2 hours. DO AHEAD: Can be made 2 days ahead. Cover; chill.
• Prepare barbecue (medium-high heat).
• Grill pitas until warm and grill marks appear, about 1 minute per side.Transfer to serving plate.
• Grill cheese until grill marks appear and cheese begins to melt, about 1 minute per side. Stack each warm pita with slice of tomato and cheese. Drizzle with oil and sprinkle tomatoes lightly with sea salt.
• NOTE: * Halloumi cheese is available at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets.

GRILLED CHEESE AND TOMATO STACKS

Steps:

• Whisk 1 teaspoon oil, mint, cumin, and pinch of freshly ground black pepper in medium bowl to blend. Add cheese slices; toss to coat. Marinate at room temperature at least 30 minutes and up to 2 hours. DO AHEAD: Can be made 2 days ahead. Cover; chill.
• Prepare barbecue (medium-high heat). Grill pitas until warm and grill marks appear, about 1 minute per side; transfer to serving plate. Grill cheese until grill marks appear and cheese begins to melt, about 1 minute per side. Stack each warm pita with slice of tomato and cheese. Drizzle with oil and sprinkle tomatoes lightly with sea salt.
• Available at some supermarkets and at specialty foods stores, natural foods stores, and Greek markets.

GRILLED TOMATO AND CHEESE

Steps:

• Thinly slice the tomatoes and lay them on a paper towel. Sprinkle with salt and let sit to release any water, about 15 minutes. Pat dry.
• Lay out 4 slices of the bread on a work surface. Layer each with 2 slices of cheese, making sure that they cover to the edges. Follow with 2 slices of tomato and then 1 more slice of cheese. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
• Place 2 sandwiches into a nonstick medium skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches.

GRILLED CHEESE & TOMATO SANDWICH

Steps:

• Spread both slices of bread with a light layer of mayo.
• Put slice of cheese on one piece of bread.
• Add tomato slices.
• Sprinkle with salt, pepper& Italian Seasoning.
• Cover tomato slices with other slice of cheese, then cover with other piece of bread.
• In the meantime, heat griddle or pan with butter and garlic power or minced garlic.
• Also spread butter on top of each side of bread.
• Grill until sandwich is brown on both sides and cheese is melted.

GRILLED EGGPLANT STACKS WITH TOMATO AND FETA

Steps:

• Blend basil with oil and 1/2 teaspoon salt in blender until finely chopped. Pour into a paper-towel- or coffee-filter-lined sieve set over a bowl and let drain 20 minutes. Gather together sides of towel or filter and press gently on it to extract more oil. (You will have a generous 1/3 cup oil.) Reserve 1 tablespoon basil oil separately for serving. Scrape basil solids into a small bowl and reserve.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas); see "Grilling Procedure," below.
• While grill heats, cut off bottoms of eggplants, then cut 6 (1/2-inch-thick) crosswise rounds from each, starting from cut end. Reserve remaining eggplant for another use. Cut 4 (1/3-inch-thick) rounds from large tomato and 2 center slices (1/3 inch thick) from each medium tomato, reserving remaining tomato for another use.
• Lightly brush eggplant rounds on both sides with basil oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill on a lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, lightly brushing eggplant with more basil oil occasionally if it looks dry, until eggplant is very tender, 6 to 10 minutes. (Leave gas grill on.)
• Make stacks:
• On baking pan, arrange 4 largest eggplant rounds side by side and spread each with a generous 1/2 teaspoon of reserved basil solids, then top each with 1 of 4 largest tomato rounds. Season tomatoes with salt and pepper and top each with about 1 tablespoon feta. Make another layer with medium-size eggplant rounds, basil solids, medium tomato rounds, salt, pepper, and feta, then top with remaining eggplant and feta.
• Set baking pan on grill and cook stacks, with grill cover closed, until heated through and cheese on top is softened, about 3 minutes. Transfer stacks to 4 plates and drizzle plates with reserved basil oil.
• Grilling Procedure
• If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows:
• Hot: When you can hold your hand there for 1 to 2 seconds
• Medium-hot: 3 to 4 seconds
• Low: 5 to 6 seconds
• If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.

GRILLED EGGPLANT STACKS WITH GOAT CHEESE, TOMATO AND BASIL SAUCE

Steps:

• Preheat oven to 350 degrees.
• Cut the eggplant into ½" thick rounds. Lightly season them with salt on both sides and let sit on a paper towel for 30 minutes to let water to come out of the eggplant.
• Brush or drizzle olive oil on top of each slice and grill them for 2 -3 minutes each side until cooked.
• Blend the basil leaves with 4 tablespoons olive oil, 2 garlic cloves, lemon juice, and 1 teaspoon salt in a food processor or blender until smooth.
• Cut the tomatoes crosswise to 1/4" thick rounds.
• On an oiled baking pan or using parchment paper, arrange 4 eggplant rounds side by side. Spread 1/2 tablespoon of the basil-garlic mixture on top of each one, then generously sprinkle the cheese crumbs. Top each with tomato rings. Add another layer of eggplant, basil spread, cheese and tomato rounds and top with the rest of the crumbled feta. Make as many layers as you can. Usually, 1 large eggplant will make 4, 3 layer stacks.
• Bake for approximately 20-25 minutes until the tomatoes are wilted and the cheese is soft and melted.
• Enjoy!