GRILLED TRIPLE-DECKER HOT DOG SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat grill to 450 degrees F.
- Grill the hot dogs until nice and charred on both sides, 3 to 4 minutes per side. Butter the cut sides of the hoagie roll halves and grill, cut side-down, until charred, 1 to 2 minutes.
- Using a skewer or the tip of a small paring knife, poke about 10 holes in the bottom of a TK pan. Spray the entire pan with nonstick cooking spray (this is an important step). Now, layer in this order: one-third each of the charred hot dogs, Cheddar, provolone and salami. Repeat the layers 2 more times, making sure to finish with a layer of salami. Make sure that every layer is a snug fit, like you would a lasagna.
- Put the pan on the grill and close the lid. Grill until the cheese has melted, 8 to 10 minutes. Remove from the grill and let rest for about 5 minutes. Run a paring knife around the edge of the pan to loosen the loaf. Turn the pan out onto a cutting board, unveiling the hot dog loaf. Slice the loaf crosswise into 6 pieces, just as you would a meatloaf. To build your sandwich: start with your hot dog loaf on the bottom bun, then top with mustard, lettuce, tomato and a sprinkling of celery salt. Finish with the top bun.
THE ULTIMATE GRILLED CHEESE SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 15m
Yield 1 serving
Number Of Ingredients 3
Steps:
- Preheat a griddle or nonstick skillet to medium-low. Spread 2 teaspoons of the butter on one side of a bread slice. Repeat with the remaining butter and bread. Place one of the slices butter-side down and shingle the cheese on top, covering the entire surface. Top with the other slice of bread, butter-side up.
- Place the sandwich on the griddle and cook until the bottom is golden brown and crisp, 3 to 4 minutes. If the bread is browning too quickly, shift the griddle off the heat. Flip the sandwich, then cover with a small metal bowl and cook until the bottom is golden brown and the cheese is melted, 3 to 4 minutes. Once golden brown on both sides, toast the edges of the sandwich, if desired. Transfer to a cutting board, cut in half on the bias and serve immediately.
TRIPLE DECKER BURGERS WITH ROASTED VEGETABLES AND CHEESE SAUCE
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Roast the vegetables: Preheat the oven to 375 degrees F.
- In the bowl of a food processor, pulse the carrots, celery and onions into small pieces, 12 to 15 times. Stir in the canola oil and season with salt. Spread the vegetables in a thin layer on a baking sheet, place in the center of the oven and roast until caramelized and tender, 12 to 15 minutes. Remove the baking sheet from the oven and let cool.
- For the cheese sauce: In a medium pot, simmer the cream over medium heat. Whisk in the mustard, soy, hot sauce and garlic. Sprinkle in the cheeses so they don't clump as they melt. Whisk until the cheese is melted and the sauce is smooth. Keep warm.
- For the burgers: In a medium bowl, break up the meat and spread it up on the sides. Sprinkle liberally with salt and pepper. Divide the meat into 12 portions and roll each into a ball. Place the meatballs on a clean surface and gently flatten them into small 1/2-inch patties.
- Heat a griddle or 2 large heavy-bottomed or cast-iron skillets and add half the canola oil to each. When the oil begins to smoke lightly, add the patties in a single layer and cook over high heat, using a metal spatula to flatten and "smash" slightly, for 2 minutes. Flip them on their second side, adding additional oil as needed, and press down again to smash and brown them, 2 to 3 minutes more.
- Stir the chopped pickles, pickle juice and ketchup into the roasted vegetables. Place a patty on each roll bottom. Spoon some roasted vegetable mix on each. Top with a little cheese sauce. Repeat this layering two times more. Pour over the remaining cheese sauce and red onion slices and top with the roll tops.
DOUBLE-DECKER TRUFFLED GRILLED CHEESE
Provided by Sandra Lee
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Melt 3 tablespoons butter with 1 teaspoon truffle oil in an ovenproof skillet over medium heat. Add 2 slices bread, and toast on both sides. Set the toast aside and reserve the skillet.
- Lay out one slice of untoasted bread. Top with one-quarter each of the brie, figs and jack cheese, then a slice of toasted bread, then another layer of brie, figs and jack. Close with a slice of untoasted bread. Repeat to make another double-decker sandwich.
- Melt the remaining 3 tablespoons butter with the remaining 1 to 2 teaspoons truffle oil in the skillet over medium heat. Add the sandwiches and cook until golden on the bottom, about 3 minutes. Flip and cook until golden on the other side, about 2 more minutes, then transfer the skillet to the oven and cook until the cheese is melted, 6 to 8 minutes. Serve with the fig preserves.
- Photograph my Andrew Mccaul
TRIPLE DECKER GRILLED CHEESE
This mile-high sandwich is the defination of comfort food, with three layers of melted cheese, crisp bacon, and juicy tomato. I found this on tastingtimes.com and just had to try it.
Provided by CJAY8248
Categories Lunch/Snacks
Time 25m
Yield 2 sandwiches, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Heat a large skillet over medium heat. Butter two pieces of bread on one side, and place next to each other in the skillet. These are the foundation slices for two sandwiches. Place a slice of cheddar on each piece of bread in the skillet, and arrange tomato slices in a single layer on each. Butter two more slices of bread, and place them butter side up over the tomato slices. When bottom of each sandwich is golden brown, use a spatula to carefully turn each sandwich. Now place a slice of provolone on top of each sandwich, and 1-2 slices of bacon. Top with the final slice of provolone. Butter two additional slices of bread and place them, butter side up, on top of each sandwich. Again, when the bottom of each sandwich is golden brown, use a spatula to carefully turn each sandwich. You may need your fingers to keep the sandwich intact while turning. Now place a slice of swiss on each sandwich, then a layer of bacon, then the final layer of swiss. Butter the final two slices of bread and place them, butter side up, on top of each sandwich. When the bottom is golden brown, use a spatula to carefully turn each sandwich. You will almost certainly need to use your fingers to keep the sandwich intact while turning. Cook until golden brown. Remove sandwiches to a cutting board, and cut on the diagonal to create thick, layered triangle slices, and serve. Variation: Sprinkle Italian Seasoning on the butter sides before frying, for added flavor and great aroma. Dill pickles and tomato soup are great alongside this beauty.
Nutrition Facts : Calories 354.6, Fat 27, SaturatedFat 15.6, Cholesterol 75.5, Sodium 904, Carbohydrate 4.7, Fiber 0.6, Sugar 1.5, Protein 23.2
DOUBLE- DECKER GRILLED CHEESE SANDWICHES
Make and share this Double- Decker Grilled Cheese Sandwiches recipe from Food.com.
Provided by mightyro_cooking4u
Categories Lunch/Snacks
Time 23m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Spread margarine evenly on one side of each slice of bread.
- Place 4 slices of bread, buttered sides down, in 12-inch skillet. Top each with 1 slice of Cheddar cheese and 1 slice of Monterey Jack cheese. Top with remaining bread, buttered sides up.
- Cook uncovered over medium heat about 5 minutes or until the bottom of the sandwiches are golden brown; turn. Cook 2 to 3 minutes longer or until the bottoms are golden brown and cheese is melted.
TRIPLE DECKER GRILLED CHEESE SANDWICH
Did you ever eat a grilled cheese sandwich and wish you had made a little more? This solves that problem...using three slices of bread. I also like to add cooked bacon slices and thin sliced tomato to this.
Provided by Marie
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Place 1 1/2 cheese slices on one bread slice, top with second bread slice and remaining cheese slices, then top with third bread slice.
- Spread outside of sandwich slices with butter and cook in a skillet on medium heat until browned on both sides.
More about "triple decker grilled cheese recipes"
23 GRILLED CHEESE IDEAS TO TRY FOR LUNCH – PUREWOW
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Estimated Reading Time 3 mins
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- Grilled Cheese And Tomato Soup Casserole. A match made in heaven that’s ready to devour in an hour.
- Grilled Goat Cheese Sandwiches With Balsamic Beets. Fancy enough to have for dinner with a side salad and glass of Sauv Blanc.
- Cheesy Roasted Mushroom Melts. Crusty Italian bread, Portobello mushrooms, mozz, ricotta and cream cheese. And the crowd goes wild.
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- Tomato Soup With Grilled Cheese Bites. You should probably make a double batch—your kids won’t be able to control themselves.
- Rainbow Grilled Cheese. A few drops of food coloring give this basic sandwich a magical spin.
- Hummus Grilled Cheese. Roasted garlic hummus is just the pairing for spicy arugula and sharp cheddar.
- Tomato Soup In Grilled Cheese Bread Bowls. Panera who? We turned the bread bowl topper into a mini handheld that was born to be dunked.
- Kennebunkport Lobster Grilled Cheese. Oh, you fancy, huh? This gem stars mascarpone and provolone cheeses, as well as hearty chunks of meaty Maine lobster.
TRIPLE DECKER TOMATO GRILLED CHEESE - I AM HOMESTEADER
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- Pour the condensed tomato soup into a wide, shallow, microwave-safe bowl. Heat it in the microwave for 2 minutes, stirring after every 30 seconds. Set aside. (You could also heat up the soup in a saucepan on the stovetop.)
- Set out a piece of parchment paper. For each sandwich, take out three slices of bread. Generously butter one side of two slices of bread and place on the parchment paper.
- Submerge the unbuttered slice of bread into the bowl of soup. Add that piece of bread on top of the American cheese.
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