recipes barefoot contessa

Mary's Grilled Cheese Sandwiches (Makes 1 sandwich)

Copyright 2012, Mary Giuliani, All Rights Reserved


Photo: Maura McEvoy

Pepper Jack and Bacon Oil:
2 slices soft white bread
2 teaspoons bacon flavored oil
2 slices pepper jack cheese

Pepper Jack Mango and Watercress:
2 slices soft white bread
2 teaspoons unsalted butter, melted
2 tablespoons mango puree (made from store bought frozen mango concentrate which is then heated until reduced)
2 tablespoons watercress
2 slices pepper jack cheese

Spicy Buffalo Chicken with Pepper Jack & Blue Cheese:
2 slices soft white bread
2 teaspoons unsalted butter, melted
1 tablespoon blue cheese at room temperature, crumbled
1 teaspoon heavy cream
1/4 cup shredded cooked chicken breast
1 tablespoon hot sauce, such as Frank’s Hot
1 slice pepper jack cheese

Pepper Jack and Bacon Oil:
Brush both sides of both slices of bread with the bacon oil. Place the cheese on top of one slice and top with the other slice of bread.

Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 1 minute on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.


Pepper Jack Mango and Watercress:
Brush both sides of each slice of bread with the butter and spread the mango puree on both sides of each slice of bread. Arrange the watercress over the top of one side of a slice of bread. Place the cheese on top of the watercress and top with the second slice of bread.

Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 1 minute on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.


Spicy Buffalo Chicken with Pepper Jack & Blue Cheese:
Brush both sides of each slice of bread with the butter.

Place the blue cheese and heavy cream in a food processor fitted with a steel blade and process until smooth. Spread the pureed blue cheese over the top of one side of each slice of bread.

In a small bowl, mix together the chicken and hot sauce and arrange it over the blue cheese puree on one slice of the bread. Place the cheese on top of the chicken and cover it with the other slice of bread, blue cheese puree side down.

Heat a griddle on top of the stove over medium-high heat. Place the sandwich on the griddle and grill for about 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted. Slice the sandwich into 8 small serving pieces.