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Serves 2, each

INGREDIENTS:

For Grilled Roquefort Pear Sandwiches:
4 slices sourdough bread
2 tbsp. sunflower oil
2 ripe Bosc pears, peeled, cored and thinly sliced lengthwise
4 oz. Roquefort cheese, thinly sliced
1 tsp. salt
1 tsp. black pepper

For Grilled Dijon Apple Cheddar Rolls:
4 Kaiser rolls
1 red onion, thinly sliced
1 green apple, peeled, cored and coarsely chopped 6 oz. extra strong Cheddar cheese, grated
1 oz. saltless butter, melted
4 small eggs, beaten
1/2 cup whole milk
2 tsp. Dijon mustard
1 tsp. salt
1 tsp. black pepper

For Grilled Gruyere Rarebit Sandwiches:
2 oz. saltless butter
1 oz. all-purpose flour
1/4 cup milk
1/4 cup English ale
4 tsp. Worcestershire sauce
4 oz. Gruyere cheese, grated
1 tsp. salt
1 tsp. black pepper
1/4 tsp. nutmeg, grated
1 tomato, thickly sliced
2 lettuce leaves
4 slices brown bread, toasted

METHOD:

For the pear sandwiches:

Preheat grill to hot. Put sourdough bread slices on a greased cookie sheet. Brush with sunflower oil. Grill until browned. Turn and repeat the above.

Put pear slices on two slices of toast. Season with salt and black pepper. Cover with slices of Roquefort. Grill for 3 minutes or until bubbling. Cover grilled sandwiches with toast slices. Serve hot for a snack or cold in a bagged lunch. Can be reheated in a microwave.

For the apple rolls:

Preheat grill to hot. Using half the butter, fry red onion and apple in a frying pan until soft. Set aside.

Beat eggs, milk, Dijon mustard, salt and pepper. Put egg mixture into 4 metal pancake holders in the frying pan. Cook until firm.

Butter rolls and put an egg on each roll. Spoon apple mixture onto each roll. Sprinkle with Cheddar cheese. Grill until cheese is bubbling. Serve hot as a snack or cold in a bagged lunch. Can be reheated in a microwave.

For the Rarebit sandwiches:

Preheat grill to hot. Put butter in frying pan and heat. Add salt, black pepper and nutmeg. Mix well. Stir in flour until a thick paste is formed. Slowly add milk, starting with a thick paste, a thin paste and then working into a runny sauce. Add ale and Worcestershire sauce. Mix well. Heat sauce on medium, stirring continuously for 8 minutes or until very thick. Add Gruyere cheese and stir until melted and smooth.

Spread thick cheese mixture onto two brown bread slices. Top with lettuce and tomato slices. Add remaining bread slices. Grill for 4 minutes or until warmed through. Serve hot for a snack or cold for a bagged lunch. Can be reheated in a microwave.