Rory Celebrates National Grilled Cheese Day

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Rory’s Green Chili Apple Wood Bacon Monterey Jack Sriracha Grilled Cheese with Buttered Sour Dough
 
Ingredients:
– 8 oz monterey jack
– 4 slices sour dough bread
– 2 green chillies, cleaned and grilled
– 4 slices apple wood bacon cooked reserve fat
– 2 tablespoon butter
– 1 tablespoon Dijon mustard and 1 tablespoon mayonnaise
– Sriracha
 
Directions:
1. Spread dijonaise on one side of sour dough
2. Place 2 oz cheese then layer chilies and bacon top with cheese and smirch place bread on top.
3. in a large skillet place one tablespoon butter let melt over medium high heat  till slightly brown place sandwiches in butter and let cook about 4 minutes or until bread is golden brown
4. flip  add another tablespoon butter cook another 4 minutes or until golden brown use a cooking brick or another pan to place weight  on top of sandwich
5. cut in half and serve hot
 
 
Rory’s Leek, Portabello and Swiss Grilled Cheese
 
Ingredients:
– 8 oz Swiss cheese
– 4 slices rye bread
– 1 cup sliced leeks
– 1 cup sliced baby Portobello mushrooms
– olive oil
– Cajun seasoning
– Dijon mustard
– 2 tablespoons butter
 
Directions:
1. in a medium sauté pan heat olive oil, add leeks and mushrooms and sautéed until Dijon soft season with cajun seasoning to taste
2. spread Dijon mustard lightly on one side of each piece of bread
3. Layer cheese over each piece of rye top with sautéed leeks and mushrooms top with cheese and slice of rye press down.
4. in a large skillet heat 1 tablespoon butter till slightly brown
5. add sandwiches  let cook for approximately 4 minutes or until bread is golden brown
6. flip  add another tablespoon butter cook another 4 minutes or until golden brown use a cooking brick or another pan to place weight  on top of sandwich
7. cut in half and serve hot
 
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