Thursday, September 16, 2010

Crusty Grilled Sandwiches

I usually find that the sandwiches that I make at home can often be ho-hum.  Nothing special, no big deal.  However, this "recipe" takes a lunch meat sandwich to a whole new level--fresh basil leaves, Parmesan-garlic-buttered crusty bread, fresh tomato slightly warmed.  Yum!  This sandwich is the perfect accompaniment to a steamy mug of soup.

Crusty Grilled Sandwiches
Source:  Main Dishes by The Pampered Chef

1/4 cup Parmesan cheese
3 tbl. butter, softened
1 garlic clove, pressed
8 slices sourdough bread
8 ounces sliced Monterey Jack cheese
8 ounces sliced deli ham or turkey
4 tsp. dijon mustard
1 medium tomato, sliced
4 tsp. fresh basil leaves, snipped

In a small bowl, combine Parmesan cheese, softened butter, and garlic.  Spread on one side of each of the 8 slices of bread.

In a large grill pan (I have even used a griddle before), place 4 of the buttered slices down on the pan.  Layer the  half of the cheese and all of the meat.  For each sandwich, spread the ham with the dijon mustard; top with 2 tomato slices and some basil.  Top with remaining cheese and bread slices.  Cook over medium heat until golden brown, flipping halfway.

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