Sinful Grilled Cheese Sandwiches

Ingredients

8 slices soft bread

Spreadable Margarine or Butter

4 slices American Cheese

4 slices Provolone Cheese

4 slices Mild Cheddar Cheese

1/3 c. freshly shredded Parmesan Cheese

Preparation

Set electric cooktop to 350 degrees. If using a pan on a stove top, set to medium-high heat. Spread margarine or butter on one side of each piece of bread. Separately, create 4 stacks of cheese, layered first with American, then Provolone, then Cheddar. Set aside. Put Parmesan on a plate. Press buttered side of each slice of bread into Parmesan.

Put 4 slices of bread cheese side down onto cooking surface. Put stacks of cheese on each slice of bread, then place remaining 4 slices of bread cheese side up to complete the sandwich. Cook 4-5 minutes per side, turning once.

Serving

Slice into halves. Serve with your favorite soup.

Working Ahead

You can set the slices of cheese out 15-20 minutes ahead of time to let soften. All other steps should be done at the time of preparation.

Advertisements

Filet Mignon with Lemon-Parsley Butter and Basil Corn

Ingredients

12 Tbsp. Butter, divided

1 Lemon

2 Tbsp. Parsley leaves, finely chopped

Salt and pepper

1/4 c. basil leaves, packed

4 ears corn

Olive oil

4 6-8 oz Filet Mignons, 1-in. thick

Preparation

Let the butter sit out until soft. Put 4 Tbsp. in a small bowl. Grate 2 tsp. of lemon zest onto the butter. Add parsley. Squeeze 1/4 of the lemon’s juice onto the butter. Mash together using a fork. Add salt and pepper to taste. Put butter onto small piece of saran wrap, and tightly wrap into a cylinder. Put in fridge to harden.

Put remaining butter and basil into a food processor, and pulse until mixed. Add salt and pepper to taste, and set aside in refrigerator.

Brush corn with olive oil and grill over medium heat for 8-10 minutes, turning every couple of minutes. Remove from grill, and turn grill to high heat. When cool enough to handle, cut kernels from the ear. Set aside.

Brush filets with olive oil, season thoroughly with salt and pepper. Let sit for 5-10 minutes. Place on hottest part of the grill until desired doneness is achieved (8-10 minutes for medium rare). Turn only once during cooking. When done, remove from grill and let rest 5-10 minutes.

In a deep saute pan, mix corn and basil butter over medium heat, stirring continuously. Add salt and pepper to taste. Stir until butter is melted and corn is coated, then remove from heat and cover.

Serving

Cut end of filets to show doneness, place on plate with dab of lemon-parsley butter on top (a fresh parsley leaf also makes for beautiful presentation). Serve with generous helping of corn.

Working Ahead

The lemon-parsley butter and basil butter can be made up to a week in advance. The corn can be cut and grilled several hours before serving (just allow more time for corn to mix with basil butter in saute pan to reach a desired temperature).