Grilled Cheese with Momofuku Chili Crunch January 5, 2023 by Jill Foucre Leave a Comment Grilled Cheese with Momofuku Chili Crunch 2023-01-06 03:00:58 Print Ingredients 2 teaspoons Kewpie mayonnaise 2 teaspoons salted butter, room temperature, plus more for frying 2 slices of your favorite sandwich bread 2 slices American cheese 2 teaspoons Momofuku Chili Crunch Instructions The key to this grilled cheese is to spread the outside with mayo – and load the inside with lots of Chili Crunch. Spread Kewpie mayonnaise on one side and salted butter on the other side of each of the slices of bread. Melt butter in a pan over medium heat. Add the first slice of bread, mayonnaise side-down (butter side should be facing up). Add one slice of American cheese. Add 2 teaspoons of Momofuku Chili Crunch, then add the other slice of American cheese. (The chili crunch is sandwiched between the layers of cheese.) Top with the other slice of bread butter side down, mayonnaise side up. Fry until golden brown and crispy, about 3 minutes for each side. Repeat for additional sandwiches. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Goat Cheese toast with Honey & Bacon November 18, 2022 by Jill Foucre Leave a Comment Goat Cheese Toast with Honey 7 Bacon 2022-11-18 22:20:06 Print Ingredients 4 oz cream cheese 4 oz goat cheese* zest of 1 lemon bacon walnuts honey crackers or toast points Instructions Put equal parts cream cheese and goat cheese into food processor with the zest of 1 lemon. Combine until you have a smooth consistency, scraping down the sides periodically. Put mixture into a piping bag and pipe onto a cracker or toasted bread. Sprinkle with bacon, walnuts and honey. *consider using a flavored goat cheese to introduce additional flavor. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Ultimate Tuna Melt April 11, 2022 by Jill Foucre Leave a Comment Ultimate Tuna Melt 2022-04-11 15:54:27 Serves 4 Print Ingredients 2 (6-8 ounce) jars tuna packed in olive oil, drained ½ cup (¼”) diced celery ½ cup minced scallions, white and light green parts 3 tablespoons minced fresh dill 2 tablespoons lemon juice Salt and Pepper ¾ cup mayonnaise 1 teaspoon Anchovy paste (optional) 4 large slices white bread 4 ounces Cheese, such as Gruyere or Emmentaler, grated 1 ounces Microgreens or minced herbs Instructions In a medium bowl, flake the tuna finely with a fork. Add the celery, scallions, and dill, and continue mixing and fluffing with the fork until well combined. Add the lemon juice, 1 ½ teaspoon salt and ¾ teaspoon pepper. Combine the mayonnaise and anchovy paste and mix into the tuna. Preheat the broiler. Toast the bread and place the slices in a single layer on a sheet pan. Spread a quarter of the tuna mixture thickly and evenly on each piece of bread, covering the entire slice. Sprinkle the cheese evenly on the 4 sandwiches, covering the tuna completely. Broil for 1-2 minutes, just until the cheese melts and starts to brown. Sprinkle with herbs or microgreens and serve hot. Notes From Modern Comfort Good by Ina Garten Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Open-Face Reuben April 17, 2019 by Jill Foucre Leave a Comment Open-Face Reuben 2019-06-20 01:37:13 Print Ingredients 2 tablespoons mayonnaise 1 tablespoon ketchup 1 tablespoon dill relish (not sweet) 1-1/3 cups sauerkraut, preferably bagged, not canned 3/4 pound thin-sliced corned beef 4 large 3/4-inch-thick slices rye bread 2 tablespoons unsalted butter, softened 6 ounces Gruyère cheese, thinly sliced Instructions Position a rack 6 inches from the broiler and another rack in the bottom third of the oven. Heat the broiler on high. Combine the mayonnaise, ketchup, and relish in a small bowl. (Note: we also like to use Zoe’s Honey Chipotle Sauce for a little zing!) Cut two 12×18-inch sheets of foil. Reserve 1 tablespoon of the liquid from the sauerkraut and then rinse and drain it. Squeeze the sauerkraut to remove liquid and put it on 1 piece of foil. Put the corned beef on the other and sprinkle with the reserved sauerkraut liquid. Draw up the sides and seal each to make a package. Put both packages on a rimmed baking sheet and bake on the bottom rack of the oven until warmed through (5 minutes). Meanwhile, put the bread on another rimmed baking sheet and broil until toasted, about 1 minute per side. Butter one side of the toasted bread and arrange butter side down on the baking sheet. Spread each piece with 1 tablespoon of dressing. Divide the corned beef among the bread slices. Top with the sauerkraut and the cheese. Broil on the lower rack until the cheese begins to bubble (3 minutes). Move the baking sheet to the upper rack and broil until the cheese browns lightly, 1 to 2 minutes. Notes recipe adapted from Fine Cooking Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/
Mini Grilled Cheese Sandwiches with Hot Bacon Jam November 14, 2017 by Jill Foucre Leave a Comment Mini Grilled Cheese Sandwiches with Hot Bacon Jam 2017-11-14 14:07:44 Print Ingredients 1 French baguette 1 Jar Terrapin Ridge Hot Pepper Bacon Jam* Aged Cheddar Cheese (Grafton)* Olive Oil Optional: Granny Smith Apple Slices *Items are available for purchase at Marcel's Instructions Heat non stick skillet or panini maker. Slice French Bread on the diagonal and brush one side of bread with olive oil. Slice the cheddar cheese into small pieces around the same size as the bread. Spread bacon jam on one side of the bread and make a sandwich. Grill slowly and enjoy with a slice of apple tucked in for an extra crunch. The bacon jam adds a mouthwatering blend of roasted bell peppers and bacon to pair with this aged cheddar. Notes *Terrapin Ridge Hot Bacon Jam and Grafton Cheddar is available for purchase at Marcel's. Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/