••••GARLIC BREAD SPAGHETTI GRILLED CHEESE🧀🥖🍝🍞🍅🌰🍄!!••••

(Source: greatist.com & mooshujenne.com recipe & photos & jenne kopalek & foodbeast.com & Burnt Crumbs restaurant)

••••GARLIC BREAD SPAGHETTI GRILLED

••••CHEESE🍝🥖🧀!!

••••ENJOY THE VIDEO!!

GARLIC BREAD SPAGHETTI GRILLED CHEESE

prep 10 mins

cook 20 mins

total 30 mins

author jenne kopalek

Ingredients

• ½ package of spaghetti
• 1 jar of Ragu Homestyle Thick and Hearty Mushroom Sauce
• 8 slices french bread
• 1 to 2 tablespoons garlic spread
• 4 slices mozzarella cheese
• 4 slices provolone cheeseInstructions

1. Boil pot of water. Cook pasta as direct on package.
2. Drain pasta and add spaghetti sauce.
3. Spread the garlic spread on each slice on just one side. Place in skillet on low to medium heat.
4. Top with mozzarella cheese and spaghetti. Top with a slice of provolone cheese. Place another slice on top with the garlic spread face up.
5. Cook for about a 2 minutes and flip. Cook another two minutes until cheese is melted and toast is lightly browned.
6. Serve with extra sauce for dipping.
   

••••BRIE, BACON AND APRICOT GRILLED CHEESE🧀🍑🍞🥖🥓🍮🌱!!••••

(Source: yammienoshery.com recipe & photos & greatest.com)

••••BRIE, BACON AND APRICOT GRILLED 

••••CHEESE!!

Bacon, Brie, and Apricot Grilled Cheese with Balsamic Reduction

A few slices of bacon

Sandwich bread (sourdough would be awesome, but I used this gluten free bread)

Apricot preserves (or jam)  

Brie cheese

Butter  

About 1/3 cup balsamic vinegar

Fresh Basil 

Cook the bacon and remove from pan. Cool on paper towel.

Spread apricot preserves on bot slices of bread. Add slices of brie and the cooked bacon and sandwich together. Liberally butter both sides of the sandwich on the outside and cook, covered, over medium heat, flipping halfway through until the bread is browned and the cheese is melted (if the cheese still isn't melted all the way, sometimes I just take the sandwich apart and put the cheese directly on the pan for a few seconds).

Meanwhile, put the balsamic vinegar in a small, microwavable cup or bowl in the microwave. Stir every minute until it starts to boil. Then stir ever 20 seconds until syrupy (you can also do this on the stove).

Drizzle the finished grilled cheese with the balsamic reduction and garnish with basil if desired. Enjoy.

Read more at http://www.yammiesnoshery.com/2016/04/bacon-brie-and-apricot-grilled-cheese.html#xPtU4Em8yzM1tbTu.99

••••GRILLED CHEESE AND TOMATO SOUP CASSEROLE🍅🥛🧀🥖🍞🍳!!••••

(Source: WOW Media Productions.com recipe & photos also & PureWow & Erin McDowell)

••••GRILLED CHEESE AND TOMATO SOUP

••••CASSEROLE!!

MAKES 4 TO 6 SERVINGS 

START TO FINISH: 1 HOUR 15 MINUTES

INGREDIENTS

GRILLED CHEESE SANDWICHES

16 slices sourdough bread

8 tablespoons (1 stick) butter, at room temperature

One 5.2-ounce container of Boursin cheese (or other soft, spreadable cheese)

8 ounces fresh mozzarella cheese, sliced into 8 thick piecesTOMATO SOUP

One 14-ounce can tomato sauce

⅓ cup tomato paste

½ cup heavy cream

1 teaspoon dried thyme

2 eggs

Salt and freshly ground black pepper

TO FINISH

½ cup shredded white cheddar cheese

DIRECTIONS

1. Preheat the oven to 350°F. Grease a 9-by-13-inch casserole dish with nonstick cooking spray.

2. MAKE THE SANDWICHES:  Butter one side of each slice of bread with ½ tablespoon soft butter. Flips the slices over and spread 1 tablespoon Boursin on 8 pieces of the bread. Place 1 slice of mozzarella on top of the Boursin and then finish with one more piece of bread, butter side up, to close the sandwiches.

3. Heat a griddle or large skillet over medium-high heat. Working in batches, place the sandwiches on the hot griddle and cook until both sides are toasted, 2 to 3 minutes per side. Set the sandwiches aside.4. MAKE THE SOUP: In a medium pot, whisk the tomato sauce with the tomato paste until smooth. Heat over medium-low heat until it begins to simmer. Stir in the cream and thyme.

5. In a medium bowl, whisk the eggs. Pour about a third of the hot tomato mixture into the eggs, whisking constantly to combine.

6. Return the mixture to the pot and heat over low heat, stirring constantly, until the mixture thickens slightly, 3 to 4 minutes. Season with salt and pepper.

7. MAKE THE CASSEROLE: Pour half of the tomato mixture into the prepared casserole dish. Arrange the sandwiches inside the dish and then pour the remaining tomato mixture on top.

8. Sprinkle the cheddar evenly over the casserole. Bake until the tomato mixture is bubbly and the cheese is melted, 25 to 30 minutes.

9. Let cool for 5 minutes before serving warm.

••••WAFFLE GRILLED CHEESE🧀🍞🥖🥐!!••••

(Source: potatorolls.com & photos also)

••••WAFFLE GRILLED CHEESE!!

Ingredients

4

Slices Martin’s Potato Bread

4

Ounces Cheddar Cheese (4-6 Slices), or cheese of choice

4

Tablespoons Butter

Directions

1. Preheat the waffle iron.

2. Spread butter on one side of each slice of Butter Bread. Build each sandwich by placing the cheese on top of one slice of bread, butter side down; then top with a second slice of bread, butter side up.

3. Grill each sandwich in the waffle iron for 1-2 minutes, or until the bread is golden brown and crispy, and the cheese has melted. (Keep an eye on it, as cooking time may vary depending on your waffle iron). Enjoy!

   
   

••••GRILLED CHEESE PIZZA SANDWICH 🍕🍔🥖🍞🧀🍅🥗🌱!!••••

(Source: landolakes.com recipes and photos & YouTube video & Delicious.com)

••••GRILLED CHEESE PIZZA SANDWICH🍕!!

25 MIN 

PREP TIME

25 MIN 

TOTAL TIME

4 

SANDWICHES

INGREDIENTS

8 slices

Italian bread

3 tablespoons

Land O Lakes® Butter, softened

1/2 cup 

pizza sauce

8 (3/4-slices) slices 

Land O Lakes® Deli American

1 cup (5 ounces)

thinly sliced pepperoni

2 tablespoons 

chopped fresh basil leaves

2 cups

salad greens

••••••ENJOY THE VIDEO!!

DIRECTIONS

1. Spread 1 side of each bread slice with about 1 teaspoon butter. 
2. Spread 1 tablespoon pizza sauce onto 1 slice bread, buttered-side down. Top with 1 slice cheese, 1/4 pepperoni, 1 1/2 teaspoons chopped basil leaves, 1/2 cupsalad greens, 1 slice cheese and 1 slicebread, buttered-side up.
3. Heat 12-inch skillet or griddle over medium heat. Place 2 sandwiches into skillet; cook, turning once, 6-8 minutes or until golden brown and cheese is melted. Repeat with remaining sandwiches.
4. Place remaining pizza sauce in bowl. Microwave 10-30 seconds or until heated through. Slice each sandwich in half. Serve sandwiches with warm pizza sauce for dipping.

NUTRITION FACTS (1 SANDWICH)

Calories

600

Cholesterol

100mg

Carbohydrates

35g

Protein

22g

Fat

41g

Sodium

1730mg

Dietary Fiber

3g

••••MINI SAVORY JAM GRILLED CHEESE🍅🍑🥓🍞🍃🥖🍯🌱🌰🧀🍮🍚🍯!!••••

(Source: landolakes.com recipes & photos)

••••MINI SAVORY JAM GRILLED CHEESE!!

60 MIN 

PREP TIME

1:15 

TOTAL TIME

36

SERVINGS

INGREDIENTS

Tomato Rosemary Onion Jam

2 tablespoons

Land O Lakes® Butter

1 medium (1 cup)

white onion, chopped

1/3 cup 

firmly packed brown sugar

1 (14.5-ounce) can 

petite diced tomatoes, drained

1 teaspoon

chopped fresh rosemary*

Bacon Balsamic Onion Jam

3 slices

thick-cut bacon**, chopped

2 medium (2 cups)

red onions, chopped

2/3 cup 

water

2/3 cup 

balsamic vinegar

1/2 cup 

firmly packed brown sugar

1 teaspoon

Dijon-style mustard

Apricot Onion Jam

2 tablespoons 

Land O Lakes® Butter

1 large (1 1/2 cups)

yellow onion, chopped

1/2 cup 

chopped dried apricots

1/4 cup 

firmly packed brown sugar

1/4 cup 

honey

1/4 teaspoon 

salt

Grilled Cheese

2 (1-pound) packages 

sliced cocktail bread

1/4 cup 

Land O Lakes® Butter, softened

6 (3/4-ounce) slices 

Land O Lakes® 4 Cheese Italian Blend, quartered

6 (3/4-ounce) slices 

Land O Lakes® Sharp Cheddar American Blend, quartered6 (3/4-ounce) slices 

Land O Lakes® Deli American, quartered

 

*Substitute 1/4 teaspoon dried rosemary.
**Substitute 5 slices regular bacon.

DIRECTIONS

1. Prepare jam as directed:
   
   Tomato Rosemary Onion Jam: Melt 2 tablespoons butter in 2-quart saucepan over medium heat; add 1 cup onions. Cook 3-5 minutes or until slightly softened; add 1/3 cup brown sugar, tomatoes and rosemary. Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened. Stir in remaining rosemary.
   
   Bacon Balsamic Onion Jam: Cook bacon in 2-quart saucepan over medium heat 5 minutes or until browned and cooked; add 2 cups onions. Continue cooking 3-5 minutes or until onions are softened; add all remaining ingredients. Cook, stirring occasionally, until mixture just comes to a boil. Continue cooking 35-40 minutes until almost all liquid is evaporated.
   
   Apricot Onion Jam: Melt 2 tablespoons butter in 2-quart saucepan over medium heat; add 1 1/2 cups onions. Cook 3-5 minutes or until slightly softened; add apricots, 1/4 cup brown sugar, honey and salt. Cook, stirring occasionally, 15-20 minutes or until almost all liquid is evaporated and jam is slightly thickened.
2. Heat oven to 400ºF. Line baking sheet with aluminum foil; set aside.
3. Spread 1 side of each bread slice with 1/4 teaspoon butter. Place half of bread slices onto prepared baking sheet, buttered-side down. Top each with 2 quarters cheese, 2 teaspoons desired jam and 1 slice bread, buttered-side up. 
4. Bake, turning once, 12-14 minutes or until cheese is melted and bread begins to crisp around edges. Serve immediately.

RECIPE TIPS

- For the perfect jam compliments to Land O Lakes® Cheese:

• Pair Tomato Rosemary Onion Jam with 4-Cheese Italian Blend 

• Pair Balsamic Bacon Onion Jam with Sharp Cheddar American 

• Pair Apricot Onion Jam with Deli American 

- Leftover jam can be kept up to 2 weeks in refrigerator. Store in airtight container. 

- Sliced cocktail bread comes in multiple varieties, sourdough, pumpernickel, and rye. There are about 40 usable slices in a one pound package. For this recipe, you’ll need 72 slices. 

NUTRITION FACTS (1 SERVING)

Calories

150

Cholesterol

15mg

Carbohydrates

19g

Protein

5g

Fat

6g

Sodium

330mg

Dietary Fiber

2g

••••RATATOUILLE GRILLED CHEESE🥒🍅🍆🧀🍃🥖🌱🍞🌰🍶🥗🍮!!••••

(Source: thewoksoflife.com recipe and photos also by Sarah)

••••RATATOUILLE GRILLED CHEESE!!

Ratatouille Grilled Cheese

 

 

Serves: 4 sandwiches

Ingredients

• 2 cups each of diced zucchini, eggplant, and onion
• 3 cups cherry tomatoes
• ¼ cup olive oil, plus 1 tablespoon
• 4 cloves garlic, minced
• 5 sun-dried tomatoes, minced
• 1 tablespoon tomato paste
• 2 teaspoons dried Italian herb seasoning
• salt and fresh black pepper
• 2 tablespoons fresh basil, minced
• 2 tablespoons fresh parsley, minced
• 1 teaspoon Balsamic vinegar
• 6 oz. cream cheese, cut into ½ inch cubes
• 4 tablespoons butter
• 8 slices Italian bread
• 1⅓ cup grated Gruyère cheese (or whatever you have on hand)
  

Instructions

1. Preheat the oven to 400 degrees. In a large bowl, combine the zucchini, eggplant, onion, and cherry tomatoes with ¼ cup olive oil, minced garlic, minced sun-dried tomatoes, tomato paste, dried herbs, and salt and pepper to taste. Use your hands to mix everything together until very well combined. Line a sheet pan with non-stick foil or parchment paper. Spread the vegetables evenly on the pan. Roast in the oven for about 40 minutes, stirring the vegetables once halfway through baking. Transfer to bowl and set aside. This roasted ratatouille mixture can be made in advance!
2. In a small bowl, combine the chopped basil, parsley, balsamic vinegar, and another tablespoon of olive oil. Toss the cooked ratatouille with the cubed cream cheese. Butter each slice of bread on both sides. In a large skillet, lightly brown each slice on one side. Flip the bread and spoon some of the ratatouille cream cheese mixture on four of the bread slices. Spread a couple teaspoons of the fresh herb mixture on the other four slices.
3. Top the ratatouille halves with ⅓ cup grated cheese and cover with the herbed bread. Press lightly and grill both sides until the cheese is melted and the bread is golden brown.

••••SO COLORFUL!! SO EASY!!