grilled sandwich

Think of this sandwich as a Korean-inspired spin on a reuben. Savory bulgogi tofu is the main event. Then it&#x27;s topped with kimchi and your choice of non-dairy smoked gouda or avocado slices.Be aware that the time listed here is for making the sandwich with leftover bulgogi tofu. (Link to the recipe below.) If you&#x27;re making the bulgogi tofu from scratch, you&#x27;ll need to allow extra time for marinating &amp; grilling it.

Bulgogi tofu sandwich with kimchi

Non-dairy butter (for buttering bread)

rye bread

mayonnaise (I

bulgogi tofu

kimchi (divided**)

avocado

Heat outdoor grill to 500 degrees. Use a knife to spread non-dairy butter on each side of bread.

Grill bread on one side for a couple of minutes, until grill marks have formed. Flip bread and top two of the bread slices with non-dairy smoked cheese, if using. (If you&#x27;re using avocado, you&#x27;ll add that later.)

Grill for a couple more minutes with the grill lid closed, so that the cheese melts. Once grill marks have formed on the second side, remove bread from grill.

Now it&#x27;s time to compile the sandwiches. Slather vegan mayo onto each of the slices. Top each sandwich with two slices of bulgogi tofu. Squeeze the kimchi with your hands over the sink to remove any excess liquid. Place 1/4 cup of kimchi on each sandwich. Top with a few slices of avocado, if using, and the last layer of bread. (That&#x27;s the one with the melted cheese, if using.) Serve immediately.

This grilled sandwich recipe is filled with spiced cilantro chutney and delicious vegetables, then grilled to perfection.

Grilled Sandwich

white bread (or brown bread

potato

beetroot

cucumber

onion ((small) - thinly sliced)

tomato

Butter (as required)

chaat masala powder (or add as required)

cumin powder (or add as required)

black salt (or regular salt, add as required)

black pepper (- optional)

tomato ketchup (- to be served with the sandwich)

coriander leaves

garlic

green chilies (or serrano peppers

lemon juice (or add as required)

cumin powder

black salt (- optional)

salt (or rock salt, add as required)

water

In a grinder or blender grind all the above chutney ingredients to a smooth paste using very little water. Set the chutney aside. If there are leftovers, then keep in an airtight container in the refrigerator.

Making coriander chutney

Boil or steam the potatoes and beets if using them. They should not be cooked too much or fall apart. Just cooked well until softened. Peel and slice them when warm.

Rinse, peel and slice the onion, tomatoes and cucumber in thin rounds.

Preparing veggies

Butter all the bread slices. The butter has to be spread evenly and generously so that the bread does not become soggy on spreading the chutney. Spread some green chutney on the slices.

Place a few slices of potatoes and then sprinkle with roasted cumin powder and chaat masala powder.

Then place 2 to 3 cucumber, tomato, onion and beet slices if using them. Sprinkle roasted cumin powder, chaat masala powder or sandwich masala and black salt.

Cover the sandwiches with the remaining slices of bread.

Spread butter on the top of slices.

Assembling sandwich

In a preheated grill, place the sandwich carefully with the buttered side facing at the bottom. Be careful when doing this. Now spread butter on the top side facing you.

Close the grill and grill the sandwiches for 2 to 3 minutes or until crisp and golden.

Remove the grilled sandwiches with a wooden spatula. In batches grill the next lot.

Serve the grilled sandwich hot with tomato ketchup and coriander chutney or any other green chutney of your choice

Grilling sandwich

https://content.jwplatform.com/videos/0KhebyEb.mp4

This restaurant style Paneer Tikka Masala recipe is brimming with bright flavors from the spicy tomato onion curry sauce and delightfully marinated grilled cottage cheese.

Paneer Tikka Masala

This Grilled Mozzarella Sandwich is made with fresh tomatoes and walnut pesto grilled with sourdough bread. It's easy to assemble and bursting with flavor!

Grilled Mozzarella Sandwich

sourdough bread

mozzarella cheese (sliced)

tomato (sliced)

oz roasted red peppers (jarred)

basil leaves

garlic (peeled)

walnuts

Parmesan

Salt and pepper

olive oil

To make the pesto, place the basil, garlic, walnuts and Parmesan cheese in the food processor; season with salt and pepper, to taste, and blend. While the food processor is on, pour the olive oil slowly into the mixture in order to allow the olive oil to emulsify.

Spread the pesto equally on the 4 slices of bread and place two slices of bread on the panini maker or in a toaster oven for 2 minutes.

Then place the mozzarella cheese, tomatoes and roasted red peppers on top of two bread slices and allow the cheese to melt and the veggies to soften, keeping the panini maker open.

Once the cheese starts to melt, add the second slices on top to close the sandwiches, then close the panini maker for 2-3 minutes. Remove, slice in half and serve immediately

https://content.jwplatform.com/videos/FlYLzxf0.mp4

Pay homage to The King with this indulgent peanut butter and banana toasted sandwich. Serve with ice cream for brunch or dessert

Hot Elvis toastie

tsp butter

white bread

golden caster sugar

cinnamon

peanut butter

banana

tsp clear honey

sugar

vanilla ice cream

Using 1 tsp soft butter per side, butter one side only of two bread slices. Mix sugar with cinnamon, then sprinkle over the buttered slices of bread.

Put one of the slices, buttered-side down, in a toasted sandwich maker. Spread the top of this slice with peanut butter, then layer over the banana. Drizzle with honey, and sandwich the second slice of bread on top, buttered-side up. Close and cook, following your sandwich maker instructions, until the toastie is crisp and golden.

Cut in half, add a slice to each plate, dust with icing sugar and serve with vanilla ice cream.

This Grilled Italian Stuffed Sandwich Loaf is a super savory, melty, tangy meal that will liven up your summer cookouts!

Grilled Italian Sandwiches

bread

Tablespoons red wine vinegar

Oregano

salami

pepperoni

Sargento provolone natural cheese slices

yellow pepper rings

red onion (thinly sliced)

tomatoes (thinly sliced)

Shredded lettuce

Salt and Pepper

Preheat the grill to medium high heat. I kept mine between 350 and 400 degrees.

Slice the loaf of bread into an even number of sandwich sized slices, slicing most but not all the way through, so that the loaf is still intact. I was able to get 12 slices out of mine.

Divide the loaf into sandwiches. Pull apart the center of each sandwich and brush it with olive oil and vinegar, then sprinkle with oregano. Stuff the middle of each sandwich with an even amount of ham, salami, pepperoni, banana peppers, onion, and cheese slices. Wrap the sandwich in foil. At this point, you can refrigerate until you're ready to eat, or place the sandwich on the hot grill and grill for 10-12 minutes, or until cheese is melted and meats are starting to crisp on the edges.

Carefully unwrap the loaf and use a knife to separate into 6 individual sandwiches. Finish with sliced tomato, lettuce, and the remaining olive oil and vinegar drizzled on top. Sprinkle with salt and pepper and serve.

Top 5 grilled sandwich recipes from across the web

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Bulgogi tofu sandwich with kimchi

Grilled Sandwich

Grilled Mozzarella Sandwich

Hot Elvis toastie

Grilled Italian Sandwiches

Top 5 grilled sandwich recipes from across the web

The most viewed grilled sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bulgogi tofu sandwich with kimchi

Grilled Sandwich

Grilled Mozzarella Sandwich

Hot Elvis toastie

Grilled Italian Sandwiches

The most viewed grilled sandwich recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine