Fire It Up - Andrew Schloss [182]
8 ounces thinly sliced baked ham
1 tablespoon olive oil
DIRECTIONS:
Mix together the butter, mustard, tarragon, and garlic in a small bowl.
Open up the baguette like a book and spread the interior with the butter mixture. Lay the Brie slices evenly down both sides of the bread and top with ham, folding each slice of ham loosely before putting it on the bread. Close the bread and compress the sandwich with your hands. Top with a baking sheet filled with canned goods or some other heavy weight. Let stand for 30 minutes while the grill heats up.
Light a grill for direct medium heat, about 375°F.
Brush the grill grate and coat with oil. Coat the outside of the sandwich with the olive oil and put on the grill. Top with a sheet of heavy-duty foil and a skillet, rock, or brick that will keep the sandwich compressed. Cover the grill and cook for 5 to 8 minutes, until the bread is toasted and the cheese has melted, flipping and re-compressing the sandwich halfway through cooking.
Remove the sandwich to a cutting board, and cut into 4 servings.
SANDWICH
Grilled Cheese and Tomato Sandwiches
MAKES 2 SERVINGS
It has always seemed odd that a grilled cheese sandwich could be cooked with a skillet, a griddle, a fryer, a broiler, and even a clothes iron, but not a grill. These sandwiches fix that. The bread is coated with garlic butter, the cheese is aged Cheddar, and the tomato is tangy-sweet tomato marmalade—all grilled into an open-faced sandwich. If you prefer, slap two together and close them up.
INGREDIENTS:
3 tablespoons unsalted butter, softened
½ garlic clove, minced
4 slices crusty whole-grain bread
4 ounces sharp Cheddar cheese, thinly sliced
¼ cup Grilled Tomato Marmalade
½ cup microgreens (optional)
DIRECTIONS:
Light a grill for direct medium heat, about 375°F.
Mix the butter and garlic, and spread on both sides of each slice of bread. Brush the grill grate and coat with oil. Put the bread on the grill and toast one side lightly, about 2 minutes.
Put a layer of cheese on the toasted side of each bread slice and return to the grill. Cover the grill and cook until the cheese is melted and the bottom of the bread is toasted, about 2 minutes. Serve each open-faced sandwich with a tablespoon of marmalade and a small mound of greens.
SANDWICH
Grilled PBBB & J
MAKES 4 SERVINGS
In a salute to Elvis Presley, this revamped PB & J nestles bacon strips, peanut butter, and bananas between slices of bread that have been brushed with bacon fat. The whole thing is grilled and served with a jelly dip spiked with hot sauce.
INGREDIENTS:
4 thick strips bacon
8 slices sandwich bread
¾ cup all-natural peanut butter
2 bananas, peeled and thinly sliced
⅔ cup strawberry preserves
1 teaspoon hot pepper sauce, such as Tabasco
DIRECTIONS:
Light a grill for direct medium heat, about 375°F.
Meanwhile, cook the bacon in a skillet over medium heat until cooked through, but still flexible. Drain the bacon on paper towels, and break each piece in half. Reserve the fat in the pan.
Spread 4 slices of the bread with the peanut butter, top with the bacon, bananas, and the remaining 4 slices bread. Brush the outside of all sandwiches with a thin film of the bacon fat.
Grill directly over the fire until the bread is toasted, about 2 minutes per side. To create crosshatch grill marks, position the sandwiches diagonally across the grill grate and rotate them 90 degrees halfway through grilling.
Remove from the grill and cool for 1 to 2 minutes. Mix the preserves and hot sauce. Cut the sandwiches in half and serve with the sauce for dipping.
SANDWICH
Double-Grilled Reuben
MAKES 4 SERVINGS
The Reuben, a bulging, deli-style sandwich loaded with corned beef, sauerkraut, and Swiss cheese cries out for some grilling. We grill the corned beef separately, then toast the whole sandwich on the grill and brush it with mustard butter.
INGREDIENTS:
2 thick slices corned beef (8 ounces total)
1 teaspoon canola oil
1 pound sauerkraut, rinsed and drained
4 ounces