Actually Grilled Cheese Sandwiches

Wednesday was National Grilled Cheese Day.  I don’t really remember that day from past years, but thought I would celebrate this year with actually preparing grilled cheese sandwiches–Not just made indoors on a grill, but made outdoors on a charcoal grill.

The feat was totally easy since I have a new grilled cheese basket by The Charcoal Companion.  This non-stick basket is perfect for any type of grilled sandwich on an open grill.  The rosewood handle is especially nice and the basket clip keeps the tool together for easy turning.  I was able to fit three smaller sandwiches with plenty of cheddar cheese for each sandwich into the basket. The sandwiches are held together nicely without any worries of losing a sandwich into the charcoal.

It took only minutes before the cheese was melty, gooey and so delicious!  The actual outdoor charcoal flavor adds that extra special taste that cannot be achieved indoors. The basket is the perfect size and really could be used to grill flat vegetables as well.

I plan to be using my grills so much more this year as I have come to appreciate all types of outdoor grilling and various foods that can be easily made on the grill today with the proper tools. Grilled cheese is also perfect for tailgating season.  There is just something about cooking food outdoors that makes it taste extra special!

Baskets can be found at Wal-Mart, World Market, many specialty cooking stores and even online at The Home Depot or bbqguys.com.

oven baked deli sandwiches

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for many years i have prepared this type of hot sandwich in the oven.  it is very easy to prepare and can be made for a large number of people very quickly. these sandwiches are great with a side salad, soup or even just chips.  hot deli sandwiches have been served for a variety of occasions.  these sandwiches can be made with any deli meat, including turkey, ham, pastrami, salami, bacon, or a combination of any preferred deli meats.

i use a softer french bread loaf, deli meat, swiss cheese slices, sliced thin red onion, shredded lettuce, and a mix of other toppings.  usually, i assemble the sandwich with the basic toppings, and then after cooking i add dill pickle slices, sliced black and green olives, and condiments as desired.

to make the sandwich:  slice a loaf of French bread down the middle horizontally.  separate and make the sandwich, using the deli meat and cheeses of choice.  next, add shredded red onion, and shredded lettuce.  put the top back on the sandwich and cover with Reynolds wrap.  place on a baking sheet and bake for 15 to 20 minutes until the cheese is melted in a 350 degree pre-heated oven.

when the cheese is melted and the sandwich is heated, press down on the top of the sandwich to compress the French bread loaf.  i also add the additional ingredients as desired.  slice into two-inch segments and serve.

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