8 Original Grilled Cheese Sandwich Recipes

When going outdoors, to the country, or simply gathering with family or company in the backyard of a private house, a grill can become a key attribute.

With its help you can prepare a huge number of dishes. These are vegetables baked on coals, steaks, homemade burgers, fried meat or fish. The design features of the grill allow you to smoke food using the hot method.

There are many options for using it. And at home, an electric grill or a special grill pan comes to the rescue. Their design allows you to create a characteristic pattern on the dish, as if meat, fish or vegetables were being cooked on a wire rack.

But the grill also makes a great tool for making sandwiches and sandwiches.

Step-by-step recipe with photos

Take the necessary ingredients to prepare hot sandwiches on the electric grill. Measure the bread so that the slice covers both the top and bottom of the sandwiches.

Cut each bread slice diagonally and spread half of them with mayonnaise of any fat content or sour cream - to your taste.

Cut the milk sausage into circles and cut each of them in half. Place sausage on bread.

Then rinse the tomatoes in water and dry with a paper towel. Cut out the green cores and cut into circles. Place on sausage.

Cut the hard cheese into slices and place on the tomato. It is better to lay everything out in this order so that the cheese melts and envelops the tomato, which will not fall out when tasting the sandwiches.

Cover the sandwiches with the remaining slices of bread. Preheat the electric grill and place the workpieces on the panel. Fry for about 2 minutes until golden brown.

Delicious hot sandwiches on the electric grill are ready!

Place them on a plate and serve immediately while the cheese is melted and stretchy when you bite into it.

Source

Jamie Oliver's Recipes

Hot sandwiches with chicken and coleslaw

Ingredients

4 boneless chicken thighs;
1 lemon;
2 cloves of garlic;
1 chili pepper;
sea salt - to taste;
ground black pepper - to taste;
2 carrots;
1 small head of cabbage;
1 small onion;
2 tablespoons low-fat natural yogurt;
1 tablespoon grainy mustard;
4 buns;
a few arugula leaves.

Preparation

Place the chicken thighs in a bowl, add lemon zest and juice, chopped garlic and thinly sliced chili pepper. You must first remove the seeds from the chili.

Season the chicken with salt and pepper. Mix well and leave to marinate for half an hour.

Peel the carrots and cut them into strips. Mix it with chopped cabbage and thin onion rings. Add yogurt, mustard, salt and pepper and mix well.

Place chicken thighs on a baking sheet, skin side up. Bake for 30 minutes in an oven preheated to 200°C. The chicken should be well baked and covered with a crispy golden crust.

Cut the buns in half lengthwise and lightly dry them in a frying pan or in the oven. Then top them with coleslaw, chicken and arugula.

Hot Croque Madame sandwich with ham and cheese

Ingredients

2 slices of crusty bread;
2 slices of ham;
2 slices of hard cheese;
1 large egg.

For the bechamel sauce:

25 g butter;
1 tablespoon of sifted flour;
125 ml milk;
1 teaspoon Dijon mustard;
a pinch of ground nutmeg;
sea salt - to taste;
ground black pepper - to taste.

Preparation

First prepare the béchamel sauce. To do this, melt half the butter in a small saucepan over medium heat. Add flour and stir until smooth. Pour milk little by little into the pan, stirring constantly. Cook the mixture over low heat for another 2-3 minutes until the sauce thickens. Then add mustard, nutmeg, salt and pepper to it, stir and remove from heat.

Lightly toast the bread on both sides. Top each piece with slices of ham and cheese and top with bechamel sauce. Place the sandwiches on the grill or in the microwave until the cheese melts.

Meanwhile, melt the remaining butter in a frying pan and fry the egg. Place the sandwiches on a plate and top with scrambled eggs.

Hot sandwiches with hunting sausages

Ingredients

4 small tomatoes;
1 chili pepper;
a little olive oil;
sea salt - to taste;
410 g canned chickpeas;
ground black pepper - to taste;
½ lemon;
3 hunting sausages;
4 round buns;
a few arugula leaves.

Preparation

Cut the tomatoes into small cubes and the chili into thin small strips, after removing the seeds from the vegetables. Combine the tomatoes and most of the chili, drizzle with olive oil, season with salt and stir.

Drain and rinse canned chickpeas. Place the chickpeas in a saucepan and heat over medium heat, stirring occasionally. Then add salt, pepper, lemon zest and juice and a little olive oil. Grind the resulting mixture in a blender or with a fork until smooth. Mix chickpeas with tomatoes and chili.

Cut the hunting sausages diagonally into pieces approximately 5 mm thick. Fry them in a hot frying pan for about 3-5 minutes. The corners of the sausages should be slightly charred.

Slice the buns lengthwise and top with the chickpea mixture, toasted sausage, arugula and remaining chilli.

Hot sandwiches with green beans and goat cheese

Ingredients

150 g green beans;
2 feathers of green onions;
1 tablespoon of walnuts;
1 ½ tablespoons olive oil;
sea salt - to taste;
ground black pepper - to taste;
4 slices of rye bread;
50 g goat cheese.

Preparation

Cut green beans and green onions into slices. Lightly toast the walnuts in a dry frying pan, then add them and chop them.

Recipes for delicious and popular sandwiches and grilled sandwiches

When going outdoors, to the country, or simply gathering with family or company in the backyard of a private house, a grill can become a key attribute.

But the grill also makes a great tool for making sandwiches and sandwiches.

How to cook on the grill

To make a sandwich on the grill, you will need the grill itself, or an electric equivalent, as well as a frying pan.

A classic grill uses coals for cooking. Modern street models also come in gas and electric. But this increases their danger, plus it requires a source of electricity or a gas cylinder.

Therefore, the charcoal grill remains the most popular among Russians. It gives dishes a special taste and aroma due to smoke.

A grill pan, like a home electric grill, can create a pattern on the surface of a dish. But they cannot provide the main advantage in the form of a smoky aroma and taste. How critical this is is up to you to decide.

Making sandwiches on the grill is extremely simple. To do this you need:

take bread;
put the filling on it;
heat the charcoal on the grill;
clean the grill from old food;
lay out sandwiches;
toast some bread.

Only here there are some nuances. To begin with, you should not cook sandwiches on freshly heated coals. The heat from them is very strong. The outside of the bread will quickly burn, and the filling will not even have time to heat up. This is especially important when cheese is used as filling. Therefore, wait until the coal cools down. Then start cooking.

Also, after the previous cooking of meat, fish and other products, the grate is not cleaned. There is no need to place fresh food on it. But cleaning a cold grate is also difficult. It is better to light the coal, let the grate warm up, and then walk over the surface with a special metal brush. Usually these come with the grill. Or sold separately.

Hot sandwiches "Castles of the Loire"

If you want to please your other half with an extraordinary breakfast, then hot sandwiches “Castles of the Loire” are an excellent option for this. Paired with a cup of coffee or a glass of milk it will be even tastier.

Required:

2 eggs,
3/4 cup milk
1 teaspoon vanilla
8 slices of bread
1 orange
strawberry

Cooking method.

Beat one egg into a deep plate, break the second egg, but add only its white to the plate. Then add vanilla and a little milk. Mix the resulting mixture thoroughly.

Next, grease the heated frying pan with oil. Dip the pieces of bread on both sides in the prepared liquid.

Place in a frying pan and put in the oven.
Bake for about five minutes until a golden crust forms. Place the finished toast on a plate and garnish with orange slices and strawberries. Tags: hot sandwiches snack

Popular recipes

Here we will look at 5 classic and popular recipes for sandwiches, as well as sandwiches that are often cooked on the grill.

Sometimes it’s enough just to fry the bread on the grill and serve it with the main dish in the form of meat or “grilled” vegetables.

They also make sandwiches based on lavash, placing them on the grill and bringing them to the desired crunch and brownness.

Any bread has approximately the same calorie content. Except for the variety with the addition of nuts, seeds, raisins, etc. Moreover, this calorie content is reduced when baked on a dry grill without oil. It doesn’t matter whether it’s an electric grill, a frying pan, or a classic charcoal grill.

Popular recipes include sandwiches with:

tuna;
ham and cheese;
bacon and egg;
omelette and avocado;
peanut butter and jam.

These are 4 delicious savory recipes, plus one sweet sandwich option. Moreover, the latter is loved not only by children, but also by many adults.

A delicious sandwich with an egg, like with ham, cheese or omelet, can be cooked on any grill. Either:

charcoal grill;
outdoor electric;
gas;
electric grill (for home);
Grill pan.

You can easily make an egg sandwich at home on an electric grill, or make a great outdoor appetizer with a ham and cheese sandwich on a charcoal grill. The choice is yours.

Now let’s talk about how to prepare this or that hot sandwich, working on a regular or electric grill, as well as using a ribbed frying pan.

Ham and cheese

These are classic recipes that use white bread. But if you wish, replace it with black. For grilling, this is not fundamentally important.

Ham and stringy cheese create a great tandem and make your taste buds truly enjoy. Believe me, when cooked on the grill they turn out much tastier than hot sandwiches in the microwave.

The emphasis will be on the charcoal grill.

For 4 servings of a cheese and ham sandwich you need:

8 slices of toast bread;
100 grams of hard cheese;
pickles;
4 slices of ham;
mayonnaise or favorite sauce.

It can be made with garlic, spread on bread, and then heated on the grill. Due to heat treatment, garlic loses its pungency, but the pleasant aroma and unusual taste of the dish remain.

Grilling the fried bread first and then putting the toppings on it is not necessary.

It is better to follow this algorithm:

Preheat the grill or cook the meat until it is cooked so that the coal does not produce high heat during cooking;
grate the cheese or cut into thin slices;
spread 2 slices of bread with mayonnaise on one side;
add some grated cheese;
place a few slices of cucumber on top;
now put in the ham;
press with second toast;
place on your grill grate and finish cooking.

Can be cooked with the lid open or closed. Many people advise frying the bread on one side, then turning it over, and then cover the grill with a lid for a few minutes. This will speed up the melting of the cheese.

There is another option. But it will have a higher calorie content. To do this, the bread is greased with mayonnaise on both sides. Then it is fried. Mayonnaise allows you to get a golden crust. But this amount of sauce definitely doesn’t make the sandwich healthy.

Hot sandwich in French

A simple and nutritious French-style sandwich is perfect for a gourmet breakfast or a quick snack at home, on vacation or at work. It contains products that can be found in any kitchen.

Ingredients:

white toast bread - 8 slices
butter - 30 g
ham – 150 g
hard cheese - 220 g
chicken eggs - 4 pcs.
greens - to taste
salt, pepper - to taste

Cooking method:

Remove the butter from the refrigerator and let it melt at room temperature.
Once softened, take the pre-sliced bread and generously spread each of the eight slices with butter on one side.
Turn four slices of bread dry side up, top with ham and two thin slices of cheese, such as maasdam, cheddar, or gouda.
Cover with remaining bread pieces so that the buttery side is on top.
Place sandwiches on preheated grill. Be sure to leave a little space between them to avoid the melted cheese sticking together. If you have a pressure grill, then try to cover the sandwich loosely so that the filling does not deform.
Crack the eggs one at a time into a hot frying pan. Fry them so that the yolk remains semi-liquid.
Combine both parts of the dish by placing the fried egg on top of the sandwiches.
If desired, the eggs can be slightly salted, peppered and sprinkled with herbs.

A hearty snack is ready!

How to cook a grilled meat sandwich

On weekends, you have a headache in the morning, you woke up at the dacha, there is no fast food nearby, but you really want to eat! What to do? Here's an easy recipe for a hearty grilled hangover sandwich in the morning.

tomatoes - 4 pieces
Harris bread - 8 loaves
large red onion - 2-3 pieces
sliced cheese
bacon
Heinz store-bought sauces
garlic
purchased minced meat - one piece

We cut large onions into thin rings, thick ones are used only for shawarma. Precisely so that the onion does not fall out of our sandwich and does not cause any inconvenience, we cut it quite finely.

We say “goodbye” to the tomato’s ass or eat it, we are interested in the middle part. To do this, take a sharp knife and cut our tomatoes quite thinly. I got 4 medium tomatoes for the cost.

Next we take the minced meat. I bought it at a regular supermarket and didn’t bother. Let me remind you that this is a hangover recipe, so let’s not invent a wheel, but take everything that civilization gives us. She gave us minced beef, which we will improve a little: add a little garlic and three pinches of salt. Be sure to try to make sure the meat is salted, otherwise it won’t be very tasty.

Knead and make two beautiful cutlets. You can optionally put the remaining minced meat in the freezer or make a cutlet for your child, for example.

We start with some bread, which we lightly brown on the grill. There is no need to overcook it, because otherwise we will ruin the whole breakfast. The bread needs to dry out quietly.

The perfect burger and hot, hot sandwiches. Tefal OPTIGRILL

Tefal Optigrill new take on homemade burgers

According to legend, Genghis Khan came up with the recipe for Tatar meat (the main ingredient in hamburgers) in the 12th century. On his campaigns, he put meat under the saddle to beat it off.

However, the Hamburg Germans gave the dish its name when they brought it to the United States more than eight hundred years later! Since then, people around the world have been repeating the idea and can't get enough of this multi-layered invention that you can eat with your hands.

The perfect burger

OPTIGRILL is a smart device that automatically recognizes the size and thickness of the pieces you place on the grill.
The burger program helps you prepare perfect burgers quickly and easily.

Place the ground beef patties on the grill and select the BURGER program. That's all! The cutlets will be perfectly cooked. All you have to do is transfer them onto buns and add your favorite ingredients and sauce.

Make a classic burger or create something completely new!

Making sandwiches in Tefal OPTIGRILL

Italian burger with meatballs
Real Australian burger
Toast with ham, apple, cheddar cheese and raisins
grilled sandwich with ham, cheese and tomato
Spicy Italian panini with grilled vegetables
Club sandwich with grilled bacon

Hot sandwiches "Bremen Town Musicians"

Hot sandwiches “Bremen Town Musicians” are very easy and quick to prepare. If you have the necessary ingredients, then in 5 minutes you can create excellent sandwiches for a snack without spending a lot of time.

Required

8 slices of bread
200 grams of vetchita or low-fat sausage
150 grams of cheese
3 eggs
2 tablespoons sour cream
2 tomatoes
1 fresh cucumber
20 grams butter
salt
pepper

Cooking method

Spread the bread with butter and lightly fry on both sides in a frying pan. Cut the ham, cheese and hard-boiled eggs into small pieces, mix it with sour cream. Add salt and pepper to taste.

Place the resulting salad on toasted bread, garnish with slices of cucumber and tomato. For taste, you can add lettuce and dill. Hot sandwiches "Bremen Town Musicians" are ready to eat.

Italian burger with meatballs

Ingredients:

1/2 cup (125 g) breadcrumbs
1/2 cup (125 g) grated Parmesan cheese
1/4 cup (50 ml) milk
1 tbsp. (15 ml) Italian seasoning
1/2 tsp each (2 ml) salt and pepper
2 eggs, whisked
3 cloves garlic, finely chopped
150 g minced beef, veal or pork
4 buns, halved and toasted
1 cup (250 ml) tomato paste
1 cup (250 ml) shredded mozzarella cheese

Italian burger with meatballs recipe:

Toss bread crumbs evenly with Parmesan cheese, milk, Italian seasoning, salt, pepper, eggs and garlic.
Place beef, veal and pork in a container. Mix gently until smooth. Dredge in seasoning mixture and form into four patties.
Turn on the grill. Select the program and click OK . Lightly spray the inside with oil if desired. Once the purple light stops flashing, place the patties on the grill and close the lid.
Cook until the indicator color changes to the color corresponding to the desired degree of doneness: yellow – medium doneness, orange – medium doneness, red – well done.
Spread the bottoms of the buns evenly with half of the tomato paste and place the cutlets on them. Distribute the remaining pasta among the cutlets, sprinkle with cheese, and cover with the remaining halves of the buns.

Related article: The pleasure of a perfect grill. Beef

Gordon Ramsay's Recipes

Hot sandwiches with beef and vegetable dressing

Ingredients

a few tablespoons of olive oil;
700 g beef fillet;
sea salt - to taste;
ground black pepper - to taste;
1 head of garlic;
3–4 sprigs of thyme;
a little butter;
½ red onion;
2 chili peppers;
250 g red and yellow cherry tomatoes;
1–2 teaspoons balsamic vinegar;
some basil leaves;
3 tablespoons of mayonnaise;
3 teaspoons grainy mustard;
12 slices of ciabatta;
12 lettuce leaves.

Preparation

Heat a large frying pan and add a couple of tablespoons of olive oil. Season the fillets with salt and pepper and sear over high heat for 1-2 minutes on each side. The beef should turn brown.

Add a head of garlic, cut crosswise, and thyme to the pan and place the meat on them. Melt the butter in the same pan and pour it over the fillet.

Place the pan with the fillet in an oven preheated to 200°C for 15–17 minutes. The meat should be damp. Remove the meat from the oven, cover with foil and let cool for 15 minutes, basting occasionally with the fat from the pan.

At this time, prepare the sauce. To do this, heat olive oil in a frying pan, add chopped onion and chili (without seeds) and fry over medium heat for 5 minutes. Add halved tomatoes to the vegetables, add salt and pepper and cook for another 6-8 minutes until the tomatoes begin to soften. Pour in the vinegar, reduce the heat and simmer the sauce for about 6 minutes. Then add the chopped basil leaves and spices, stir and place in a bowl.

In another bowl, mix mayonnaise and mustard. Drizzle the ciabatta slices with olive oil, season with salt and pepper and fry in a hot frying pan for 1-2 minutes on each side.

Cut the beef fillet into six pieces.

Brush each ciabatta slice with mayonnaise-mustard dressing and place a lettuce leaf on top. Place fillet pieces and tomato sauce on six slices. Cover them with the remaining bread (lettuce side down) and cut them in half.

Hot sandwiches with beef meatballs, mozzarella and salsa

Ingredients

1 small onion;
2 cloves of garlic;
a little olive oil;
1 teaspoon ground chili pepper;
sea salt - to taste;
ground black pepper - to taste;
75 g breadcrumbs;
3–4 tablespoons of milk;
500 g minced beef;
3 tomatoes;
½ red onion;
several sprigs of cilantro;
1 teaspoon white wine vinegar;
a pinch of sugar;
4 oblong buns;
2 balls of mozzarella.

Preparation

Chop the onion and garlic and fry them in olive oil for 5 minutes until they soften and turn golden. Add chili powder, salt and pepper to vegetables and transfer to a bowl.

In another bowl, combine breadcrumbs, milk, salt and pepper. Mix the resulting mixture with fried vegetables and minced meat. With wet hands, form several meatballs with a diameter of about 4 cm from the resulting mass and leave them for half an hour.

Then heat the olive oil in a frying pan and fry the meatballs over medium heat for 10 minutes. They should be cooked through and covered with a golden crust. While the meatballs are cooking, finely chop the tomatoes, red onion and cilantro and toss them with the vinegar and sugar.

Cut the buns lengthwise and lightly dry the cuts on the grill or frying pan. Place the meatballs on half of the buns and pour over the fat from the pan in which they were cooked. Place pieces of mozzarella on top and place in the oven (Grill mode) or microwave until the cheese melts.

Then spread the tomato dressing, cover with the remaining bun halves and lightly press down the finished sandwiches.

Hot sandwiches with beef meatballs and tomato sauce

Ingredients

2 small onions;
3 cloves of garlic;
several sprigs of parsley;
700 g minced beef;
1 egg;
a little soy sauce;
2 slices of white bread;
75 ml milk;
1 ½ teaspoons dried oregano;
sea salt - to taste;
ground black pepper - to taste;
a little olive oil;
400 g tomato pulp;
several sprigs of basil;
6 oblong buns;
150 g cheddar cheese.

Preparation

Chop 1 onion and 2 cloves of garlic, chop half the parsley. Add minced meat, beaten egg, soy sauce, bread soaked in milk, 1 teaspoon oregano, salt and pepper. Mix well.

Using wet hands, form the minced meat into 18 meatballs. Place them on a baking sheet covered with foil and bake for 20–25 minutes in an oven preheated to 200°C. The meatballs should be completely cooked through.

Meanwhile, pour olive oil into a frying pan and place it over medium heat. Chop the onion and 1 clove of garlic and place in the pan. Add ½ teaspoon oregano, salt, pepper and tomato pulp. Stir, cover and cook for 10-15 minutes until thickened. Then add the remaining chopped parsley and chopped basil leaves to the sauce. Remove the pan from the heat.

Place the finished meatballs in the tomato sauce and stir. Slice the buns lengthwise. Place 3 meatballs, tomato sauce and grated cheese in each. Place the sandwiches in the oven (Grill mode) or microwave for 5 minutes to melt the cheese.

Real Australian burger

Ingredients:

500 g lean ground beef
3/4 tsp each (4 ml) salt and pepper
2 tbsp. (30 ml) Dijon mustard
2 tbsp. (30 ml) mayonnaise
4 slices bacon
4 slices cheddar cheese
4 hamburger buns
lettuce leaves
tomato slices
4 slices canned beets
4 pieces of pineapple

Real Australian burger recipe:

Form the minced meat into four patties and season them with salt and pepper. Cover and refrigerate for 1 day or until ready to use. Mix mustard with mayonnaise until smooth, set the mixture aside.
Turn on the grill. Select the program and click OK . Lightly spray the inside with oil if desired. Once the purple light stops flashing, place the bacon on the grill and close the lid.
Cook until the indicator color changes to red. Transfer bacon to a plate and cover with foil. Gently wipe the grill surface with a paper towel.
Select the program and click OK . Lightly spray the inside with oil if desired. Once the purple light stops flashing, place the patties on the grill and close the lid.
Cook until the indicator color changes to the color corresponding to the desired degree of doneness: yellow - rare, orange - medium-rare, red - strong.
Immediately cover each cutlet with a slice of cheese. Place each cutlet on a bun and top with lettuce, a slice of tomato, beetroot and pineapple.
Top the cutlet with bacon and a generous portion of the mayonnaise mixture.

Ingredients

This take-out breakfast or lunch requires very little shopping, but the preparation is very simple and quick, which is just right for a busy morning.

Chicken fillet - 1 piece
Olive oil
Spices for chicken (to your taste, I take ready-made sets)
Salt
Toast bread - 6 slices for 2 sandwiches
4 eggs
Bacon - 8 pieces
Cheese - processed or Gouda, whatever you want - 4 slices as wide and as long as toast bread.
1 large bell pepper
Mayonnaise and mustard - 3 tablespoons each

Hot, hot sandwiches!

With the Tefal Optigrill, a sandwich becomes a complete meal

Earl of Sandwich

In 1762, when the Earl of Sandwich's butler proposed a very convenient way to eat on the go by sandwiching his lunch with two slices of bread, he probably didn't imagine that his descendants would improve his invention with the help of a grill. People all over the world are enthusiastically using the grill, creating thousands of different variations of sandwiches : paninis, sandwich wraps, puff pastry rolls, bagels, baguettes...

Grilled sandwiches are much closer to a traditional full hot meal; they can be very simple or quite interesting.

Delicious versions of French toast and sandwiches with melted cheese on top, Italian paninis or traditional English club sandwiches exude a mouth-watering aroma as the heat of the grill penetrates the bread and melts the cheese.

Hot sandwiches “Summertime”

Hot sandwiches “Summer Time” are light sandwiches for a quick snack. Cooking them is not at all difficult and quick. This snack is quite cheap. Culinary recommends it themselves.

Required:

8 slices of bread
100 g butter
2-3 cucumbers
3 eggs
4-5 tsp mayonnaise
salt
dill greens

Cooking method

Spread the bread with butter and lightly toast it on both sides. Cut the cucumbers into slices, hard-boiled eggs into circles.

On the prepared bread, first place 2-3 slices of cucumber, add salt, then 2-3 slices of eggs and then a spoonful of mayonnaise. Decorate each sandwich with herbs. Hot sandwiches “Summertime” are ready.

Fast food at home

Enjoy street food right in your kitchen.

The very sight of such sandwiches evokes a feeling of relaxation, when friends can drop in for a bite to eat. The sandwich is prepared quickly, so you don’t have to postpone the party. You just need to put all the ingredients between two slices of bread and that's it.

Everyone eats what they want, and no one has to stand at the stove. Without leaving home, you can feel yourself on a walk, gorging yourself on delicious food and enjoying every bite.

Hot sandwiches “Wonders of Malta”

Required

8 slices of bread
1 tablespoon flour
1 tablespoon butter
1 glass of milk
100 grams of cheese
salt

Cooking method

In a preheated frying pan, melt the butter and fry the flour. Add milk, salt and bring to a boil. Simmer the contents for five minutes.

Fry the bread in a separate frying pan in butter and pour in the prepared sauce. Top with cheese and bake in the oven. Bake for 3-5 minutes. (can be done in the microwave). Hot sandwiches “Wonders of Malta” are ready to eat.

Toast with ham, apple, cheddar cheese and raisins

Ingredients:

8 slices cinnamon raisin bread
4 slices ham
1 apple, peeled and thinly sliced
4 slices cheddar cheese
20 g butter

Toast with ham, apple, cheddar cheese recipe:

Butter one side of each slice of bread.
Place ham, apple and cheese on 4 slices and cover sandwiches with remaining bread.
Turn on the grill. Select the program and click OK . Once the purple light stops flashing, place the sandwiches on the grill and close the lid.
Cook in batches until the indicator light turns orange. Cut the sandwiches in half and serve.

Hot sandwiches “Egg Passion”

Hot sandwiches “Egg Passions” are a very budget option for a quick snack. You can usually find all the ingredients on hand at home. By the time the kettle boils, the sandwiches will be ready to eat.

Required:

8 slices of bread
2 tbsp. l. butter
3 eggs
3 pickled cucumbers
1 onion
0.5 jars of mayonnaise
100 gr. cheese
salt
pepper

Cooking method

Hard boil the eggs and chop finely. Chop the onions and cucumbers and mix. Then add eggs and mayonnaise and mix well.

Place the resulting mixture on each slice of bread, sprinkle grated cheese on top and bake in the oven. A couple of minutes will be enough. As a result, we will get Hot Sandwiches “Egg Passions”.

Gourmet grilled sandwich with ham, cheese and tomato

Ingredients:

1 tbsp. (15 ml) melted butter
1 tbsp. (15 ml) finely chopped fresh parsley
1 tbsp. (15 ml) finely grated Parmesan cheese
1 crushed clove of garlic
pinch of black pepper
4 slices freshly baked crispy bread, 1cm thick
2 slices cheddar cheese
70 g very thin sliced ham
6 slices of tomato

Grilled sandwich with ham, cheese and tomato:

Mix butter with parsley, Parmesan cheese, garlic and pepper until smooth. Brush the butter mixture evenly onto one side of each slice of bread.
Place a slice of cheddar cheese on the ungreased side of 2 slices of bread. Add ham and tomatoes. Cover the sandwiches with the remaining bread, ungreased side inward.
Turn on the grill. Select the program and click OK . Once the purple light stops flashing, place the sandwiches on the grill and close the lid.
Cook until the indicator light turns orange or the cheese is melted and the bread is toasted.

Grilled sandwich with avocado, asparagus and Havarti with dill

asparagus stalks
avocado
olive oil
Havarti with dill
black bread
butter
cayenne pepper (on the tip of a knife)
salt

Preparation:

Fry the peeled asparagus stalks in olive oil and salt. While the asparagus is cooking, place the Havarti on the bread. Place asparagus over cheese and drizzle with lemon juice. Mash the avocado pulp with a fork, cayenne pepper and lemon juice, and carefully place on the asparagus. Top with another piece of cheese and cover with bread. Grease the bread with butter and place the sandwich in a frying pan or oven. In 3-4 minutes you can enjoy your masterpiece!

Spicy Italian panini with grilled vegetables

Ingredients:

1/4 cup (50 ml) olive oil
2 tbsp. (30 ml) balsamic vinegar
3/4 tsp each (4 ml) salt and capsicum
4 garlic cloves, crushed
1 zucchini, cut into 1 cm thick slices
1 red capsicum, cut into strips
1/2 small red onion, sliced
1/4 cup (50 ml) pesto (such as artichoke, basil, or sundried tomatoes)
8 slices of fresh Italian bread 1 cm thick
1/4 cup (50 ml) pickled chili peppers
1 cup (250 ml) grated cheese (such as bocconcini, parmesan, or mozzarella

Spicy Italian panini with grilled vegetables:

Mix the oil with vinegar, salt, pepper and garlic. Add the zucchini, red capsicum and onion and coat them evenly with the oil-vinegar mixture.
Turn on the grill. Select the program and click OK . Lightly spray the inside with oil if desired. Once the purple light stops flashing, place the vegetables on the grill and close the lid.
Cook vegetables in batches for 3 to 5 minutes or until they are tender and have grill marks. Spread pesto onto 4 slices of bread. Top with vegetables, chili and cheese. Cover with remaining bread.
Select the program and click OK . Lightly spray the inside with oil if desired. Once the purple light stops flashing, place two sandwiches on the grill and close the lid. Cook until the indicator color changes to orange.
Repeat the procedure with the remaining two sandwiches.

Our Kitchen. Dishes on the electric grill

We cook hot sandwiches for breakfast, juicy chicken for lunch and meat dinner on the electric grill, if the weather or circumstances do not allow lighting a fire and cooking meat on the grill. Simple and quick recipes collected for you by the author of the “Our Kitchen” column Daria Otavina

An electric grill is a great thing when you don’t have the time or opportunity to go out into nature and into the countryside, but want the taste of a real grill and the smell of a fire. Personally, I use a portable electric grill not only at home, but also in the garden, when there is no firewood or purchased coal at hand, and especially when it rains, and you are sitting in the gazebo and dreaming of barbecue.

Today I will offer you delicious and very simple recipes for dishes using an electric grill, ranging from a hot breakfast to a “kebab” dinner.

French hot sandwiches

Photo: from my point of view / Shutterstock.com

This dish is an analogue of the classic French sandwiches “croque madame” and “croque monsieur”, which we talked about and which are usually cooked for quite a long time and in the oven. On an electric grill with two grooved surfaces that close tightly, they turn out more aromatic and tastier due to the toasted, almost charred crust on both sides of the sandwich, which also smells a little like a campfire.

Ingredients : 300 g white bread (8 slices); 25 g butter; 100 g ham or sausage; 200 g cheese; a couple of spoons of barbecue sauce or ketchup, a little mild mustard, freshly ground black pepper and 4 eggs (optional).

Method

Spread room temperature butter on one side of each piece of bread.

Place the ham on the buttered bottom piece of bread, grease it with a thin layer of barbecue sauce and lightly pepper it, if possible with regular ketchup. Place a piece of cheese on top and lightly grease it with soft, gentle mustard (for example, Dijon). Cover with the second piece of bread so that its oiled side is on top.

Preheat the electric grill, place the sandwiches at a distance from each other, close and fry until golden brown and a distinct smell of toasted bread and melted cheese.

We take it out, cut it into triangles or leave it whole if we want to make an analogue of a Croque Madame sandwich. To do this, fry 4 eggs in an open electric grill and place them on top of the finished sandwich.

Serve with a green salad, pickles or fruit salads (such as pineapple, mango and melon), which go well with these sandwiches.

For lovers of spices and seasonings: between the ham and cheese, you can put any of your favorite herbs, finely chopped, or sprinkle with dry spices. The cheese goes well with cumin and coriander (in addition to mustard), fresh chili rings or green pesto. And ham - with sun-dried tomatoes or thin rings of fresh tomatoes, but without seeds or liquid, otherwise your sandwich will leak and burn.

Italian paninis are prepared using the same principle .

Photo: locrifa / Shutterstock.com

Who among us doesn't love juicy chicken breast, which is often put in Italian paninis instead of ham, cut into thin, tender slices, or as a main course for lunch?

Ingredients : 1 chicken breast, 30–50 ml vegetable oil, 1 tbsp. l. lemon juice, a mixture of dry Italian seasonings or dry basil, oregano, thyme, parsley added separately; ½ tsp. garlic powder or the juice of one squeezed clove, salt and black pepper.

Method

We wash a small chicken fillet, dry it with a kitchen towel and lightly beat it to give it a flatter shape (for even cooking) or cut it and open it into a butterfly.

Mix lemon juice with all the dry spices, vegetable oil and garlic juice. Rub the breast thoroughly on all sides. Season with salt and pepper on all sides, let sit and soak for 15 to 30 minutes, no more.

Place on a preheated grill and fry for 5 minutes until a golden, aromatic crust forms if your electric grill has two grooved heating surfaces, and a little longer if it is a regular electric grill or surface, on which we then turn the fillet over once.

We take it out, let it rest and rest on a wooden board for another 5 minutes before eating it whole or cutting it into portions for salads and sandwiches.

Photo: vkuslandia/ Shutterstock.com

Meat dishes on the electric grill

The main rule in cooking any piece of meat - beef, pork or lamb - on a contact electric grill is a certain thickness of the selected and marinated pieces. Therefore, even for pork kebabs, which will taste almost identical to kebabs from the grill, they need to be cut into even, identical pieces no more than 1 cm thick for uniform and proper roasting.

The same applies to beef steaks and young lamb. Steaks should not be thinner than 5 mm and thicker than 1.5 cm. Lamb - approximately 1 cm.

Pork shish kebab

Ingredients: 400 grams of pork; 3 onions, 3 tbsp. l. table vinegar, 3 tbsp. l. mineral or regular water, 1 tbsp. l. vegetable oil, pinch of sugar, 1 tsp. salt, black pepper or dry spices, which can then be shaken off, otherwise they will burn on the electric grill.

Method

Cut the onion into half rings, add salt and pepper, let the juice stand out, mashing it with your hands. Add water, vinegar, sugar and salt to the onion. Place the pork, previously coated with vegetable oil (it will prevent it from drying out during cooking).

Marinate the meat, cut 1 cm thick, for about 30 minutes (during this time, the vinegar will have time to impart that unique and beloved aroma of a slightly vinegary kebab).

Lightly grease the grates or surfaces of the electric grill with vegetable oil, heat well, place the kebab, close with a hot lid, press down lightly and cook for about 5 minutes.

We take it out, let the kebab finish, ripen for 5 minutes on a wooden board (you can cover it with foil) and during this time cook the pickled onions on the grill (also about 5 minutes).

Lamb and beef steaks are prepared in much the same way.

Photo: LTim / Shutterstock.com

Steak marinade : 1/3 cup soy sauce, 1/2 cup olive oil, 1/3 cup lemon juice, 1/4 cup Worcestershire sauce, 1.5 tbsp. l. garlic powder (dry ground garlic) or juice of several cloves, 3 tbsp. l. dried basil, 1 tbsp. l. dry parsley, 1 tsp. ground white pepper, chili pepper or a drop of Tabasco sauce (optional).

Mix all the ingredients, marinate the beef for 20-30 minutes and cook on an electric grill until medium or medium rare (from 3-4 to 5-7 minutes).

Greek lamb marinade: juice of 2 lemons, 1/4 cup extra virgin olive oil, 3 grated cloves garlic, 2 tbsp. l. fresh or dried oregano, 1 tsp. fresh thyme (leaves only), 1 bay leaf, 3-5 allspice peas, 2 black peas, 1 tsp. salt.

Fry the chopped bay leaf, allspice and black pepper in a dry frying pan until a distinct aroma is released. Pound in a mortar, mix with all the liquid ingredients and marinate the lamb for half an hour.

Cook on a hot electric grill for 2-3 minutes on each side - if the grill is not a contact grill, but an open one, and 5 minutes in a closed grill. Let it sit for another 5 minutes before using.

Bon appetit and have a nice weekend!

Club sandwich with grilled bacon

Ingredients:

4 small slices bacon
2 tbsp. (30 ml) mayonnaise
1 tbsp. (15 ml) apple cider vinegar
4 slices sourdough bread 1cm thick
4 pieces of diet turkey, baked in the oven
2 slices cheddar cheese
1 small tomato, cut into slices
1 cup (250 ml) baby spinach leaves

Grilled bacon club sandwich recipe:

Turn on the grill. Select a program and press . Lightly spray the inside with oil if desired. Once the purple light stops flashing, place the bacon on the grill and close the lid.
Cook until the indicator color changes to red. Transfer bacon to a plate and cover with foil. Gently wipe the grill surface with a paper towel.
Mix mayonnaise with apple cider vinegar and evenly coat two slices of bread with the mixture. Top with bacon, turkey and cheese. Cover with remaining bread.
Select a program and press . Lightly spray the inside with oil if desired. Once the purple light stops flashing, place the sandwiches on the grill and close the lid.
Cook until the indicator color changes to orange. Transfer sandwiches to a plate. Before serving, carefully lift the top slices of bread and place the tomatoes and spinach underneath.

Order Tefal OPTIGRILL - official online store Tefal Shop.tefal.ru . The official TEFAL online store is created and maintained in partnership with , TEFAL's official logistics partner. Advantages of the official tefal online store: Official warranty for all products for 2 years, return of goods for any reason within 7 days, free delivery, pickup - more than a thousand points throughout Russia.

Grilled sandwich with salmon and avocado

Fish sandwiches are not only delicious, but also incredibly healthy. This meat has high nutritional value. Thanks to the large amount of protein, vitamins and microelements, fish is ideal for a diet menu. And the beneficial omega-3 and omega-6 fatty acids in its composition help maintain the beauty and health of our body. That is why it is recommended to cook fish dishes as often as possible. So take note of the following recipe for a grilled salmon sandwich.

Ingredients:

salmon steak – 250 g
seasoning for red fish - 1 tsp.
Dijon mustard - 10 g
natural honey – 10 g
ripe avocado - 1 pc.
baguette - 6 pieces
sweet chili sauce - 3 tsp.
green onions - a few feathers

Cooking method:

Rinse the fish well and dry on a paper towel to remove excess moisture.
Next, transfer the piece to a container and sprinkle with dry seasoning. Cover tightly with a lid and leave to marinate for 25-30 minutes.
During this time, cut the baguette at an angle and place the resulting slices on the grill for 2 minutes to dry, brown and crisp.
Next make the sauce. To do this, mix honey with mustard.
Cut the avocado in half and scoop out the pulp using a spoon.
After the fish has been marinated, wrap it in foil and place it on the grill for 16–18 minutes.
After this time, the salmon must be removed, cleaned of bones and skin, and chopped into small pieces.
Just before serving, brush all the baguette pieces with honey mustard sauce, then top them with avocado puree, fish and a teaspoon of sweet chili sauce. Sprinkle with chopped onions.