"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mini Grilled Cheese and Tomato, Mini Rachael's and Mini Spicy Patty Melts Recipe

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This recipe for Mini Grilled Cheese and Tomato, Mini Rachael's and Mini Spicy Patty Melts, by , is from The Dillard Family and Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rachael Ray
Added: Tuesday, November 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
For 24 mini sandwiches:

2 tablespoons vegetable oil
4 tablespoons butter, cut into pieces


Mini Rachael's:

16 slices mini rye bread
cup sweet red pepper relish
1/3 pound sliced sharp cheddar
1 pound smoked turkey, thinly sliced
1 pound sauerkraut rinsed and drained



Mini Grilled Cheese and Tomato:

16 slices mini pumpernickel bread
pound thinly sliced Swiss cheese
2 plum tomatoes, sliced
Salt and pepper
2 tablespoons chopped chives or 2 scallions, chopped



Mini Spicy Patty Melts:

1 pound ground sirloin
small onion, finely chopped
2 teaspoons Worcestershire sauce
1 teaspoon steak seasoning blend*
1 tablespoon vegetable oil
16 slices mini rye bread
pound thinly sliced Swiss cheese

Directions:
Directions:
Preheat oven to warm, 250 F.

Preheat large griddle or large nonstick skillet over medium heat.

To a small pot over medium low heat add 2 tablespoons vegetable oil, eyeball it. To warm oil, add butter and melt it into the oil. Keep a pastry brush on a spoon rest or small plate on hand.

Lay out 8 slices of rye bread. Dot bread with teaspoonfuls of red pepper relish. Top with even amounts of smoked turkey, sauerkraut and thinly sliced cheese. Top cheese with remaining slices of bread. Brush griddle or skillet with oil and butter mixture. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer sandwiches to cookie sheet and place in oven to keep warm. Wipe off griddle or skillet.


Lay out 8 slices of mini pumpernickel bread. Cut sliced Swiss cheese into pieces that will fit bread. Layer cheese and sliced tomatoes on bread. Season with salt, pepper, chives and place another layer of cheese on tomatoes. Top sandwiches with another slice of bread. Brush griddle or skillet liberally with oil and butter. Grill and toast sandwiches 2 or 3 minutes on each side. Transfer grilled cheese and tomato sandwiches to warm oven. Wipe griddle or skillet clean.

Mix beef, Worcestershire, onion and seasoning or salt and pepper. Form 8 small patties. Raise heat to medium high. Fry patties in 1 tablespoon vegetable oil on griddle or skillet 2 or 3 minutes on each side. Place patties on rye bread bottoms and wipe griddle or skillet clean. Top patties with cheese and another slice of bread. Reduce heat on griddle or skillet back to medium and brush with oil and butter. Grill sandwiches 2 or 3 minutes on each side until toasted.

Remove mini Rachael's and grilled cheese and tomato sandwiches from the warm oven.

Personal Notes:
Personal Notes:
*Recommended: Montreal Steak Seasoning or salt and pepper

 

 

 

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