Kate's Cuisine

Apr 16 2014

Jen’s Grilled Cheeseburger Sandwich

Grilled Cheeseburger Sandwich

This is definitely not your everyday grilled cheese. With four slices of bread per serving, and tons of cheese that will drip down your chin as you eat it, it’s definitely an indulgence, but one that’s so worth it. I love the sauteed onions that are so sweet they actually cut through the richness of the meat and the cheese, and they also bring everything together quite nicely. Of course you can double or triple the recipe, whatever you need, as this only makes one. I warn you though. One sandwich may be enough to feed two people or, in my case, serve as your lunch for the next two days. There’s a lot going on here and this sandwich is very, very filling.

Of all the grilled cheese sandwiches we’ve talked about this week, this one is definitely the messiest so far. But it’s oh-so-goooood. 

1/4 pound lean ground beef $1.42
1 teaspoon onion powder $0.15
1 teaspoon garlic powder $0.13
1 teaspoon paprika $0.16
1 tablespoon vegetable oil $0.07
1 cup Monterey Jack cheese, shredded and divided $1.12
1/2 onion, halved and thinly sliced $0.23
2 slices bacon $0.60
4 slices white bread $0.56
4 tablespoons butter, divided $0.24
Salt $0.01
Pepper $0.01

Total cost $4.70
Cost per serving $4.70

1.) In a small bowl combine the beef, onion powder, garlic powder, paprika, salt, and pepper. Mix thoroughly and then shape entire mixture into a hamburger patty.

2.) Heat vegetable oil in a skillet set over medium heat and preheat oven to 200 degrees Fahrenheit. When oil is hot, add beef patty and cook for about five minutes on one side before flipping and cooking on the other side. Continue cooking until patty is cooked to your liking (medium, medium-well, etc.) and then transfer to an oven-proof dish. Place in the preheated oven to keep warm while you prepare the rest of the sandwich.

3.) Warm the same skillet you cooked the burger in over medium heat. When oil inside is hot, add the onions and stir to entirely coat in the fat. Season with salt and pepper and then stir and cook so the onions can cook down and become carmalized and sweet, for about five to ten minutes.

4.) Meanwhile, in a separate skillet, cook bacon over medium heat until it becomes crisp. When finished, remove to paper towels to drain some of the fat, and set aside for now.

5.) Butter each slice of bread on just one side. Place two slices in a separate skillet, butter-side down, and turn heat under skillet to medium. Place nearly half of the cheese on one slice of bread, and half on the second slice (you will need a bit more cheese when it’s time to assemble, so leave a small handful to use later.)

6.) Butter the two remaining slices of bread not in the skillet, and then place those, butter-side up, on top of the two pieces in the skillet. Cook until one side of both sandwiches are crisp and golden brown, then flip to cook the other side of both sandwiches.

7.) When both grilled cheese sandwiches are just about done cooking, place a small amount of the remaining cheese (about half of it) on the top of one sandwich, without removing it from the skillet. Remove the hamburger patty from the preheated oven and place that on top of the cheese. Layer the onions and the bacon onto the patty, and then finish with whatever remaining cheese you have. Place the second grilled cheese sandwich right on top.

8.) Turn heat off, remove entire sandwich from the skillet and place on a cutting board to slice in half.

9.) Serve and enjoy!

Apr 15 2014

Frog in a Hole Grilled Cheese Sandwich

Frog in a Hole Grilled Cheese

I lived off of Frogs in a Hole when I was in college. A friend told me about them and I was instantly hooked. (And there may have been a time when we pretended we were on a cooking show while making them.) Aside from the entertainment though, a slice of bread and an egg is a pretty cheap meal for a starving student. But this meal is more than just good for the wallet; it’s good for the soul. It’s so satisfying! Warm bread, runny egg, butter smacking up against my lips as I eat it. Man! It’s no wonder I ate so many of them back then. Today though, I take it one step further.

By just adding another slice of bread (oh yeah, and all that cheese,) I’ve mashed up two comfort foods that I grew up on – the good ol’ Frog in a Hole, and a grilled cheese sandwich. The results, as you would expect, are divine. I seriously suggest cutting the sandwich all the way through before you even dive in, as that yummy egg yolk will act as a sauce that you can mop up with all the other sandwich bits. And that round piece you take out of the bread? Don’t you dare throw that away – it’s one of the best parts!

2 slices white bread $0.28
2 eggs $0.40
1/2 cup cheddar or mozzarella cheese, sliced $1.25
2 tablespoons butter, divided $0.12
1 tablespoon vegetable oil $0.07
Salt $0.01
Pepper $0.01

Total cost $2.14
Cost per serving $2.14

1.) Brush a skillet with the vegetable oil (so that the egg doesn’t stick.)

2.) Using about 1/4 of the butter, spread it on one side of one slice of bread. Place that bread in a skillet, butter-side down, before buttering the other side. Layer all of the cheese on top.

3.) Butter one side of the remaining slice of bread and then lay that, butter-side down, on top of the cheese. Butter the other side of the piece of bread.

4.) Using a cookie cutter, cut out a hole in the middle of the sandwich. When the hole is made, place the cut portion of the sandwich beside the bigger sandwich in the skillet (so that it can get all grilled and crispy golden brown too.) Turn the heat under the skillet to medium.

5.) Carefully crack two eggs into the hole you’ve cut out. Cook for about four minutes, until the egg has started to set on one side, and the bottom slice of bread is turning crispy and golden. (You will probably have some of the egg whites leak and be visible around the edges of the bread. That’s perfectly okay.)

6.) Using a wide spatula, flip the entire sandwich over once and cook for another four or five minutes. At the same time, flip over the “hole” portion of the sandwich to ensure an even cook there, too. (When you have first flipped the sandwich over, don’t worry if the eggs sink a bit. As the other side cooks, they will puff up and take up the entire hole.)

7.) Continue cooking until the entire sandwich is golden brown, the eggs have fully set to your liking, and the cheese has melted.

8.) Serve and enjoy!

Apr 14 2014

Grilled Ham & Cheese Sandwich

Grilled Ham and Cheese Sandwich

This grilled cheese sandwich is much more than just a snack. It’s hearty, it’s delicious, and all its flavours blend so naturally together. And best of all, it comes together in just a few minutes; especially if you’re using leftovers!

2 slices white bread $0.28
1/2 cup broccoli florets, cooked and cut up very small $0.31
1/2 cup ham, cooked and cubed $0.58
6 slices Cheddar cheese $1.25
2 tablespoons butter, divided $0.12

Total cost $2.54
Cost per serving $2.54

1.) Slather some butter on one side of a slice of bread, and place butter-side down into a skillet. Butter other side, and set heat under skillet to medium. Place half of the Cheddar cheese on top of the bread, and then layer on the ham and broccoli, and topping with the remaining Cheddar cheese.Butter one side of the remaining slice of bread, and place that, butter-side down, on top of the sandwich. Butter the other side of the bread.

2.) Cook sandwich for a few minutes, until one side is crispy and golden brown. Then flip too cook other side, and cook until that side is crispy and golden brown and cheese has melted.

3.) Move to a cutting board and allow to rest for just a minute or two before slicing on a diagonal.

4.) Serve and enjoy!

Apr 13 2014

Grilled Tomato & Goat Cheese Sandwich

Tomato and Goat Cheese Grilled Cheese

In September of last year, both of my girls had gone off to school for a full day (for the first time ever!) and I had time in my afternoon to make myself a proper lunch  - rather than just grab whatever bites were left on their plates when they were done. I created this grilled cheese sandwich one day and it quickly became one of my favourites. You know how people sometimes say that the best dishes are those that have few ingredients, and are simple to prepare? This grilled cheese is both.

2 slices white bread $0.28
2 or 3 slices of tomato (depending on how big yours are) $0.14
2 or 3 thin slices of goat cheese (about 1/2 cup) $2.99
2 tablespoons butter $0.12
Salt $0.01
Pepper $0.01

Total cost $3.55
Cost per serving $3.55

1.) Spread butter over one side of one slice of white bread and place, butter-side down, into a skillet before spreading butter over the other side.

2.) Turn heat under skillet to medium-low and spread butter over the other side of the bread in the skillet (so that you can get both sides buttered without messing up your hands or your counter top.)

3.) On top of the bread, place the tomato slices and then season with salt and pepper. Layer the goat cheese on top.

4.) Butter one side of the remaining slice and then place, butter-side down, onto the goat cheese. Butter the side facing up.

5.) Check to see if the sandwich is browning on the skillet side by gently lifting up one corner of the sandwich. If browned, flip and cook the other side. If not, continue cooking for 2-3 minutes, checking regularly to see if it is cooked through.

6.) Remove sandwich from the skillet once both sides have fully browned, and allow to rest for just a few minutes before slicing in half.

7.) Serve and enjoy!

Apr 12 2014

How to Make the Perfect Grilled Cheese Sandwich


Grilled cheese sandwiches aren’t complicated. There’s bread, there’s cheese, there’s heaven. But this simple sandwich can quickly turn into burnt bread that oozes cheese all over your cutting board if you don’t get some of those tricks *just* right. Here’s what to do when trying to get that perfect grilled cheese sandwich.

  • Use butter. My kids have had some grilled cheeses given to them that had been brushed in oil instead of being slathered in butter (because we use a lot of butter and run out sometimes,) and I can assure you it’s just not the same. This is one area in which you cannot compromise. Butter is one of the vital essences of the perfect grilled cheese.
  • Crust to crust is a must. Okay, so this is actually a saying of Jeff Mauro’s, The Sandwich King, but it holds true here, and for every other sandwich you’ll ever make. Don’t be content with getting near the edges. It will make a difference, especially when you bite into that piece of hard bread that you just couldn’t take the time to butter.
  • Don’t forget the cheese! And lots of it! This is not the time to be bashful. Cheese is the star of the show, so let it shine. And don’t be content with just one type; they say the best grilled cheeses are made with three different kinds. Now, I don’t know who “they” are, but I’ve got a feeling they’re not wrong on this one.
  • Keep the heat down. Remember that you’re using butter, and that butter burns very quickly. Turn the heat any higher than medium and your bread will be burnt before the cheese inside has even had a chance to start melting. Keep the heat at medium-low, and you’ll still have that perfect sandwich in just a few minutes!
  • Let it rest. You know how when you cook meat you have to let it rest for a few minutes so all the juices can settle back down and not run all over the place as soon as you cut into it? The same thing happens with all that ooey gooey cheese inside your sandwich. If you take that thing off the heat and cut it in half right away, you’ll soon have cheese guts everywhere but inside your sandwich. Let it rest for just a few minutes, and then slice through it.

Follow these tips and you’ll make sure that all the work you’ve put into that grilled cheese hasn’t been for naught. And that you don’t end up scraping black bits into the sink!

Apr 12 2014

Apple & Brie Grilled Cheese Sandwich

Apple and Blue Cheese Grilled Cheese

It’s National Grilled Cheese Sandwich Day! And April is National Grilled Cheese Sandwich Month! I’ve decided to meet the two food holidays in the middle and make this week Grilled Cheese Sandwich Week right here on Kate’s Cuisine. Stay tuned, I’ve got some great stuff planned for it!

There’s so much to love about grilled cheese sandwiches, but I think the thing I love the very most is that they’re so versatile. You really can do just about anything with them. This sandwich, stuffed with crisp apple slices and one of my very favourite cheeses is a great switch-up from the standard bread/cheese combination, but still lets you take great joy in the classic grilled cheese sandwich.

2 pieces of white bread $0.28
1/2 apple (of any variety,) thinly sliced $0.11
1/4 red onion, thinly sliced $0.16
1/3 cup Brie cheese, sliced with the rind removed $1.66
2 tablespoons butter $0.12

Total cost $2.33
Cost per serving $2.33

1.) Spread butter evenly over one side of each piece of bread. Place one piece of bread, butter-side down, into the skillet and then turn the heat on under the skillet to medium. Butter the other side of the bread that’s in the skillet (this is the only way I’ve found to butter both sides of the bread, and not get it all over your hands or the counter.)

2.) On top of the bread that’s in the skillet, place Brie cheese, red onion slices, and apple slices. Place second piece of bread on top, with the butter side down. Butter the other side of the bread (the one that’s now facing you.)

3.) Allow the sandwich to cook for just a few minutes (about 3 probably,) and then lift it slightly to ensure that the bread has browned. If it has, carefully flip the sandwich over and cook for another three minutes, or until both sides of the bread have browned, and the cheese has fully melted.

4.) Serve and enjoy!

Apr 11 2014

Gordon’s One Skillet Breakfast

Gordons One Skillet Breakfast 2

Gordon Ramsay’s recipes typically fall into one of two categories. They’re either classic dishes made with traditional techniques, or they’re totally innovative and ingenious ideas. This one combines the two, and it’s a lot of fun to make. When Gordon made it on one of his many television shows, he managed to get the bacon right on top of the eggs. I guess my cast iron is a bit smaller than his, as mine didn’t fit. But it’s what you do with the bacon before it even meets the eggs that makes this dish really come alive. (It’s cooked in sugar!) Serve it on the side, serve it on top, either way it’s going to be super delicious. And it’s all the breakfast classics served up in a whole new way!

6 russet potatoes, grated $1.26
4 whole eggs $0.80
8 slices bacon $2.40
2 tablespoons brown sugar $0.02
2 tablespoons vegetable oil $0.14
1/2 cup fresh parsley, chopped $0.25
Salt $0.01
Pepper $0.01

Total cost $4.89
Cost per serving $1.22

1.) Preheat oven to 400 degrees Fahrenheit.

2.) With a box grater or in a food processor, grate potatoes. Place them in the centre of a paper towel or clean tea towel, bring up the sides of the towel, and twist them at the top so that the grated potatoes are tightly closed within. Over the sink, squeeze the towel as hard as you can, and for as long as you can. This will extract all of the juices from within the potatoes, and that will ensure that your potatoes brown and do not turn soggy in the pan.

3.) Heat the vegetable oil in a cast iron skillet set over medium heat. When you’ve extracted as much of the juice as you can, turn the potatoes out into a skillet and spread them around so they form an even layer over the bottom of the pan; they should cover the entire surface. Season with salt and pepper, and then place another skillet right on top of the potatoes. This can be another cast iron, or another skillet with some cans placed within it. The cans won’t get hot, they’ll just weigh down the second skillet, which will really press the potatoes down and they’ll start to form one large hash brown. Cook for about five minutes.

4.) Remove second pan and, with a spatula, start to lift up the edges of the potatoes. If the underside has started to turn brown, and the potatoes hold together, flip it all at once so that it remains one large hash brown. With the skillet still on the heat, crack the eggs right onto the potatoes, being sure not to break the yolk.

5.) Turn the heat off under the skillet, season the eggs with salt and pepper, and carefully place the entire thing in the oven. Cook, for about 12 minutes, until the eggs have set to your liking.

6.) While the skillet is in the oven, place strips of bacon in a separate skillet on the stove top over medium heat. Cook, turning occasionally, until the bacon is nearly crisp (but not quite,) and almost cooked through. When it’s gotten to that point, sprinkle the brown sugar into the skillet and stir it around so that it’s throughout the entire pan. Turn the bacon one more time, ensuring it gets fully coated with the sugar, and remove from heat when it’s entirely cooked through, and very crispy.

7.) Remove skillet from the oven, and cut into four different pieces, right along the edges of egg so that each serving gets one. Carefully place bacon on top (or serve on the side,) and sprinkle the entire thing with fresh parsley.

8.) Serve and enjoy!

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