FORK KNIFE AND SPOON GRILLED CHEESE RECIPES

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KNIFE AND FORK GRILLED CAESAR SALAD RECIPE | ALLRECIPES



Knife and Fork Grilled Caesar Salad Recipe | Allrecipes image

A different Caesar salad and it is from your grill! Great with any grilled meat. I use a Caesar dressing from this site.

Provided by HappyGrandma

Categories     Side Dish    Vegetables    Greens

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 8

1 long thin baguette
¼ cup olive oil, divided
2 cloves garlic, halved
1 small tomato, halved and seeded
1 head romaine lettuce, outer leaves discarded and head cut into quarters
salt and coarsely ground black pepper to taste
1 cup Caesar salad dressing, or to taste
½ cup Parmesan cheese shavings

Steps:

  • Preheat grill for low heat and lightly oil the grate.
  • Cut baguette on a severely sharp diagonal to make 4 long slices about 1/2-inch thick. Lightly brush each cut side with about half of the olive oil.
  • Grill baguette slices on the preheated grill until lightly crispy, 2 to 3 minutes per side. Rub each side of baguette slices with the cut-side of garlic and cut-side of tomatoes. Set aside to cool.
  • Brush 2 cut sides of romaine quarters with remaining olive oil.
  • Grill romaine quarters until lightly seared, 2 to 3 minutes per side. Sprinkle grilled romaine with salt and set aside to cool.
  • Place a grilled romaine quarter, cut-side up, on top of a grilled baguette slice. Drizzle each with Caesar dressing and top with Parmesan cheese. Season with salt and black pepper.

Nutrition Facts : Calories 744.8 calories, CarbohydrateContent 70.7 g, CholesterolContent 30.1 mg, FatContent 42.1 g, FiberContent 4.8 g, ProteinContent 20.6 g, SaturatedFatContent 8.4 g, SodiumContent 1554 mg, SugarContent 4.6 g

EGG, CUCUMBER AND CHIP SANDWICHES | RICARDO



Egg, Cucumber and Chip Sandwiches | RICARDO image

Provided by Ricardocuisine

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 6

8 eggs
3 tbsp (45 ml) mayonnaise, plus more for spreading
1 tbsp chives, finely chopped
12 slices white sandwich bread
3 Lebanese cucumbers, cut into thin rounds
1 ½ cups (60 g) dill pickle kettle chips, coarsely crushed

Steps:

  • Egg, Cucumber and Chip Sandwiches

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