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Tuesday, December 4, 2012

alpine cheese melts

 

I just love taking a simple concept (like a grilled cheese sandwich), souping it up into something spectacular, and adding a special holiday touch!  Don't you?  I mean, how often can you say that a grilled cheese sandwich is good enough to serve company?

This recipe came from Taste of Home's fabulous special edition magazine, "Best Holiday Recipes." 


To make these sandwiches, you want two different types of bread.  It really doesn't matter which two you pick as long as there is some color variation between the two.  I went with the pumpernickel and white bread recommended by the recipe.

Grab your favorite Christmas cookie cutter, and cut a shape out of each slice of bread.


Put the pumpernickel shape into the hole in the white bread, and vice versa.  How cute!


Whip up the remaining ingredients - cheese, mayo (or Miracle Whip), green onions, basil, and garlic powder.  Spread the creamy concoction on a slice of bread and top with the other slice to make a sandwich.


Butter both sides of the sandwich and toast on a skillet over medium heat until both sides are lightly browned and the cheese has melted.

This sandwich is oh-so-creamy, and the flavors are delicious.  And what I especially love about it is that the filling is quick to put together and will make several sandwiches at once.  Since there were only two of us eating them, I made the batch of filling and kept it in the refrigerator, only dishing out as much as we were going to eat each evening.  It made us dinner for four nights!



Alpine Cheese Melts
From Taste of Home's "Best Holiday Recipes"
9 slices white bread
9 slices pumpernickel bread
3 cups (12 oz.) shredded Colby-Monterey Jack cheese
1 cup plus 2 T. mayonnaise
1/3 cup chopped green onions
1 1/2 t. minced fresh basil or 1/2 t. dried basil
1/4 to 1/2 t. garlic powder
butter, softened

Using a 3-1/2 in. cookie cutter, cut a shape in the center of each slice of bread; remove cutouts.  Place a white bread cutout in each slice of pumpernickel.  Place a pumpernickel cutout in each slice of white bread.

In a large bowl, combine the cheese, mayonnaise, onions, basil, and garlic powder.  Spread over nine slices of bread; top with remaining bread.  Butter outsides of sandwiches.

In a small skillet over medium heat, toast sandwiches on each side until golden brown and cheese is melted.

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