The Culinary Class taught by Amy Shonka had an in class competition making “grilled cheese” sandwiches with a variety of ingredients. Pictures are above, with recipes below. Enjoy!
Champion: Gooey Nutella Banana Grilled Cheese French Toast with Chocolate Ganache
This Gooey Nutella Banana Grilled Cheese
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1
Ingredients
2 slices any bread
1 banana
1-2 tablespoons Nutella
1-2 tablespoons cream cheese
2 slices butter
1 tablespoon Canola oil
Directions
1. Add Canola oil to a pan and put it on a stove to heat. Set the stove to about 6.
2. Butter the two slices of bread. Put Nutella on the other side of one of the pieces and cream cheese on the non-buttered side of the other piece.
3. Cut up a banana and put the slices on bread with the Nutella.
4. When the oil is hot on the pan, put the bread with the Nutella and banana on the pan, butter side down. Let the bread sit there for about 2 minutes or until the bread is golden brown.
5. Put the cream cheese bread on top of the Nutella and banana and flip the sandwich over so the butter side of the cream cheese bread is on the pan.
6. Let the sandwich grill until the bread on the bottom is golden.
7. Take the sandwich out of the pan and enjoy!
Chocolate Ganache
Prep Time 5 minutes
Total Time 5 minutes
Author: Danielle
Ingredients
• 4 ounces (113 grams) semi-sweet chocolate
• 1/2 cup (120 ml) heavy whipping cream
Instructions
1. Chop the chocolate and add it to a large heatproof bowl. Set aside.
2. Pour the heavy whipping cream into a microwave safe bowl (or a glass measuring cup) and heat in the microwave for 45 seconds to 1 minute. Make sure to keep an eye on it so it doesn’t bubble over in the microwave.
3. Pour the warm heavy whipping cream over the chocolate and let it sit for 2 to 3 minutes. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined.
4. Allow to cool completely before using on a dessert.
French Toast
Prep time: 5 minutes
cook:10 mins
total:15 mins
Servings:3
Yield: 6 slices
Ingredients
• ⅔ cup milk
• 2 large eggs
• 1 teaspoon vanilla extract (Optional)
• ¼ teaspoon ground cinnamon (Optional)
• salt to taste
• 6 thick slices bread
• 1 tablespoon unsalted butter, or more as needed
Directions
Instructions Checklist
• Step 1
Whisk milk, eggs, vanilla, cinnamon, and salt together in a shallow bowl.
• Step 2
Lightly butter a griddle and heat over medium-high heat.
• Step 3
Dunk bread in the egg mixture, soaking both sides. Transfer to the hot skillet and cook until golden, 3 to 4 minutes per side. Serve hot.
Breakfast Grilled Cheese
1 bacon strip
1 egg
1 slice of monetary jack cheese
1 slice of cheddar cheese
2 waffles
Syrup for the sauce
The ‘Pestini’ Recipe
▫ 1 loaf of sourdough bread (makes 5 sandwiches)
▫ 3 sweet onions
▫ 1 jar of pesto
▫ 1 package of Swiss cheese slices
▫ 1 block of mozzarella
▫ 1 package of brie
▫ Few tablespoons of mayonnaise
▫ 1 package of deli ham
▫ Dried basil, paprika, garlic powder, cayenne pepper to taste
Steps
▫ Caramelize onions
▫ Prepare mayonnaise mixture and spread bread to toast
▫ Prepare cheese: shred mozzarella, chop brie
▫ Spread pesto on sides of toast
▫ Assemble remaining ingredients and grill sandwich
Grilled Pimento cheese with bacon and thousand island dressing
8 strips thick-cut maple-glazed bacon
2 tablespoons unsalted butter, plus more as needed
8 slices sourdough bread
12 ounces cotswold cheese (double Gloucester with chives) or cheddar, shredded
4 tablespoons Thousand Island dressing
Directions
1. Cook the bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes. Remove and drain on a paper towel-lined plate. Wipe out the skillet.
2. Heat the butter in the skillet over medium heat. Add 2 bread slices. Top each with one-quarter of the cheese and 2 strips bacon. Spread 2 bread slices with some of the dressing and press them on top of the sandwiches, dressing-side down. Cook until the cheese melts and the bread is golden, 3 to 4 minutes per side. Repeat to make 2 more sandwiches, adding more butter as needed.
Pimento cheese
Ingredients
• 8 ounces extra-sharp cheddar cheese, grated with a food processor or hand grater (not pre-grated)
• ¼ cup softened cream cheese (2 ounces), pulled into several pieces
• Scant 1/2 cup jarred pimento or other roasted red peppers (from a 7-ounce jar), finely diced
• 3 tablespoons Duke’s, Hellmann’s or other high-quality store-bought mayonnaise
• ½ teaspoon dried red chile flakes
• Salt and freshly ground black pepper to taste
Preparation
1. In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
2. Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.
Thousand Island Dressing
Ingredients
• 1/2 cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• 2 teaspoons finely diced onion ((I use red onion but yellow or white would work just fine))
• 1/4 teaspoon finely minced garlic ((about half of a small clove))
• 1 teaspoon white vinegar
• 1/8 teaspoon kosher salt plus more to taste
• 2-3 dashes Tabasco sauce ((optional))
Instructions
1. Add all ingredients to a small bowl and mix well. Taste and add additional salt if desired. Refrigerate for at least an hour to allow the flavors to meld. Serve.
2. Keeps refrigerated for up to a week.
