There’s a scene in the movie Chef where the star, Jon Favreau, makes a grilled cheese sandwich. It was the perfect grilled cheese sandwich. Perfectly toasted on both sides. And it crunched, oh how it crunched, when he sliced it. I have to admit, I’m still working on my grilled cheese toasting skills, but I sure do enjoy a great grilled cheese sandwich for lunch. These white pizza grilled cheese sandwiches have a great pizza-ish herby flavor to them, with ooey-gooey melted mozzarella and a little Parmesan to boot. Very good, and a little different.
I prefer to use Texas toast for my grilled sandwiches. It holds up and holds up well to just about anything you want to pile up on it. No one likes a grilled cheese that just dissolves once you get past the crust. Nope, you need a bread that will be there till the end, and for me that’s Texas toast. Oh, and I love to make smoked paprika and garlic croutons out of any leftover pieces of Texas toast I might have.
The Griddler is a champ at making grilled cheese sandwiches, like my muffuletta grilled cheese, grilled caramel apply cheese, grilled spinach and artichoke cheese, and pepperoni pizza grilled cheese.
White Pizza Grilled Cheese Sandwiches
Servings 6 sandwiches
- 1/2 cup ricotta cheese
- 1 teaspoon olive oil
- 1/2 teaspoon minced garlic
- 1 teaspoon dried basil crumbled
- 1/2 teaspoon dried oregano crumbled
- 1/4 teaspoon Kosher salt
- Pinch freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
- 2 cups shredded Mozzarella cheese
- 12 slices bread I used Texas Toast
- 2 tablespoons softened butter
Turn on your Griddler to the griddle setting and 350 F, or heat a large skillet over medium heat.
Mix the ricotta and oil together in a large bowl.
Stir in the garlic, basil, oregano, salt, pepper and Parmesan cheese.
Mix in the mozzarella cheese. The mixture will be thick. Don't be afraid to use your hands to mix it well.
Lightly butter each slice of bread on one side.
Working in batches, place slices of bread butter-side down on the Griddler or into the skillet. Top with the cheese mixture, spreading out evenly.
Add the top piece of bread butter-side up.
Cook until the bottom bread is golden brown. Flip and cook the other side until golden brown.
Let rest for 5 minutes before slicing.
As I was devouring the Big Bad Breakfast cookbook, I came across this recipe for silver dollar pancakes. I flashed back to the last time I had them. I think it was in the 1970s in Reno, Nevada. Seriously. 40 plus years ago. How did that happen? I instantly bookmarked the recipe on my Kindle reader. I had everything on hand to make them except for buttermilk. A quick trip to the grocery store took care of that.
There’s nothing complicated here. The batter is perfect. You can use the same batter to make these full-sized, but for me, the memory of silver dollar pancakes made making them again even more special.
I made these silver dollar pancakes using my Cuisinart Griddler. I opened the Griddler flat so I could use both griddle plates at the same time then set the selector to Griddle. The temperature was set to maximum the entire time. The top griddle doesn’t get as hot as what is normally the bottom griddle, so food cooked on that side will take a little longer to cook.
Looking for a great side dish for your pancakes? Make some waffle iron sausages!
Silver Dollar Pancakes
Servings 8 servings
- 2 1/2 cups all-purpose flour
- 6 tablespoons sugar
- 2 tablespoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 cup buttermilk
- 3/4 cup whole milk
- 3 eggs lightly beaten
- 2 1/4 teaspoons vanilla extract
- 6 tablespoons unsalted butter melted
Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
In another bowl whisk together the buttermilk, milk, eggs and vanilla.
Add the buttermilk mixture to the flour mixture and whisk until completely incorporated.
Whisk in the melted butter.
Heat a griddle, Griddler, or large skillet over medium heat. Spray with non-stick spray (or melt 1/2 tablespoon of butter).
Working in batches, spoon 1 heaping tablespoon of batter onto the griddle. Do not crowd the pancakes. I was able to cook 12 at a time on the Cuisinart Griddler.
Once the tops of the pancakes start to bubble (2-3 minutes on the Griddler, maybe sooner on a stove-top), flip and continue to cook until browned, another 30 seconds or longer.
Keep cooked pancakes in a warmed oven until all of the batter is used.
Oh how I do love hash browns. Specially the hash browns that are cooked until crispy on an old flat-top griddle. Nice and golden brown. I don’t have a big diner griddle (yet), but I do have the Cuisinart Griddler, which makes fantastic hash browns. There’s nothing fru-fru about them, just great taste and texture.
Don’t laugh, but I like to serve my hash browns with butter. Yep, butter. I know that’s not normal. Most folks like ketchup or hot sauce. I always butter potatoes, no matter if they’re roasted, tater tots, or hash browns. I do draw the line at putting butter onto French fries, though.
French toast waffles are another great breakfast item that you can make using your Griddler.
Hash Browns on the Cuisinart Griddler
Servings 4 servings
- 2 medium Russet potatoes peeled, shredded
- 1 medium sweet onion shredded
- 1 teaspoon olive oil
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Place the potatoes and onion in a bowl full of cold water. Soak for 5 minutes, drain, and fill again. Soak again for 5 minutes and drain. Continue rinsing and draining until the water no longer turns milky from the potato started.
Install the flat cooking plates on your Griddler and open the Griddler flat so you can cook on both plates at once.
Set your Griddler Selector to 'Griddle' and the Griddle temperature to 425 F.
Note that the top plate seems to not get as hot.
Drain potatoes well then toss with the oil, salt and pepper.
Divide the potatoes between the Griddler plates and spread out evenly.
Do not mess with the potatoes, let them cook for about 20 minutes or until you notice they are starting to turn golden brown on the bottom.Note that the top plate seems to not get as hot so the potatoes there may take longer to cook.
Carefully flip the potatoes and cook another 20 minutes or until they are nice and golden brown and are as crispy as you like them.
Serve hot with more salt and pepper, ketchup, or whatever you desire.