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Grilling PB & J is the way to go! A big glass of cold milk is mandatory! Ingredients: Extra Crunchy Peanut Butter Strawberry Jam 2 slices bread Directions: Preheat the grill to about medium (about 350°F to 400°F). Spread peanut butter and jam on bread. Press together to form sandwich. When the grill is ready place the sandwich directly over the heat and cook for about 1 to 2 minutes per side or until browned. Recipe adapted from JIF

A really delicious sandwich and incredibly easy to make. Total Time: 18 min Prep: 10 min Grill: 8 min Yield: 4 servings Level: Easy Ingredients: 1/4 cup extra-virgin olive oil 1 tablespoon balsamic vinegar 2 teaspoons minced fresh oregano, or 1 teaspoon dried 1 teaspoon minced fresh garlic 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 (1/2-inch thick) slices ciabatta or other rustic Italian white bread 4-ounces thinly sliced mozzarella cheese 4-ounces thinly sliced prosciutto 6-ounces jarred sun dried tomatoes Directions: Whisk the olive oil, vinegar, oregano, garlic, salt, and pepper together in a small bowl to blend. Arrange the slices of bread on a flat work surface, and using a brush, spread the vinaigrette evenly over one side of each slice. Divide the mozzarella equally among the bread slices. Top 4 of the bread slices with the prosciutto and sun dried tomatoes, and then place the remaining 4 slices of bread on the top, vinaigrette-sid

I have a Prosciutto and Provolone Panini recipe to share with you inspired by Weber’s Charcoal Grilling™ by Jamie Purviance . A perfectly grilled, crispy provolone and prosciutto panini by itself would be hard to forget. But add roasted red peppers, and you'll remember this one for years. Serves: 4 Prep time: 10 minutes Grilling time: 6 to 8 minutes Special equipment: sheet pan, 2 foil-wrapped bricks Ingredients 4 flat sandwich rolls 3 tablespoons stone-ground mustard 12 thin slices prosciutto, about 8 ounces total 6 slices provolone, about 6 ounces total 2 roasted red bell peppers (from a jar), cut into 1-inch strips 2 cups lightly packed fresh basil leaves Extra-virgin olive oil Instructions Prepare the grill for direct cooking over low heat (250° to 350°F). Cut the rolls in half lengthwise. Spread an even layer of mustard on the cut side of each roll. Cut the slices of prosciutto into a few pieces and divide them evenly among the bottom halves of the rolls

A beautifully shot video showing how 13 of the World's most famous sandwiches are made. How many sandwiches from around the world do we actually know? Some have international reputations, like the panini or the croque monsieur. Some are definitely worth getting to know better, such as the choripán or the Gatsby. All of them have great stories to tell. To check the recipes and revolutionarize your office lunch, go to this website www.foodpeopleplaces.com . You will also find out how those sandwiches became so famous in their countries, if the burger can be considered a sandwich and who really was this Lord Sandwich. Made with flatbread or from sliced loaves; white or whole grain; wheat, corn, or rice flour; triangular, square or round; puffy or crusty; hot or cold; filled with meat, fish or vegetables; topped with butter, mayo or other sauces… there is a sandwich for every taste. For some people, sandwiches are the basis of their daily diet. For others they are reserved for e

If you still make a PB&J by spreading loads of greasy peanut butter and sugary jam between slices of flimsy bread, it might be time to take some advice from Keena Tallman, co-owner of PBJ's Grilled Gourmet Peanut Butter Jelly Creations, a food cart specializing in peanut butter and jelly sandwiches in Portland, Oregon. In this You're Doing It All Wrong video, Keena explains how to make the best PB&J out there, including a few tricks like experimenting with ingredients and, most importantly, grilling the sandwich. Source...

This monster snack is the world’s meatiest sandwich - crammed from bottom to top with 41 different cuts of meat including sausages, ham, turkey and - of course - bacon. Before you tuck in youought to have planned for a long lunch break as this megawich will take an overwhelming ten hours to eat The massive sarnie, dubbed a 'carnivore’s dream', stands a whopping 15 inches high, 24 inches wide and tips the scales at more than two stones. It contains 1,445 grams of ham, two kilograms of salami, turkey and bacon, one kilogram of sausages and 720 grams of chorizo. Hidden among the meat is cheese and gherkins and if you look carefully you might even be able to spot some salad between the cuts. It was made by British chef and restaurateur Tristan Welch to mark the launch of TV programme Man v. Food Nation on Food Network UK. The new show sees host Adam Richman travelling through the United States encouraging people to take on daring food challenges. Luckily for all meat l