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Get Grill Works Sandwich Recipe from Food Network
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This recipe is by Florence Fabricant and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Light and fluffy, here the bread takes on a soft, cakelike texture from its custard bath, which is a nice foil to the sharp cheese, savory onions and caramelized apple I wouldn’t go so far as to say this sandwich could replace latkes on Hanukkah But it sure makes a nice alternative that I could see making all year long.
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Chocolate and peppermint come together once again in these thick and chewy cookies!
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Easily adaptable into a Monte Cristo by just adding chicken, this wonderful battered then fried sandwich makes a great lunch with a tossed salad.
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Cinnamon raisin bread is topped with a white chocolate-cream cheese mixture and sliced strawberries. Pan-toasted, they're served drizzled with maple syrup.
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This is a pan-fried, moist, and tender pork cutlet that will melt in your mouth. Serve with a wedge of lemon and the accompanied dipping sauce and you're in heaven!
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Oysters add flavor to a standard bread and celery dressing. This recipe is the only way I like oysters! And, the best stuffing ever!
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Wake up this weekend to toasted raisin bread, melted cheese, and warm apples drizzled with maple syrup.
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These Asian-inspired turkey sliders served on sweet Hawaiian rolls are made with ground turkey, panko bread crumbs, and green onions.
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Parmesan-crusted chicken bathes in butter and white wine for an elegant touch to a family favorite.
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Zucchini boats filled with bread stuffing that are made savory with rosemary, Cheddar cheese, and tomato.