Sentences with phrase «grilled bread on the side»

Toast or grill bread on both sides; center should remain soft.

Not exact matches

To grill pita, oil pita bread, and throw on the grill just until nice grill mark appears on both sides.

It also makes a great hero sandwich filling: simply spread on 2 sliced long rolls, top with slices of provolone cheese, and grill in the double - sided grill 3 to 4 minutes, or until bread is crisp and cheese is melted.

Layer on one slice of cheese, top with about half of the grilled onions and then top with another slice of cheese, and then the second slice of bread (butter side up).

Serve as a side to grilled chicken or on top of thick, crusty bread.

-LCB- Breakfast -RCB- Pancake mix, syrup, blueberries, fresh baked goods, yogurt -LCB- Lunch -RCB- Fresh bread, tomatoes, lettuce, various sandwich meats, fruit -LCB- Dinner -RCB- Pulling together some ideas like this yummy grilled shrimp option and maybe these zucchini ribbons on the side.

Slow cooked together in one giant pot, these are so easy and delicious, all you have to do is grill some meat to go with them and maybe toast up some crusty bread or rolls to serve on the side.

My bread memory is warm, out of the oven, crusty artisan bread, grilled, and rubbed with raw garlic and topped with chopped tomatoes and fresh basil with a ball of fresh mozzarella cheese on the side.

Brush the top of the bread with oil, and place it oiled side down on the grill.

Grill the sandwich on one side for 5 to 7 minutes, until the bread has nice grill marks and is goGrill the sandwich on one side for 5 to 7 minutes, until the bread has nice grill marks and is gogrill marks and is golden.

Lightly brush both sides of the bread with oil, then grill over moderate heat until lightly charred on the bottom, about 1 minute.

Place slice of bread on top, buttered side up, cover with a lid and grill in skillet until bread becomes golden.

Place fish on foil - lined grill, bread crumb side up.

Place a slice of Italian bread oil side down on the open panini grill, top with 1/4 of the steak, two slices of the cheese, and two slices of tomato.

Roll balls into circles and grill naan bread -LCB- or fry in a cast iron skillet -RCB- for about 60 — 90 seconds on each side.

Cover with a second piece of bread and grill for a minute or two on each side or until golden brown.

Grill on both sides until you have nice grill marks on the bread, 1 - 2 minutes per Grill on both sides until you have nice grill marks on the bread, 1 - 2 minutes per grill marks on the bread, 1 - 2 minutes per side.

Toast the bread until golden brown, on both sides, either under the oven's broiler, on a grill, or in a toaster oven.

Grill bread, uncovered, until toasted on each side.

Serve this chickpea salad with fresh herbs a side dish, as an appetizer on grilled bread, or as a salad over mixed greens with shaved Parmigiano - Reggiano.

Grill until the bread is lightly charred, 2 to 3 minutes on each side.

Grill or broil the bread slices on both sides and then add the grated cheese to one side and continue to grill until meGrill or broil the bread slices on both sides and then add the grated cheese to one side and continue to grill until megrill until melted.

Warm pita bread by placing on top rack of grill for just a minute or two on each side until softened.

Once all the toppings were on the already grilled side of the bread, back out to the grill the pizzas went where they cooked for a few more minutes under a closed top grill.

If you are serving them on their own, make some toasted bread, spread the goat cheese on top, and serve with the grilled veggies on the side.

Grill the bread until it is browned on both sides, about 2 minutes per side.

Lightly butter the bread slices and place them butter side down on a grill and cook until golden brown.

Grill bread until golden brown on both sides, about 1 minute per side.

Place bread on slate and grill until golden brown, about 2 minutes per side.

Toasty bread or grilled cheese on the side?

With butter now being used on the grill on both sides of the border, and buttermilk chicken breading (in the U.S.) being used in the same fryers as chicken nuggets and French fries, those with dairy allergies were advised that many menu offerings were no longer dairy - free.

Make a sandwich with 3 ounces grilled chicken, 1/4 cup mashed avocado, and veggies on 2 slices whole - wheat bread; add a side of baby carrots.

Place bread slices on grill rack; grill 1 minute on each side or until toasted.

Toast the bread lightly on both sides, then spread one side of each slice with the butter and return to the grill until melted and golden.

Grill the sandwich on each side until bread is toasted and cheese is melted.

Spray both sides of each slice of bread with spray oil and «grill» in a hot skillet until browned on both sides.

Say no to bread and butter; order dressing and sauces on the side; hold the butter; skip the extras like bacon and cheese; replace fries with a side salad or grilled vegetables; skip soda and stick with water; eat only what you are hungry for, and ask the server to clear your place as soon as you are finished.

Menu items will vary daily: Continental Breakfast (Pre-first course and available throughout breakfast): Fresh Baked Pastry of the Day House - made Honey Granola Assorted Clover Yogurt First Course: Olea olive oil rosemary muffin or biscuit House - made cherry lime preserves and seasonal fruit Fruit smoothie shooter and seasonal fruit Second Course Entree: Poached farm egg on cheesy grits fritter and wilted mustard greens, with creole butter emulsion and Hobbs bacon and Whole wheat strawberry pancakes with lemon mascarpone and basil seed syrup Cachapa with barbacoa short ribs, avocado tomato salsa, chiles, queso fresco and a sunny - side up fried egg and Key lime pancakes with graham streusel and cream cheese syrup Scrambled eggs with summer squash potato gruyere gratin, roasted red pepper arrabbiata, and an Italian sausage patty and Sweet garam masala French toast, peach compote, toasted macadamia, and lychee panna cotta Chilled summer fruit soup with whipped crème fraiche, lemon verbena oil, and lime - scented grapes and Soft scrambled eggs with crab, roasted crab and toybox tomato salad, lemon basil dressing, crumbled bacon, and grilled sourdough bread

To serve in a gourmet treat style: Float three one - inch - size firm white button mushrooms, stuffed side up, roasted under the broiler or on the grill, and stuffed with a bit of chopped roasted tomato, a little minced in salt and lemon juice fresh garlic or oven - roasted garlic puree, a pinch of fresh thyme and or fresh basil, and fresh mint, homemade fresh coarse breadcrumbs (could even use those dried ends you saved from your black - olive bread), and topped with just a tiny bit of marinated creamy goat cheese; I use plain Celebrity label, marinated pucks.

Grill the bread for three or four minutes on each side and serve with chopped tomatoes, olives and mushrooms, or, serve it plain, with a few shavings of Parmigiano - Reggiano.

To serve, toast the bread lightly on both sides under the grill.