Place the cooked fish
on top of the cheese slice on each sandwich, and top off the sandwiches with the top buns.
If you have that problem don't put that
last topping of cheese on until right before you take it out of the oven.
After the chicken has cooled for 5 minutes, slice up each breast into thin strips and place
on top of the cheese.
For an experiment I just put 2 cups of yogurt on
top of a cheese cloth for straining into a wide mouth jar.
Transfer the cream into a pastry bag fitted with serrated 2 cm piping tip and pipe small mounds on
top of the cheese filling.
Change the oven setting to the broil setting and broil at 500 degrees for about 3 - 4 minutes or until the edges and
top of the cheese become browned.
Place another layer of polenta disks on
top of the cheese.
Remove crustini from oven and lay a folded piece of Prosciutto on
top of cheese, add folded cantaloupe, top with a small leaf of mint.
Remove from the oven, add the optional cheese and return to the oven for an additional 3 to 5 minutes, or until
the top of the cheese is melted and starting to brown.
Place an empty piece of dough on
top of the cheese and carefully seal the edges.
Spread the seasoned panko evenly over
the top of the cheese layer.
Assemble a sandwich: put a bread slice of a plate buttered side DOWN, then put a slice of cheese on the bread, spread a quarter of the BBQ chicken mixture on
top of cheese, top with the second slice of cheese, and top with another slice of bread (buttered side UP).
For Chicago pizza, the cheese is placed directly on the crust, with the sauce and toppings on
top of the cheese.
To make the pizzas, sprinkle the cooked onions, chicken and bacon on
top of the cheese.
Spoon 1/3 cup black bean and corn filling on
top of the cheese, distributing evenly on each tortilla.
Remove from the oven and add the chopped parsley on
top of the cheese.
Broil until
the top of the cheese browns and just starts to bubble.
Spread 1 tablespoon caramelized onions on
top of cheese and top with 3 / 4 - ounce pepper Jack.
Layer pepperoni on
top of cheese and peppers.
Then add about 1/2 cup of warm chili on
top of the cheese on one slice of bread (add 1 cup of chili on two slices if you're cooking all four pieces of bread at the same time).
By nature of availability I had to make a few changes: I used red chicory instead of kale, chopped marble beans instead of chickpeas, added beetroot to the eggplants and used blueberries and pomegranate on
top of the cheese.
Mix the scallions into the cornbread batter and pour on
top of the cheese.
Place a prosciutto slice on
top of the cheese.
Evenly distribute pears on
top of cheese and drizzle with honey.
Sprinkle the Italian cheese blend on top of the veggies and then add the prosciutto on
top of the cheese.
Divide the corn, sweet potato and onion mixture evenly between the poblano peppers, stuffing in on
top of the cheese.
Scoop potato mixture into skins (if you pat down the mixture so that it's a bit indented like a shallow bowl, the sauce will sit on top easily), spoon 3 tbsp of sauce and 3 tbsp mozzarella cheese on top, and layer pepperoni slices on
top of cheese.
Slice the tomato and add on
top of the cheese, then spoon the eggs onto the top.
Crumble the bacon into bits, and sprinkle on
top of the cheese.
Place a few spinach leaves on
top of the cheese, then spread the rest of the cheese mixture on top of the spinach leaves.
Slice the green olives or the pepper into 1/4 inch - thick rings and place them on
top of the cheese to create eyes.
Rest the 2 remaining salmon fillets on
top of the cheese.
Place 3 meatballs on
top of the cheese - lined baguette slices.
Place half the peppers in a single layer on
top of the cheese.
Step 5Then place 2 slices of ham on
top of the cheese on each breast, followed by 1 teaspoon of Dijon mustard in the middle (if using).
Slice the tails in half and place on
top of the cheese.
Dip another 6 tortillas into the sauce, then lay on
top of the cheese.