Indulge in a symphony of flavors with our Grilled Cheese and Pulled Short Ribs Sandwich – a culinary masterpiece that elevates the classic comfort food to new heights. This sandwich is a harmonious blend of tender, slow-cooked short ribs, melted cheese, and crispy bread, creating a taste experience that will tantalize your palate.
Our recipe guide also features two additional sandwich variations to satisfy every craving:
- **Pulled Pork Grilled Cheese**: Experience a smoky, tangy twist with tender pulled pork, melted cheese, and a hint of barbecue sauce, all nestled between slices of golden-brown bread.
- **Turkey and Cranberry Grilled Cheese**: Delight in a festive flavor combination with succulent turkey, sweet cranberry sauce, and melted cheese, creating a sandwich that is perfect for holiday gatherings.
Each recipe is meticulously crafted with detailed instructions, ensuring that even novice cooks can create these delectable sandwiches with ease. Discover the art of sandwich making and embark on a culinary journey that will leave you craving more.
GRILLED CHEESE AND PULLED SHORT RIBS SANDWICH
If you are a grilled sandwich fan and you are a meat lover, this will not disappoint! This recipe inspires me to make short ribs more often just so I can have the left over meat for this delicious grilled sandwich. I first saw the original version of this sandwich on Oprah when chef Govind Armstrong, of the restaurant Table 8, made this for Oprah on her show. Oprah's friend Gayle flew 2,000 miles to California just to try this sandwich that she had heard about. I look forward to trying the original version some day, but for the meanwhile, here is the version that we enjoy at our house.
Provided by Shae2138
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Melt about 1 tbs of the butter and 1 tbs of olive oil in skillet. Cook sliced onions until golden brown and starting to caramelize. Remove from skillet and set aside.
- Meanwhile, warm your pulled short rib meat just enough to take the chill off of it if you have been storing it the fridge. Toss pulled short rib meat in just enough BBQ sauce or Italian dressing to give it a light coat. You don't want it to be dripping with wetness and overpower the flavors that are already there. This step is optional for those who wish to enhance the flavor of the meat, if desired.
- With skillet at a medium-low heat, or panini maker ready to go, place sliced bread, butter side down, and then begin to build your sandwich by placing sliced cheese, caramelized onions, a generous portion of pulled short ribs, sliced cheese again if desired, and finally top it with another slice of bread, buttered side up this time.
- If using a skillet you might want to use a press on your sandwich. Cook sandwich to desired shade of golden brown on each side; 3 to 4 minutes per side using skillet, about 4 minutes on panini maker (depending on your heat settings and/or panini maker).
- Place completed sandwiches in a warm oven on a stone or pan to keep warm while cooking other sandwiches.
Nutrition Facts : Calories 1257.1, Fat 73.7, SaturatedFat 30.3, Cholesterol 136.9, Sodium 1274.3, Carbohydrate 103.4, Fiber 6.3, Sugar 2.1, Protein 41.8
GRILLED CHEESE AND PULLED SHORT RIBS SANDWICH
Steps:
- Preheat the oven to 325°. Beginning with a large saucepan or braising pan with a lid, heat the tablespoon of grapeseed oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on either side until caramelized and golden brown, about 5 minutes. Remove the meat from the pan. Add the carrot and celery to the pan and cook for 5 minutes over the same heat. Add the onion and garlic. Cook together until caramelized, about 5 minutes, stirring occasionally as needed. Add the short ribs back to the pan and deglaze with the red wine. Add the sachet and, stirring from time to time, allow the wine to reduce until almost evaporated, about 6 minutes. Pour in the beef broth and bring thebraise up to a boil. Put the lid on and place in the oven for 2 hours. Stir occasionally. After the first 2 hours of cooking time, remove the lid. For the next hour, baste the short ribs every 15 minutes, leaving the lid off. Cook for an additional hour, until very tender, for a total of 4 hours cooking time. Pull the short ribs from the oven and allow them to cool in the braising juices for at least a few hours. Carefully transfer the meat to a plate and strain the juices through a fine sieve, then allow the fat to rise. Remove the fat. Using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside. To prepare each sandwich, begin by preheating the oven to 350°. Take two slices of bread. On the bottom slice, place a layer of cheese (you'll want approximately 1 1/2 ounces for each sandwich, just enough to cover the bread to the edges), then top with 1 teaspoon of Pickled Red Onion, spread to the sides. Place 1/4 cup of the pulled short ribs on top, add another layer of cheese, and top with the second slice of bread. Brush each completed sandwich on top and bottom with 1/2 teaspoon butter.
Tips:
- Select high-quality ingredients: Use flavorful short ribs, crusty bread, and gooey cheese for a sandwich that truly stands out.
- Cook short ribs to tender perfection: Braise or slow-cook the ribs until they are fall-off-the-bone tender. This will ensure a melt-in-your-mouth experience.
- Don't overcrowd the pan: When grilling the sandwich, make sure to leave enough space between the sandwiches so that they cook evenly.
- Serve immediately: Grilled cheese sandwiches are best enjoyed hot and fresh. Serve them immediately after they are made.
Conclusion:
This grilled cheese and pulled short ribs sandwich is a creative and delicious twist on a classic comfort food. With its tender short ribs, gooey cheese, and crispy bread, it's sure to be a hit with everyone who tries it. So next time you're looking for a hearty and satisfying meal, give this sandwich a try. You won't be disappointed.
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