This is a great summer meal and quick and easy to put together and tastes wonderful. Refreshing served with the cucumber sauce and is even low in fat. I think this came from Quick Cooking. It's a favorite in our house.
Served this recipe from Williams-Sonoma last night for dinner. It was so good!! I made the mistake of using leftover hamburger buns instead of following the directions of using sourdough rolls, which would have stood up better to the sauce, resulting in a soggy burger. This did not affect the wonderful taste, I just would not make this mistake again. I used an 18-year old balsamic vinegar from Fustini's in this dish and it was wonderful. I also used my grill pan instead of the BBQ owing to the weather. It worked well. According to the recipe, the sandwiches can be served warm (which we did) or chilled. Prep time includes marinating time.
Recipe created by Todd Wilbur www.TopSecretRecipes.com I was looking for this recipe last fall for a BBQ here at the house, and didn't find it on RecipeZaar- so I thought I would share. These are INCREDIBLE!!!! Everyone gobbled them up like you wouldn't believe! The swiss cheese is really important to get that Red Robin taste. I replaced the merinade with Lawry's 30 minute Teridyaki merinade with pineapple juice, and I was very happy with the results. (I only merinaded in that merinade for a little over an hour).
Cook time does not include merinade time.
Most people think that this is a Jewish sandwich, but it was actually created by Reuben Kay of Omaha, Nebraska. I know that many people use Thousand Island Dressing, but I prefer my own Russian Dressing. Try it and you will like it! Also, you can omit the cole slaw if you wish, but I like that too.
A quick and easy way to make lots of grilled cheese sandwiches without cooking 1 or 2 at a time. Saw this on TV a few years ago and decided to make some for my daughter’s sleepover. It went over well. The recipe is for 1 sandwich, but I’m going to bet all the wonderful chefs on Recipezaar know how to make more at one time.
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