Using a pastry brush, butter each slice of bread on one side, and place 4 slices, buttered side down, on a work surface. Place cheese slices on 4 of the bread slices. Top with the remaining 4 bread slices, buttered side up.
Lightly butter and heat a griddle, heavy skillet or Panini press until hot. Place 2 sandwiches in the skillet and weight with another heavy pan or skillet. Brown slowly on one side for 2-3 minutes before turning, with a spatula, and grilling the other side until brown and cheese melts. It may be necessary to add a bit of butter to the skillet.
Repeat with remaining two sandwiches. Serve immediately.
Preheat oven to 400° F. Heat oil in skillet, add bacon and onions and sauté 8 minutes, or until tender. Drain off any excess fat. Slice open rolls, keeping the two halves connected, and place opened rolls in shallow baking pan. Top opened rolls with bacon-onion mixture and sliced olives. Sprinkle with Alderney cheese. Bake for 20 minutes or until rolls and topping are golden. While still hot and flexible, fold rolls around filling to close. Serve with steak, barbecued meats or chicken.
Preheat the oven to 400° F. Line the baking sheet with aluminum foil. Spray a cooling rack with a non-stick cooking spray and place it on the baking sheet. In a shallow bowl combine sugar and cayenne pepper. Dredge bacon in sugar mixture and place bacon strips on wire rack. Bake for 16 to 18 minutes until bacon is crisp and caramelized. Cool, chop; set aside.
Preheat broiler. Cut the French bread into 24 slices. Butter the bread. Place bread, butter side up on a baking sheet and broil for several minutes until bread is toasted, set aside.
In a medium saucepan, melt 3 Tbsp. butter, whisk in flour and dry mustard; cook for 1 minute. Gradually add milk, whick until smooth. Cook for approximately 8 minutes, whisking constantly until thick and bubbly. Remove from heat, add Alderney and Parmesan; whisk until smooth.
Place sliced turkey over toasted bread. Spoon cheese sauce over each. Broil until golden and bubbly. Place 2 slices on each plate. Sprinkle with tomato, basil and spiced candied bacon.
Note: This can also be served as an appetizer by using a smaller sliced bread like a French baguette.
Spread one side of each slice of toast with caesar dressing.
Place the chicken in a bowl and mix with pesto sauce. Then spread over the dressing side of one slice of bread. Top with shredded lettuce and another slice of bread. Top this with a slice of Alderney cheese, more lettuce and a second slice of Alderney cheese. Cover with the third slice of bread, dressing side down.
To serve, cut the sandwich in half diagonally and secure with cocktail sticks.
Butter one side of each slice of bread and layer the tonnato, olives, cheese and lettuce. Top with the second slice of bread, butter side down.
Preheat oven according to directions on dough package. Cook bacon in medium frying pan until crispy; set aside. Prepare hash browns as desired or according to package set aside. Scramble eggs until slightly runny; remove from heat. Roll out dough on baking sheet (greased or ungreased, according to package). Cut flat dough into four squares. Layer lower third of each square in a horizontal strip with 1 slice of cheese, 1/4 of eggs, 1 full tablespoon of hash browns and 1 piece of bacon, crumbled. Tightly roll away from you and pinch two open ends closed. Bake according to dough package directions or until golden brown. Serve warm.
Preheat the broiler to high. In a small bowl, mix the mayonnaise, basil, chives, lemon juice, salt and pepper. Cut the 4 sandwich rolls in half; spread herbed mayonnaise on the bread. On the top bun, place the romaine or arugula. On the bottom bun, place the sliced chicken and strips of roasted red pepper. Top the chicken and red pepper side with 2 slices of Alderney cheese and place under the broiler until the cheese melts. Place the top on each sandwich and serve immediately.
*Another option is to use sliced turkey lunch meat instead of chicken breast.
In a medium frying pan, cook bacon until crispy; crumble and set aside. Cut grilled chicken breast into thin slices set aside. Warm tortillas according to package directions. In lower half of tortilla, alternate layers of cheese slices, chicken breast, avocado, crumbled bacon and tomato slices. Fold in 1 side and roll away from you.
Place small saucepan over medium heat and coat with cooking spray or oil. Add tomatoes, garlic and Italian dressing; heat until warmed through and tomatoes begin to soften. Remove from heat. Warm tortillas according to package directions. For each wrap, layer lower third of tortilla in a horizontal strip with 1-1/2 to 2 slices of cheese, half of warm tomato mixture and half of seafood. Fold in the two sides and roll away from you.
Melt butter in medium skillet over medium-high heat. Add onion; cook and stir 8 minutes, or until onion is tender and browned. Stir in syrup; cook 1 minute. Set aside and cool.
Preheat countertop covered grill. Spread 4 of the bread slices evenly with mayonnaise. Top each of the 4 bread slices, mayonnaise side up, with 1/4 of the apple, onions, ham and cheese. Top each with remaining bread slices.
Spray outside of sandwiches with cooking spray. Grill sandwiches 3 minutes, or until bread is golden brown and cheese is melted.
Preheat the oven to 400° F. Wash the spinach, cut into shreds, then put into a large sauté pan and keep warm. Cook over a high heat, stirring for 3 to 4 minutes until the spinach has softened. Turn into a sieve and press out any excess water. Season the spinach with a little salt and freshly ground black pepper. Split the panini or if using ciabatta, cut in half to make four portions then split and open out. Drizzle a little oil over the cut side of the base. Divide the spinach between them.
Dry the peppers on a piece of kitchen paper, then cut the peppers into thin strips and lay on top of the spinach. Cut the cheese into thin slices and lay on top of the peppers. Cover with the top of the panini. Wrap in foil and place in oven for 15 minutes or until the cheese has melted.