Comfort Food From Louisiana: Chef Recipe: Grilled Cheese Sandwich with Crawfish, Pepper Jack and Shrimp-Tomato Bisque Soup: April Is National Grilled Cheese Month

Comfort Food From Louisiana: Chef Recipe: Grilled Cheese Sandwich with Crawfish, Pepper Jack and Shrimp-Tomato Bisque Soup: April Is National Grilled Cheese Month: From Denny:  Now this is an exotic version of the humble comfort food:  the American grilled cheese sandwich.

You have no idea how hard it was when visiting Austria a few years ago when I attempted to explain how to make a simple grilled cheese sandwich to a local chef.  It was a seriously foreign concept to them.  They didn't have a clue.  Lots of delicious local cheeses yet no Austrian version of a grilled cheese sandwich!  Imagine that.

This Louisiana version comes from executive chef Carl Schaubhut of Café Adelaide in New Orleans.  Of course, as seafood, this rich sandwich is considered Lenten season friendly.  Serve by pairing it with the shrimp-tomato bisque soup. Here in Louisiana we always look for an excuse to enjoy our bountiful seafood so why not go meat free on Fridays even when it isn't Lent?  (You know, that special time that arrives after Mardi Gras and before Easter.)  Our restaurants enjoy creating Lenten season menus, always topping themselves from the year previous!...

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Comfort Food From Louisiana: Mardi Gras: Muffuletta Sandwich

Comfort Food From Louisiana: Mardi Gras: Muffuletta Sandwich: From Denny: Do you love the New Orleans tradition of muffuletta sandwiches? They are popular throughout Louisiana, especially at carnival time. During the parades people are always looking for snacks that are easy to grab off a tray and run back into the crowd to catch those all important beads. :)

This recipe is for an appetizer version where you don't have to worry so much about the high calories, salt and preservatives since it is a smaller portion.

There is even a recipe to show you how to make your own olive salad which can be used for more than just this sandwich, like a dressing on a garden salad or as a spread on French bread. It was originally developed by the Sicilian immigrants that settled in New Orleans about 100 years ago.

Recipe: Chocolate-Banana Croissant Panini

Chocolate-Banana Croissant Panini

From CBS: "Our simple sandwich is inspired by pain au chocolat, a much-loved after-school snack in France. It is, literally, a chocolate bar sandwiched between two slices of bread. This sweet treat is also enjoyed by schoolchildren in Spain."

Ingredients:

2 day-old croissants, cut in half horizontally

2 oz. bittersweet chocolate shavings

1 small banana, cut diagonally into 1/4-inch slices

Directions: Heat an electric panini maker to medium, according to the manufacturer's instructions.

Lay the bottom half of each croissant, cut side up, on a clean work surface. Sprinkle with about two-thirds of the chocolate, dividing equally. Arrange the banana slices on top, then sprinkle with the remaining chocolate. Place the top half of each croissant, cut side down, on top.

Place the sandwiches on the heated panini maker and close the lid. Cook according to the manufacturer's instructions until the chocolate is melted and the tops are golden, 5 to 7 minutes.

Transfer the sandwiches to a cutting board and cut in half. Serve immediately. Serves four.