Grilled Pastrami Provolone Sandwich

1 large onion, peeled and cut into 1/4-inch round slices
1/3 cup Caesar dressing, divided
8 slices sourdough bread
4 slices provolone cheese
12 ounces pastrami, sliced thinly

Place onion slices on a preheated grill over medium heat. Use a grill basket or tray to help keep the slices from falling through the grill rack.
Cook for 5 minutes on each side or until lightly charred, then remove from grill and put in a bowl. Add 2 tablespoons of the Caesar dressing in with the onions and toss lightly.
Lay out the bread on a work surface and brush just the top side of each slice with a small amount of the remaining dressing.
Put all bread slices on the grill, dressing side down.
Put the 4 slices of cheese on top of four bread slices on grill, then top with pastrami, and finally with the grilled, dressed onions.
Flip the empty bread slices on top of the filled bread slices and move from the direct heat, close grill lid and grill for 2 to 3 minutes more just until the cheese melts.
Makes 4 big sandwiches.

Grilled Mushroom Mozzarella Sandwiches

10 to 12 large button mushrooms, trim just the end of the stem off
4 slices bread; whole wheat, rye, or sourdough bread
4 slices mozzarella cheese
1/4 cup olive oil
Kosher salt to taste

Place the mushrooms on a cutting board and cut into paper-thin slices, keeping the stem section attached; cross-section top-and-bottom, like a mini tree.
Lay bread pieces out on work surface and brush top of all the bread slices lightly with oil, then flip bread slices over.
Put one piece of cheese on two of the slices.
Arrange mushrooms evenly on top of the cheese.
Drizzle olive oil over mushrooms on sandwiches and sprinkle with salt to taste.
Put remaining pieces of cheese on top of mushrooms; cover with other 2 slices of bread, with oiled side facing out.
Put on grill for 2 to 3 minutes on medium heat, flip and continue grilling until bread is golden brown and cheese is melted.
Makes 2 sandwiches.

Cheesy Stuffed Burgers

3 lbs ground beef
1/2 cup dry bread crumbs
2 eggs
1 1/4 cups of your favorite shredded cheese (about 5 ounces)

Combine beef, bread crumbs, and eggs in a large bowl and mix with your hands until well blended.
Roll this mixture into 24 evenly sized balls, then flatten each on a piece of waxed paper to about 4 inches across.
Sprinkle 1 tablespoon of cheese on 12 of these patties.
Top with remaining patties, pressing edges to seal well.
Preheat grill and grill patties about 4 inches from medium coals, turning once.
Cook 6 to 8 minutes each side or until no longer pink in the middle.
Don’t flatten patties on grill to prevent cheese from seeping out of burgers.
Serve immediately. Serves 12.

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