Try grilling the romaine for your next salad. It takes just a moment and brings out a delicious sweetness in the lettuce.
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Croutons
4 (3/4-ounce) slices Land O Lakes® Italian Blend
4 slices artisan Italian bread
2 tablespoons Land O Lakes® Butter, softened
Salad
2 heads baby romaine lettuce, split lengthwise
1/4 cup crisply cooked bacon
1/4 cup thinly sliced red onion
1/4 cup Caesar dressing
STEP 1
Heat gas grill on medium-high or charcoal grill until coals are ash white.
STEP 2
Layer 2 slices cheese onto 2 slices bread; top with remaining bread slices. Spread outside of bread slices with butter. Place onto grill. Cook, turning once, 5-8 minutes or until golden brown. Cool slightly. Cut into 1-inch cubes.
STEP 3
Place halved romaine lettuce heads directly onto grill. Cook 2-3 minutes or until grill marks appear. Turn 90 degrees; cook 2-3 minutes or until grill marks appear.
STEP 4
Remove lettuce heads to serving plates. Top each with croutons, bacon, onion slices and dressing.
STEP 5
Serve with additional dressing, if desired.
Grilled cheese sandwiches can be made ahead and kept at room temperature up to 2 hours. Place onto cooling rack to keep bread crisp. If you prefer, you can cook sandwiches on stovetop in 10-inch nonstick skillet over medium heat.
COLLECTION
Grilling isn't just for meat––include these grilled vegetable and grilled side dish recipes at your next barbecue.