A grilled-cheese sandwich is such a comforting food, but is not terribly sophisticated. Here is my antidote:
- 2 slices good bread (I used Blue Ribbon Bakery’s rye)
- 2 to 3 tablespoons gorgonzola (depending on size of bread slices)
- 2 tablespoons morello cherry preserves
- Vegetable oil, for griddle
Spread cherry preserves over one bread-half; top with gorgonzola crumbles, and place other bread-half on top, pressing down to secure filling.
Spread a little oil over the griddle, and turn heat underneath to medium. When griddle is hot, place sandwich on it and cook for 2-3 minutes. Flip when golden and crusty, and do the same to the other side.
This sandwich would also be good using goat cheese and apricot preserves, or any number of sweet/savory combinations. Feel free to experiment with different breads, as well. The ingredients I used were already in my kitchen, left over from other projects.
Comments 4
Love the idea of ths flavor combination!
Posted 09 Aug 2007 at 8:01 pm ¶That bread is making me insanely jealous - it’s beautiful! I had grilled cheese today, but it was just provolone and tomato on rye. One of my favorite combos is Brie and green apple on anything crusty. I think I need to go grocery shopping.
Posted 09 Aug 2007 at 9:18 pm ¶Cheese toasties are amazing with mango chutney! I once did them on the barbq - buns wrapped in foil with a slice of cheese and mango chutney - utterly mouthwateringly good.
Posted 26 Sep 2007 at 10:06 am ¶My most amazing non-homemade grilled cheese of late was from the Hilton’s bar in Austin, TX. It consisted of five total layers: crisp country white, creamy brie, crisp country white, garlic and herb boursin, and more crisp country white. Plus, it was cut out with an extraordinarily large biscuit cutter and served with a velvety tomato bisque.
Posted 22 Mar 2008 at 11:19 pm ¶Post a Comment