Alpine Grilled Cheese with Pickled Shallots and Watercress |
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Tuesday, 22 February 2011 |
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| |   | Alpine Grilled Cheese with Pickled Shallots and Watercress | |  | Ingredients: View Recipe: finding ingredients... | My Rating: | | More Actions: | | cooking notes close notes | foodie tags close tags | share close share | | | My Notes: - Private info just for you! | |
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Recipe from Grilled Cheese, Please!: 50 Scrumptiously Cheesy Recipes by Laura Werlin (Andrews McMeel Publishing, 2011)  The combination of the world's best melting cheeses, along with pickled shallots and watercress, can't help but bring this sandwich to alpine heights. If you can't find all of the cheeses, just use more of the ones you can find to add up to the quantity of cheese called for in the recipe.
- 1/4 cup cider vinegar
- 1/4 cup water
- 2 tablespoons sugar
- 1 teaspoon salt
- 4 small shallots (about 6 ounces), very thinly sliced
- 2 tablespoons butter, at room temperature
- 8 sandwich-size slices pain au levain, sourdough, multigrain, or dark rye bread
- 1 1/3 cups lightly packed watercress leaves (about 1 ounce; or use arugula or baby spinach)
- 2 ounces emmentaler cheese, coarsely grated
- 2 ounces gruyère cheese, coarsely grated
- 2 ounces Comté cheese, coarsely grated
- 2 ounces Pleasant ridge reserve cheese, coarsely grated
Place the vinegar, water, sugar, and salt in a medium bowl. Mix well to dissolve the sugar. Add the shallots and let sit for at least 1 hour and up to 2 days, refrigerated.To assemble: Butter one side of each slice of bread. Place 4 slices, buttered side down, on your work surface. Drain the shallots and pat dry. Scatter about 2 tablespoons shallot slices on the bread. Follow with the watercress. Distribute the cheeses and top with the remaining bread slices, buttered side up. For stovetop method: Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3 to 4 minutes, until the undersides are golden brown. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 3 to 4 minutes, until the undersides are well browned. Remove the cover, turn the sandwiches once more, and press firmly with the spatula once again. Cook for 1 minute, or until the cheese has melted completely. Remove from the pan and let cool for 5 minutes. Cut in half and serve. For sandwich maker method: Preheat the sandwich maker. Follow directions for assembly above. Cook according to manufacturer's instructions. Makes 4 sandwiches
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Last Updated ( Wednesday, 23 February 2011 )
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