SEARCH 100,000+ RECIPES FROM MAGAZINES, NEWSPAPERS, TV, & COOKBOOKS

Recipe

OF THE DAY

Connie’s “PMS” Brownies from Extreme Brownies

Like Us?

SPREAD THE WORD!

RECIPE SEARCH

Tell me more about Project Foodie recipe search

  add another ingredient

- or -



Alpine Grilled Cheese with Pickled Shallots and Watercress

Print E-mail
Tuesday, 22 February 2011
List of viewable recipes from "Grilled Cheese, Please!: 50 Scrumptiously Cheesy Recipes" by Laura Werlin

Recipe from Grilled Cheese, Please!: 50 Scrumptiously Cheesy Recipes by Laura Werlin (Andrews McMeel Publishing, 2011)

ImageThe 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

PermaLink

Last Updated ( Wednesday, 23 February 2011 )
 
< Prev   Next >
Home
Privacy Policy - Terms of Use - Site Index
Copyright © 2007 - 2012 by Project Foodie. All Rights Reserved.

Logo and website color scheme/theme by Elizabeth Goodspeed.