Happy National Grilled Cheese Month, everyone! Something tells me many of you would list grilled cheese as one of your favorite comfort foods. I mean, come on! We’re talking about a buttery, gooey, cheese-filled work of art that is quick and easy to make. But grilled cheese doesn’t always have to mean white bread and plastic-wrapped American cheese singles, and I’ve found just the recipe for all you lovers of grilled cheese who are looking for a seasonal way to perk up this longtime classic.
Viviane is the French native behind the great blog, Food & Style. Not only can you find great recipes and cooking videos on her site, but also an array of information about wine and spirits and even style. I tried to dig a little and found this great recipe of Viviane’s from around this time last year. Though not your typical grilled cheese sandwich, this one with garlic confit and baby arugula could not be more appropriate for this time of year when spring greens are crisp and vibrant.
The sandwich combines the mellow sweetness of garlic cloves poached in olive oil with peppery arugula and any sharp cheese of your choice. Viviane recommends using cheddar, Gruyère, Fontina or Manchego and instead of greasing her skillet with butter, she brushes the slices of bread with the reserved poaching oil from the garlic confit, which adds another layer of garlicky flavor.
You can use any type of baby greens you like in this sandwich, and it’s a great way to use up little bits of things you might have lying around your crisper drawer. Another helpful tip: kids will eat practically anything with the words “grilled” and “cheese” associated with it, so this is a fantastic method for sneaking some greens into a picky eater.
I think I might just have to make these for dinner sometime this month. What ingredients are in your favorite grilled cheese?
|Classic Grilled Cheese||Grilled Portobello & Goat Cheese Sandwiches||Grilled Mozzarella & Spinach BLTs||Grilled Turkey & Cheddar Sandwiches with Mango Chutney|