Recipe a day
A Not-So-Humble Grilled Cheese Sandwich
There are few things as delicious as a well made grilled cheese sandwich. We created this simple recipe as a way to show off Burgundy truffles in a different light. Instead of shaving them raw on top of a dish, we slice and shingle them inside the grilled cheese, so they cook as the sandwich does.
We use Comté in this recipe, which is a beautiful unpasteurized cow’s milk cheese from Franche-Comté in eastern France. If you can find it, use it. It will make a big difference.
Comté and Burgundy Truffle Grilled Cheese
- 4 thick slices of nice, crusty sourdough
- ¼ lb Comté, thinly sliced
- Dijon Mustard
- Burgundy Truffles, sliced
- Balinese Truffle Salt
- 3T Olive Oil
- 3T Butter
- Spread a thin layer of Dijon mustard on all four slices of the sourdough.
- Lay one layer of Comté on two of the slices.
- Top this layer of cheese with a generous amount of sliced Burgundy truffles. Season lightly with Balinese Truffle Salt.
- Place another layer of cheese on top of the truffles, and top with the last slices of bread.
- Heat the olive oil and butter in a pan over medium heat until the butter begins to foam.
- Add the sandwiches to the pan and lower the heat to medium-low. You want to cook the sandwiches gently so the cheese melts and they develop a beautiful, golden crust.
- Flip the sandwich and continue cooking until both sides are golden brown and delicious and the cheese is melted.
- Sprinkle a little more Balinese Truffle Salt on top and enjoy!