Comté and Burgundy Truffle Grilled Cheese
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.
Ingredients
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
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Spread a thin layer of Dijon mustard on all four slices of the sourdough.
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Lay one layer of Comté on two of the slices.
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Top this layer of cheese with a generous amount of sliced Burgundy truffles. Season lightly with Balinese Truffle Salt.
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Place another layer of cheese on top of the truffles, and top with the last slices of bread.
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Heat the olive oil and butter in a pan over medium heat until the butter begins to foam.
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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.
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Flip the sandwich and continue cooking until both sides are golden brown and delicious and the cheese is melted.
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Sprinkle a little more Balinese Truffle Salt on top and enjoy!