Wednesday, April 01, 2009

Sweet Grilled Goat Cheese Sandwich

I love grilled cheese sandwiches. I think they are one of the greatest things ever invented and if it wouldn’t kill me, I’d probably eat one every day. So when I was getting down to the last of this bread, I decided to take a peek into my grilled cheese cookbook (yes, I have a grilled cheese cookbook and I’m not ashamed of it) to figure out something fun to do with it. And that’s when I came across this recipe. Originally it was made with brioche and the raspberries went into the actual sandwich. However, I think my bread was a perfect replacement and though when sliced it was not as pretty as the picture, it still tasted phenomenal. I guessed on the proportions and did everything to taste as the original recipe is for 4 sandwiches and I only needed one and didn’t feel like measuring everything out at a quarter size. You’ll get the general idea though.

PS: If you love grilled cheese sandwiches as much as I do, you should check out the book I use (by Laura Werlin). All of the recipes are so creative and use different types of cheeses and breads. Plus, the pictures are just pure food porn. Nommm!

Sweet Grilled Goat Cheese Sandwich modified from Rich Raspberry Brioche from Great Grilled Cheese:

Makes one to die for sandwich

About 2 oz. of fresh goat cheese
½ Tb. sugar (the original has you use extra sugar for the bread, but as my bread was already fairly sweet, I skipped it)
About 1/8 tsp. lemon juice, but probably a bit more as I looove the flavor of lemon
Unsalted butter at room temperature to butter the bread
One large slice of raspberry and cream cheese bread, cut in half

In a small bowl, mix the cheese with the sugar and the lemon juice.

Butter the bread and place them butter side down on your work surface. Evenly spread the cheese mixture over one slice.

Heat Panini grill to medium (or use a pan over medium heat on the stove). Place in maker and close and cook until cheese is warm and bread is brown and toasted. This took maybe 4 minutes for me. If you’re using a pan on the stove, cover and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to soften. Uncover and turn, pressing lightly to flatten slightly. Cook for 1 minute more or until the undersides are golden brown like the tops. Turn again, press lightly and cook for 30 seconds more, or until cheese is soft and creamy.

Serve immediately and enjoy immensely.

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