Sunday, April 14, 2013

30 Before 30: Fresh Cheese and Herbs on Italian Bread (#5)

Sandwich recipes really should be called sandwich inspiration. You know how to make a sandwich. You know how to make a grilled cheese sandwich. Here's an idea for one. Seek out the fromage blanc if you can. It really does make a difference. If you can only find ricotta, sub out an ounce or two for sour cream and blend them together. Fromage blanc has a really interesting tang that shouldn't be missed. And use fresh rosemary. It's much more herbaceous and interesting than dried.

Fresh Cheese and Herbs on Italian Bread via Great Grilled Cheese:

Makes 4 sandwiches

8 oz. fromage blanc, at room temperature
2 Tb. finely chopped fresh mint
2 Tb. finely chopped fresh chives
1½ tsp. finely chopped fresh rosemary or ¾ tsp. dried
Freshly ground pepper
8 slices hearty Italian bread, ¼-inch thick
2 Tb. olive oil

In a medium bowl stir together the cheese, mint, chives, rosemary, and pepper to taste. Brush one side of each slice of bread with the oil. Place 4 slices on your work surface, oiled side down. Spread the cheese mixture evenly over the 4 slices. Place the remaining 4 bread slices on top, oiled side up.
Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches in the skillet, in batches if necessary, cover, and cook for 2 to 3 minutes, or until the undersides are golden brown and the cheese has begun to soften. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cover and cook for 1 minutes, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese is soft and creamy. Serve immediately.

A new grilled cheese! I think if you love it, you should try different versions of it. Plus, I have a kid now. I foresee much grilled cheese in my future.

Recipes Complete: 5
Recipes to Go: 25

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