I adore grilled cheese sandwiches. Cook cheese cannot be beat especially when it is melting and oozing between two pieces of nice toasty bread! My mom always made my brother and me grilled cheese sandwiches with tomato soup.
I found this recipe in the NYT a couple of weeks ago, and I finally tried it out last night. Taleggio had great flavor and it melts nicely. The mustard, apricot, caper mixture reminds me of a chutney: fruity, a hint of sweetness, but savory and tart. It goes very well with the raisin bread, an interesting twist on the classic, and cheese. The arugula gives the sandwich a peppery kick. I could eat this every day for a week!
Taleggio grilled cheese sandwiches:
15 dried apricots
1 tablespoon nonpareil capers
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
8 slices dark raisin bread
5 tablespoons butter, at room temperature
4 small handfuls arugula
8 ounces taleggio cheese, rind removed, at room temperature
4 pinches fleur de sel.
1. Place apricots in small saucepan and add water just to cover. Bring to full boil and immediately remove from heat. Mix in capers, mustard and olive oil. Pulse in blender to chunky consistency; set aside.
2. Spread one side of each bread slice evenly (to the edges) with 1/2 tablespoon butter. With buttered sides down, top four slices with 2 tablespoons of apricot mixture, handful of arugula and equal portions of cheese. Top with remaining slices, buttered side up.
3. Place large skillet over high heat, and melt remaining 1 tablespoon butter. Reduce heat to low and add sandwiches. Cook until browned and crisp on both sides, about 2 minutes a side. Transfer to a platter lined with paper towels, and sprinkle each with a pinch of fleur de sel. Cut in half and serve.
Yield: 4 sandwiches.