There is nothing as simply delicious as melted cheese and crispy bread. There are thousands of variations of cheese, bread types, and tasty extras, but recently I was dazzled by the grilled cheese on the cover of Gourmet magazine's February issue. Presented on a clean white plate with a pretty blue background, their uber grilled cheese features escarole, onion jam, and tallegio.
Unfortunately, I couldn't find onion jam nor tallegio, but luckily the recipe states the next best options — fig jam and fontina — both of which were at my local market. I cooked the sandwich over low heat to maximize the melt in the melted cheese. The final result was a divine treat with the sweet jam perfectly complementing the pungent cheese and bitter greens. For the plating, I used a simple white plate like Gourmet, but thought a pink placemat was more me. To see how I made my version of this super scrumptious sandwich,
4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)
4 teaspoons extra-virgin olive oil
1 1/2 tablespoons onion or fig jam
12 to 14 oz chilled Taleggio or Italian Fontina, sliced
1/4 lb escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)
- Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface.
- Spread jam on 2 slices of bread and divide cheese between remaining 2 slices.
- Mound escarole on top of cheese and season with salt and pepper, then assemble sandwiches.
- Heat a dry 12-inch heavy skillet (not nonstick) over medium-low heat until hot.
- Cook sandwiches, turning once and pressing with a spatula to compact, until bread is golden-brown and cheese is melted, 6 to 8 minutes total.
Makes 2 sandwiches.