GRILLED TALEGGIO SANDWICH WITH APRICOTS AND CAPERS
Buttery, salty and enduringly simple, the grilled cheese sandwich stands unrivaled in the universe of simple gastro-pleasures. It is the gateway sandwich to the land of hot sustenance, the first stovetop food many children learn to prepare by themselves. This deluxe grilled cheese is inspired by a dish at the Foundry on Melrose in Los Angeles.
Provided by Jennifer Steinhauer
Categories dinner, easy, lunch, quick, main course
Time 20m
Yield 4 sandwiches
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 14 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 8 grams, Sodium 312 milligrams, Sugar 6 grams, TransFat 0 grams
GRILLED TALEGGIO SANDWICH WITH TOMATO AND BASIL
Earthy taleggio melts beautifully, making it an excellent fit for a grilled cheese sandwich. Slices of juicy tomato and a couple leaves of fresh basil are the perfect foils for the rich, gooey interior.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Arrange bread in a single layer on a clean work surface. Stir together butter and mayonnaise. Spread mixture evenly onto one side of every slice (1 scant tablespoon per slice).
- Heat a large skillet, preferably cast iron, over medium. Flip over 4 slices on work surface (so they're plain-side up); divide Taleggio among them. Top each with a tomato slice; season generously with salt and pepper. Place 2 basil leaves on top of each. Carefully sandwich together.
- Place sandwiches in skillet (in two batches, if needed). Reduce heat to medium-low; gently top sandwiches with a lid slightly smaller than skillet for even cooking. Cook, flipping once halfway through, until crisp and golden on both sides and cheese is melted, 7 to 9 minutes. Serve immediately.
SHRIMP SANDWICHES WITH TARRAGON-CAPER MAYONNAISE
Provided by Molly Stevens
Categories Sandwich Fish Vegetable Lunch Mayonnaise Shrimp Avocado Summer Tarragon Capers Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Mix first 5 ingredients and 1/4 teaspoon hot sauce in medium bowl. Mix in celery. Season with salt and pepper and more hot sauce, if desired. DO AHEAD Mayonnaise can be made 6 hours ahead. Cover; chill.
- Lightly butter cut sides of rolls. Heat griddle or large nonstick skillet over medium heat. Add rolls, buttered side down, to griddle and cook until golden, 1 to 2 minutes. Spread mayonnaise over bottom of each bun. Top with shrimp, tomato, avocado, and lettuce, if desired. Cover with top buns. Transfer to plates.
HAM-TALEGGIO GRILLED CHEESE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Melt 1 tablespoon butter with the olive oil in a large skillet over medium-low heat. Add the onions and cook, stirring occasionally, until soft and caramelized, about 20 minutes. (For a shortcut, use onion marmalade in place of the caramelized onions.)
- Lay out 4 slices of bread. Top with half the cheese, then half the ham. Layer the caramelized onions, apple slices and the remaining ham and cheese on top, then the remaining bread slices.
- Wipe out the skillet; melt 1 tablespoon butter over medium-low heat. Add 2 sandwiches and cook, pressing gently with a spatula, until the bottom is golden and the cheese begins to melt, about 4 minutes.
- Flip and cook until golden, about 4 more minutes. Repeat with the remaining butter and sandwiches.
GRILLED TALEGGIO SANDWICH WITH APRICOTS AND CAPERS
Steps:
- 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.
TALEGGIO BACON AND APPLE GRILLED CHEESE
Provided by Anne Burrell
Time 55m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Toss the Taleggio in the freezer for 20 minutes to get it really nice and firm (don't forget about it!). Remove the orange rind and cut the cheese into slices about 1/4 inch thick.
- While the cheese is in the freezer, cook the bacon in a large saute pan over medium heat until brown and crispy on both sides, then transfer it to a plate lined with paper towels and reserve.
- Spread each piece of bread with a thin, even layer of mayonnaise or butter. Spread the other side of each piece of bread with Dijon. Lay the bread down on a baking sheet with the Dijon side facing up. It will be a bit messy. This is what happens with grilled cheese! The mess is worth it.
- Place an even layer of Taleggio on each piece of bread. Lay 3 bacon slices each on 4 pieces of the Taleggio-lined bread. Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops-together they make a pair!).
- Preheat a griddle or nonstick saute pan to medium. You will most likely have to work in batches, so also preheat the oven to 200 degrees F to keep the finished sandwiches warm. Place pairs of tops and bottoms (not yet sandwiched together) on the griddle or in the nonstick pan and cook until the underside gets brown and crusty and the cheese begins to melt, 5 to 7 minutes. Flip the tops onto the bottoms so the cheese is on the inside. Give each sandwich a press, flip it over, and cook for 1 to 2 minutes more. Keep the finished sandwiches in the oven and repeat the process with the remaining tops and bottoms.
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