Sunday, July 24, 2011

Grilled Cheese Sandwich with Garlic Confit and Baby Arugula

serves 4
8 thin slices rye country bread
1/4 cup olive oil from Garlic Confit
1/2 cup Garlic Confit cloves
2 large handfuls baby arugula (4 oz) (115g)
8 oz (230g) aged Cheddar, Gruyère, Fontina or Manchego – coarsely grated
sea salt to taste
freshly ground black pepper to taste
  1. Place 4 slices of bread on a cutting board and brush with the olive oil reserved from the garlic confit. Turn slices around and spread the grated cheese on the non-oiled side.
  2. Top each slice with a heap of the baby arugula. Sprinkle with salt and pepper to taste. Spread the garlic confit on the second slice of bread. Place the garlic confit slice on top of the baby greens and press firmly to seal the sandwiches. Brush the top of the sandwiches with the balance of the oil
  3.  Heat a large heavy-bottomed frying pan, to medium-high heat. Add the sandwiches, reduce heat to medium to medium-high, and sauté 4 to 5 minutes until golden brown. Flip the sandwiches and continue to sauté for 3 to 4 minutes until golden brown and the cheese has melted completely. Serve piping hot with a salad.