Who doesn’t love a grilled cheese sandwich? If you don’t you should leave now and forget you ever saw this place. I love the gooey melty cheese and the most satisfying crunch of the warm toasty bread. I usually make grilled cheese on the panini press because it works by heating and toasting the bread from the top and bottom at the same time. The only downfall of this is that if you are using a fluffy bread like Brioche then the weight of the press counteracts that fluffiness.
Another thing I do when making grilled cheese is I melt the butter and apply it with a pastry brush. I think this allows you better control over the amount of butter you apply. Typically you don’t need much to give you that buttery crunchy outside. You can also add things to the butter like garlic or tarragon or other delicious additions.
I wasn’t in the mood to present the boys with Brie today so I made them a simple sharp cheddar and green apple grilled cheese and they LOVED it. It is really easy to adapt sandwiches to suit all the members of your families personal tastes. All hail the sandwich. Lets get to this sandwich called YUM.
What you’ll need: melter butter, Sourdough: the king of breads. Creamy Brie cheese, sliced Granny Smith apples, turkey and a little bacon. Please pre-cook the bacon; don’t expect the bacon to cook in the middle of your sandwich.
First things first, give yourself 3 good sized slices of Brie and slice your apples about 1/8 inch thick. Next you will want to either turn on your panini press and set to medium or preheat your pan.
Lightly, really, lightly butter both pieces of bread on one side.
Place on slice of bread in the pan or on the press, followed by the Brie, the apple slices, the bacon and finally the shaved turkey and second slice of bread.
If you are using a panini press close the lid and let it go for 4-5 minutes until the bread is golden amber brown and the Brie is just oozing out the side of the sandwich. If you have chosen to use a pan, then proceed as usual for creating a grilled cheese.
So there is some upcoming construction at work and they have called in the food trucks to give us more lunch options as moving our cars on our lunch break will become very difficult; nice gesture I think.
Yesterday I had the pleasure of getting my lunch from the Devilicious Food Truck http://deviliciousfoodtruck.com/. Devilicious was part of the show The Great Food Truck Race on the Food Network. The masterminds behind this comfort food kitchen on wheels are: Dyann Huffman, Kristina Repp and Mark Manning according to the information I found in their Food Network bio. My apologies if there have been changes since that bio was posted.
The pleasure was all mine as I
wolfed down savored the duck confit grilled cheese with caramelized red onions, gruyere and mozzarella with a honey port reduction on freshly baked sourdough bread. To my surprise it was served with some mixed baby greens in a balsamic vinegar dressing; more on that in a minute. “Confit is an old French technique for preserving duck legs in fat. Although most people no longer have to keep duck through the winter without refrigeration, the technique is still used a lot because it makes for delicious eating. The only difficult part is coming across enough luscious duck fat—you can order it for yourself from www.hudsonvalleyfoiegras.com orwww.dartagnan.com. You can render duck fat yourself, or you can substitute lard. Once you make confit, you can keep it in the fridge for months.” (Davis, 2006)
The grilled cheese was of a generous but not over the top size and was proportionate to its $9.00 price tag. There was plenty of delicious duck and plenty of gooey cheese. The bread was of a good quality; chewy with a great crust and was toasted perfectly. I am a big bread fan and this was good bread; I forgot to ask which bakery was supplying them…next time.
I thought the sandwich was soft and chewy, but don’t be fooled, this was not a soggy sandwich, something I really appreciated. Duck is greasy on its own and luckily I had those mixed baby greens with the dressing as the vinegar helped to cut through some of the richness and duck fat. Great addition and a nice surprise. I would most definitely order this again and again. I’m actually craving one right now.
Davis, M. (2006). Duck confit. Retrieved from http://www.jamesbeard.org/recipes/duck-confit