Tuesday, June 11, 2013

Double Gloucester and Stilton Grillers

Grilled Gloucester and Stilton Sandwiches

I would guess that the first grilled cheese sandwich you ever ate was made with white bread and pasteurized, processed American cheese. This is not that sandwich!

First, we do away with the tissue paper white bread. There’s nothing wholesome about that! Next, the cheese needs some updating or should I say it needs a change of locale. Now we need to add a little adult taste, but still keep something for the kids.

So, here’s the plan – we get a bread with some real texture to it, add some cheese that bites back, bring in an herb to liven things up and a bit of fruit to mellow and sweeten the finish. Cook like we know what we’re doing and... hurray, grilled cheese!
Best when served with Tomato Cream Soup

Double Gloucester and Stilton Grillers
Yield: 4 Sandwiches     Preparation Time: 15 Minutes     Cooking Time: 10 Minutes



• 8 Slices Crusty French Bread
• 2 ½ Tablespoons Unsalted Butter at room temperature
• ½ Pound Double Gloucester with Stilton Cheese at room temperature, in ⅛” thick slices
• 1 Granny Smith Apple, cored and cut into ⅛” thick slices, sprinkled with lemon juice to prevent browning
• 4 Basil Leaves, rolled and cut chiffonade

Preparation Steps

Step 1. Preheat Oven to 350ºF.

Step 2. Spread 1 teaspoon of Unsalted Butter on one side of each slice of Bread.

Step 3. Lay four slices of Bread, Buttered side down on a sheet of parchment paper.

Step 4. Arrange ½ of the Cheese on the Bread, use a paper towel to blot the excess lemon juice from 12 of the Apple slices and layer 3 slices on top of each sandwich. Divide the Basil among the four sandwiches and top with the remaining ½ of the Cheese and then place the other four slices of Bread on top, buttered side up.

Step 5. Heat a skillet over medium-high heat and then add the sandwiches. Reduce the heat to medium-low and cover the skillet for 2 minutes or until the bread is toasted golden brown.

Step 6. Turn the sandwiches over to toast the second side for 2 minutes. Transfer the sandwiches to a baking sheet and place in the oven for 5-6 minutes until the cheese softens completely. Move the sandwiches to a cutting board and let cool for 2 to 3 minutes before cutting.

Cut the sandwiches at an angle and serve with remaining Apple slices.

Tips and Trending

~ Buttering the bread instead of the pan insures even toasting and there’s no waste or burning butter in the pan.

~ The cheese I use here is sharp English cheddar with stripes of tangy English blue cheese. It doesn’t really melt as much as it relaxes onto the other sandwich ingredients. Try different, but always sharp or extra sharp, cheddar without the blue. Ask your local cheese-monger for cheddar than melts nicely without separating. And try other varieties of cheese as well.

~ Try some of these interesting variations:
   • Slice some red seedless grapes and swap them for the apple slices.
   • Add some sautéed baby Bella mushroom slices instead of Basil.
   • Top the grilled sandwiches with thinly sliced Compari tomatoes and some shredded   
     Asiago before you put them in the oven. (Eat these with a knife and fork!)
   • Put some thinly sliced prosciutto ham between the cheese layers or maybe a thin
     slice of sweet Vidalia onion.
The whole point is to experiment with your favorite tastes wedged between some delicious cheese and buttery toasty bread.

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