The springtime Grilled Cheese Series continues! Among a host of other deliciousness, spring means ARUGULA! And truffle? That’s fine any time of year.
THE SPRING SERIES:
- Truffled ricotta and arugula on sourdough
- Dill Havarti and artichoke with basil pesto
- Gruyère and prosciutto with red wine & strawberry compote
- Strawberry basil “shortcake” sandwich for dessert
The only problem with ricotta in a grilled cheese sandwich is that it doesn’t glue your sandwich together the way other cheeses do. Next time, I’ll add some mozzarella.
♫ Music Pairing: Let’s Stay Together. ♫
Click to listen: Al Green – “Let’s Stay Together”
Shoutout to Dina for the recipe inspiration.
- Sourdough bread
- Ricotta (not low fat! Don’t be silly.)
- Truffle oil
- For next time: mozzarella, since it melts and sticks together!
- First, prep your bread. Heat a grill pan (or regular skillet, if you don’t care about grill marks), butter one side of each slice, and grill that. Remove once bread is golden-browned and a little crispy.
- Lay slice #1 grilled-side down on a baking sheet, and add a layer of cheese, and drizzle with truffle oil.
- Lay slice #2 grilled-side down on a baking sheet, and add a layer of cheese. Later you’ll press the two together. See what I did there? Cheese on both sides makes the sandwich stick together nicely. Don’t add the arugula yet – you don’t want it to wilt in the oven.
- Once you’ve assembled them all, put them in a 400 degree oven until cheese is melty and bread is crispy on the outside.
- Take them out of the oven, add arugula and press the two pieces of bread together. Sandwich complete.
- Lastly… make a big pile of them!