Grilled Cheese Series: Truffled Ricotta & Arugula

IMG_8909The 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:

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”

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Shoutout to Dina for the recipe inspiration.

Ingredients

  • Sourdough bread
  • Butter
  • Arugula
  • Ricotta (not low fat! Don’t be silly.)
  • Truffle oil
  • For next time: mozzarella, since it melts and sticks together!

Instructions

  1. 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.
  2. Lay slice #1 grilled-side down on a baking sheet, and add a layer of cheese, and drizzle with truffle oil.
  3. 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.
  4. Once you’ve assembled them all, put them in a 400 degree oven until cheese is melty and bread is crispy on the outside.
  5. Take them out of the oven, add arugula and press the two pieces of bread together.  Sandwich complete.
  6. Lastly… make a big pile of them!

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