A grilled cheese sandwich is my ultimate comfort food. I love the classic diner style to the most fancy, over the top, version. And while it’s really hard to make a bad grilled cheese {maybe impossible?}, there are ways to perfect it and make it that much more delicious. This version is definitely at the top of my list. The gruyere cheese is rich and perfectly paired with the sautéed shallots and thyme. When you add in an apple and arugula salad you almost feel like you’re eating a healthy meal. Almost is the key word! But that’s why it’s a comfort food, right?
Gruyère Grilled Cheese with Arugala Salad from Bon Appétit September 2012
INGREDIENTS
4 tablespoons unsalted butter, divided
¾ cup ¼-inch-thick sliced shallots
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
4 1/2 –inch-thick slices country-style white bread
8 ounches Gruyère, sliced 1/8-inch thick
2 cups arugula
½ apple (such as Pink Lady or Fuji), cut into ¼-inch slices
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
DIRECTIONS
Preheat oven to 400˚. Heat 2 Tbsp. butter in a small saucepan over
high heat. When butter begins to foam, add shallots and thyme; season with salt
and pepper. Cook, stirring continuously with a wooden spoon or spatula, until
shallots begin to soften and caramelize, 4-5 minutes; remove from heat and set
aside.
Heat a large heavy-bottomed skilled over medium heat. Working in 2
batches, add 1 Tbsp. butter and swirl in pan to melt butter and coat bottom of
pan. Add 2 slices of bread to pan and cook until golden brown and crisp on the
bottom, 2-3 minutes. Transfer bread, toasted side down, to a rimmed baking
sheet. Repeat with remaining butter and bread slices. Divide cheese evenly
among bread slices; top cheese with reserved shallots.
Place baking sheet in oven and bake until cheese is melted, 7-8
minutes.
Combine arugula, apple slices, lemon juice, and oil in a large bowl;
toss to coat and evenly distribute.
Season salad to taste with salt and pepper.
Press 2 pieces of bread together, melted cheese sides in; halve
sandwich on a diagonal and place on a plate. Repeat with remaining bread
slices. Divide salad between plates.
————
high heat. When butter begins to foam, add shallots and thyme; season with salt
and pepper. Cook, stirring continuously with a wooden spoon or spatula, until
shallots begin to soften and caramelize, 4-5 minutes; remove from heat and set
aside.
batches, add 1 Tbsp. butter and swirl in pan to melt butter and coat bottom of
pan. Add 2 slices of bread to pan and cook until golden brown and crisp on the
bottom, 2-3 minutes. Transfer bread, toasted side down, to a rimmed baking
sheet. Repeat with remaining butter and bread slices. Divide cheese evenly
among bread slices; top cheese with reserved shallots.
minutes.
toss to coat and evenly distribute.
sandwich on a diagonal and place on a plate. Repeat with remaining bread
slices. Divide salad between plates.
Matthew took one bite and said it was the best thing he ever ate. Days later and he’s still talking about.
That’s always a good sign!
That’s always a good sign!
What’s your favorite kind of grilled cheese?
xox
