Great Taste Magazine

Dutch Grilled Cheese

Makes 4 sandwiches

Recipe courtesy of Laura Werlin’s cookbook, Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill, and Sandwich Maker

3 T Butter

1 medium Onion (about 1/2 pound) –  thinly sliced

3/4 t Cumin seeds

6 oz best-quality medium-aged Gouda cheese – coarsely grated

8 slices Rye bread with Caraway seeds (1/4 inch thick)

In a large nonstick skillet, melt 1 T of butter over low heat. Add the onions and cook very slowly, stirring occasionally, until they turn a dark golden color, 30-40 minutes. If the onions begin to scorch, add about 1 T of water. Remove the onions from pan and set aside. Wipe the skillet with a paper towel, but do not wash it. (The onions can be prepared up to 6 hours in advance and kept covered at room temperature.)

Heat the same skillet over medium-high heat. Add the cumin seeds and toast until they become fragrant, about 3 minutes (watch carefully, they burn easily). Remove the seeds and let cool briefly. Do not wash the skillet. When the seeds cool, crush them with a mortar and pestle. Or place them in a resealable plastic bag and lightly pound with a mallet or the bottom of a heavy skillet. In a medium bowl, toss the crushed seeds with the cheese.

To assemble: Butter one side of each slice of bread with the remaining 2 T butter. Place 4 slices on your work surface, buttered side down. Distribute the cheese evenly over the 4 slices, followed by the onions. Place the remaining 4 slices of bread on top, buttered side up.

Stovetop Method: Heat the same skillet over medium-high heat for 2 minutes. Put the sandwiches in the skillet (in batches if necessary), cover, and cook for 2 minutes, or until the undersides are golden brown and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cook for 1 minute, or until the undersides are golden brown. Turn the sandwiches again, press with the spatula, and cook for 30 seconds, or until the cheese has melted completely. Serve immediately.

Great Grilled Cheese: 50 Innovative Recipes for Stovetop, Grill, and Sandwich Maker

Author: Laura Werlin

Buy it HERE

свети георги

Eggplant and Prosciutto Panini-Culinary Institute of America Yield: 10 sandwiches 8 3/4 oz  Ricotta cheese 2 tsp  Basil leaves-Chopped 1 tsp Coarse-ground black pepper 1 tsp Fresh oregano – Chopped 1 tsp  Flat-leaf parsley – Chopped 1/2 tsp Salt 10 Italian hard rolls 5 fl oz Oil from marinated eggplant 20 oz Marinated Eggplant Filling (recipe follows) 1 lb 4 oz Prosciutto – sliced thin

1. In a bowl, combine ricotta cheese, basil, black pepper, oregano, parsley, and salt. Mix well. Cover and refrigerate overnight. Sandwich Assembly: For each sandwich, split a roll lengthwise and brush the inside with oil from the marinated eggplant. Spread 1 oz/28 g herbed ricotta mixture on one half of the roll and top with 2 oz/57 g each eggplant and prosciutto. Top with the other half of the roll.
2. Grill each sandwich, under a panini press if possible, until the bread is marked and the filling warmed through.

Marinated Eggplant Filling Yield: approximately 1 lb/454 g 1 lb Italian eggplant 1 tbsp Salt 16 fl oz Extra-virgin olive oil 3 Garlic cloves – crushed 1 1/2 fl oz  Red wine vinegar 2 tbsp Dried oregano 1 tbsp Dried basil 1 tbsp Coarse-ground black pepper Pinch crushed red pepper flakes

1. Cut the eggplant into slices 1/8 in thick. Layer slices in a colander, salting each layer liberally. Let sit at room temperature 1 hour.
2. Rinse off bitter liquid and blot slices dry with absorbent paper towels.
3. Mix remaining ingredients.
4. Toss eggplant slices in marinade; cover and refrigerate for 3 to 4 days. Stir every day.

Variation: Portobello mushrooms may be substituted in the Marinated Eggplant Filling and then topped with arugula before grilling to create a hearty variation for this sandwich. Chef's note: The eggplant in this recipe is not cooked, so it needs approximately 3 days to marinate. This allows the eggplant to completely denature and take on an almost-cooked texture and flavor. The eggplant is ready when the flesh has become relatively translucent and no longer tastes raw.