Grown-Up Grilled Cheese with Cheddar and Shallot

From Cook's Illustrated.

WHY THIS RECIPE WORKS:

In an attempt to liven up grilled cheese, some add so many ingredients that the cheese is an afterthought. Our grown-up grilled cheese sandwiches start with flavorful aged cheddar to which we add a small amount of wine and Brie. These two ingredients help the aged cheddar melt evenly without becoming greasy. A little bit of shallot increases the sandwiches’ complexity without detracting from the cheese, and a smear of mustard butter livens up the bread.

SERVES 4

Look for a cheddar aged for about one year (avoid cheddar aged for longer; it won’t melt well). To quickly bring the cheddar to room temperature, microwave the pieces until warm, about 30 seconds. The first two sandwiches can be held in a 200-degree oven on a wire rack set in a baking sheet.

INGREDIENTS

• 7ounces aged cheddar cheese (or Asiago cheese), cut into 24 equal pieces, room temperature
• 2ounces Brie cheese, rind removed
• 2tablespoons dry white wine or vermouth
• 4teaspoons minced shallot
• 3tablespoons unsalted butter, softened
• 1teaspoon Dijon mustard
• 8slices hearty white sandwich bread

INSTRUCTIONS

1. 1. Process cheddar, Brie, and wine in food processor until smooth paste is formed, 20 to 30 seconds. Add shallot and pulse to combine, 3 to 5 pulses. Combine butter and mustard in small bowl.
   2. Working on parchment paper–lined counter, spread mustard butter evenly over 1 side of slices of bread. Flip 4 slices of bread over and spread cheese mixture evenly over slices. Top with remaining 4 slices of bread, buttered sides up.
   3. Preheat 12-inch nonstick skillet over medium heat for 2 minutes. (Droplets of water should just sizzle when flicked onto pan.) Place 2 sandwiches in skillet; reduce heat to medium-low; and cook until both sides are crispy and golden brown, 6 to 9 minutes per side, moving sandwiches to ensure even browning. Remove sandwiches from skillet and let stand for 2 minutes before serving. Repeat with remaining 2 sandwiches.
2. 
   

Provolone and Leek Greens on Country Sourdough

From Vegetarian Times.

Serves 4

30 minutes or fewer

Sautéed leek tops do double-duty in these sandwiches, giving them a sweet, oniony flavor and a tender crunch.

• 3 Tbs. melted butter, trans fat–free margarine, or olive oil, divided
• 2 cups thinly sliced leek tops (green parts only)
• 8 slices country sourdough bread
• 6 oz. grated Provolone cheese
• 2 roasted red bell peppers, halved, optional

1. Heat 1 tsp. melted butter in large skillet over medium heat. Add leeks, and season with salt, if desired. Cover, reduce heat to medium-low, and cook 7 to 10 minutes, or until tender. Set aside.

2. Brush 4 slices bread with half of remaining melted butter, and set butter side down on baking sheet. Divide Provolone among bread slices, and layer each with one-quarter of leek mixture and 1 red bell pepper half (if using). Cover with remaining bread slices. Brush sandwich tops with remaining melted butter.

3. Heat large skillet or griddle over medium-low heat. Cook sandwiches in skillet 4 minutes, or until browned and crisp. Flip, and cook 3 minutes more,
or until second side is browned.

October 2013 p.56

Primanti Bros. Sandwich

I heard about this sandwich from the Dinner Party podcast and found a recipe from Washington Post.

Anyone who has spent time in Pittsburgh probably has heard of Primanti Bros. The historic sandwich shop has been making its trademark fried-potatoes-and-coleslaw-topped sandwich since 1933. Now with locations across the city (and a couple in Florida), it's hard to miss.

 

For this recipe we use a spicy capicola ham, stocked in Italian delis such as the Italian Store in Arlington and Vace in Northwest Washington. But don't let that limit you: Nearly any deli meat can be substituted in this great Iron City creation.

MAKE AHEAD: The slaw can be refrigerated for up to 5 days.

8 servings

Ingredients:

For the slaw

1 pound (about half of a medium-size head) green cabbage, shredded or finely chopped (about 6 cups)
1/2 cup sugar
1 to 2 teaspoons kosher salt
1/4 teaspoon celery seed
1/4 cup vegetable oil
1/4 cup apple cider vinegar
Freshly ground black pepper

For the twice-fried potatoes

6 to 8 large (4 to 5 pounds) russet potatoes, washed well
8 cups vegetable oil, for frying
Kosher salt

For the meat and cheese

3 tablespoons unsalted butter
2 pounds spicy, thinly sliced capicola ham
8 thin slices provolone cheese (about 5 ounces)
For assembly
4 vine-ripened tomatoes, cut into 16 thin slices
16 large slices of soft Italian bread (18 ounces total)

Directions:

For the slaw: Combine the cabbage, sugar, salt and celery seed in a colander set over a medium bowl. Let stand at least 1 hour and up to 4 hours; the cabbage will be wilted (about 4 cups total).

Discard the draining liquid in the bowl; rinse and dry the bowl, then transfer the wilted cabbage to the bowl. Add the oil and vinegar; toss to coat. Season with pepper to taste. Cover and refrigerate until ready to serve.

For the twice-fried potatoes: Preheat the oven to 200 degrees. Line a few large baking sheets with several layers of paper towels. Fill a large bowl with cold water.

Cut the (unpeeled) potatoes lengthwise into 1/4-inch-thick sticks. Submerge in the cold water. Rinse in subsequent changes of cold water to remove all visible starch, then drain in a colander and spread the potatoes on the paper towels, patting the potatoes dry.

Heat the oil in a large, heavy pot over medium-high heat, until the oil temperature reaches 320 degrees.

Fry the potatoes in 4 batches; each batch will take 2 to 4 minutes. Stir occasionally as they cook, until the fries are soft and cooked through but still pale. Allow enough time for the oil to return to 320 degrees between batches; use an instant-read thermometer to monitor the oil. Use a slotted spatula to transfer the potatoes to the lined baking sheets.

Increase the heat to high (or as needed) so that the temperature of the oil reaches 375 degrees. Preheat the oven to 200 degrees. Refresh the paper towels on the baking sheets as needed.

Cook the fries a second time, working in 4 batches; each batch will take 2 to 3 miinutes, until the fries are crisp and golden brown. Transfer to the lined baking sheets. Immediately season lightly with salt, then place in the oven to keep the fries warm.

For the meat and cheese: Melt the butter in a heavy skillet over medium heat. Have ready a large baking sheet.

Separate the ham slices and add to the skillet, turning them as needed until the slices are warmed through. Transfer the slices to the baking sheet, creating 8 equal portions. Top each with a slice of provolone cheese. Place in the oven (along with the fries) just until the cheese has melted.

For assembly: Place the portions of cheese-topped ham on 8 bread slices. Top with a large handful of the warm fries, then pile about 1/2 cup of the slaw on each portion. Garnish with 2 tomato slices for each portion; use the remaining 8 pieces of bread to finish each sandwich. Serve warm.

Recipe Source:

Adapted from a Primanti Bros. recipe by Washington food writer Scott Reitz.

Pimento-cheese sandwich

 .

Makes 2 sandwiches

Ingredients:
4 oz. extra-sharp Vermont white or yellow cheddar, finely grated (112 cups)
half a jar of pimento (3 oz.), drained, finely chopped (14 cup)
 2 tablespoons mayonnaise
12 teaspoon hot pepper sauce
 salt to taste
4 slices of good whole-wheat bread, crusts discarded (optional)
 4 thin slices Vidalia or other sweet onion
1 cup watercress sprigs, tough stems discarded.

To prepare: Mash cheese, pimento, mayonnaise, and hot pepper sauce in a small bowl with a fork until well combined. Season with salt to taste. Cover and chill 1 hour for flavors to blend. Spread pimento cheese evenly on bread. Top with onions and watercress sprigs. Cut each sandwich into triangles and serve.

Nutritional info: 556 cals (per sandwich); total fat 35 grams; saturated fat 12 grams; cholesterol 65 mg.; sodium 307 mg.; protein 22 grams.

Here's another version.

1 pound sharp cheddar cheese

1/2 pound Monterey Jack cheese

2 medium kosher dill pickles (the original version of the recipe called for Claussen's pickles, but I've found that most brands suffice)

2 or 3 cloves of garlic (three cloves yields a powerful garlic punch; adjust the amount to suit your taste)

1 4-ounce jar of pimentos (or pimientos, as they are also called), drained

Cut all ingredients except the pimentos into large chunks. (The pimentos are already chopped.) Place all ingredients in a food processor and pulse just long enough to roughly chop. You don't want to puree the ingredients, just make them pliable for the next step.

Put in large bowl and mix with about 3 good tablespoons of mayonnaise. (I use Duke's, a Southern brand based in Richmond, Va., that many pimento-cheese aficionados prefer.)

Refrigerate, but set out for 20 to 30 minutes before use.

Cheese Pimiento Spread

3 small or 1 large red bell pepper

2 c grated Magnolia queso de bola

1 c softened unsalted butter

1 tbsp + 2 tsp sugar

1 loaf sliced bread (whole wheat or white)

Dice red pepper finely and measure enough to make 1/3 cup. In a bowl, combine the diced pepper with the grated queso de bola, softened butter and sugar. Mix until smooth. Taste a small amount and add more sugar according to taste.

If desired, trim the crusts from the bread (save the crusts for another use or bake them into bread pudding). Spread the cheese mixture on the bread slices and put together bread slices in pairs to make sandwiches. Cut the sandwiches into desired sizes (squares, triangles or rectangles) or use cookie cutters to make decorative shapes.

Store any leftover cheese spread in a tightly covered container in the refrigerator and use within three days.

You can also use this as a spread for crackers and melba toast or for toasted sliced bread and for hot pan de sal.

Makes around 2 cups.

Cook’s tips:

Be sure to peel off the red waxy rind of the queso de bola before grating it.

To pack sandwiches as baon: wrap the sandwiches tightly in wax paper or food-grade plastic wrap.

To soften the butter, remove from refrigerator and leave at room temperature for about one hour.

Visit the author’s blog at www.normachikiamco.com; www.facebook. com/normachikiamco, Twitter/NormaChikiamco

Pimento Cheese Recipe

I wonder if this recipe is as good as the pimiento cheese sandwiches we had when we were kids. This reminded me of all kinds of afternoon snacks we would eat - from banana cue to avocado ice candy to palitao and other native meriendas - all freshly made.

makes about 2 cups
10 ounces extra sharp cheddar cheese, grated
1/2 cup good quality mayonnaise, preferably homemade
1 small jar chopped pimiento peppers (about 4 ounces)
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon freshly ground black pepper
1/2 teaspoon mustard powder
2 dashes Worcestershire sauce
1/4 teaspoon horseradish sauce (optional)
Chunky style, for spooning atop crackers, or digging into with a fork
Stir all ingredients together in a bowl, mashing with a fork. Refrigerate for at least one hour and preferably overnight.
Smooth style especially good for fancy piping and dipping
Increase mayonnaise to 3/4 of a cup. Combine all ingredients in a food processor,