This recipe is from French Farmhouse and it’s basically fancy grilled cheese.
The author of this cookbook describes this dish like a dating app profile,
Hearty yet sophisticated, it fits with the craggy mountains where hikers crowd the slopes in summer and winter brings cross-country and downhill skiers.
Don’t you get the feeling this dish is an outdoor adventure loving seeker who also enjoys long walks on the beach? I mean, I’d go out with it.
What you’ll need.
- 2 large eggs
- 1 cup of light fruity wine or Riesling
- Sea salt and pepper
- 3 long slices of Sourdough Bread cut in half crosswise
- 1 tablespoon of unsalted butter
- 1 tablespoon of mild vegetable oil
- 2 cups of grated Gruyere or Comte cheese
- 1/2 cup of flat leaf parsley leaves
The first step is to whisk the eggs, wine, a fair amount of salt, and a touch of pepper together. Once whisked, transfer this mixture to a shallow bowl for dipping purposes.
Place the bread slices in this dish until it is thoroughly soaked. Flip sides if necessary for even soaking.
Next, heat butter and oil over medium heat until the butter is melted. Place the soaked bread into this pan and add a generous amount of the grated cheese on top.
Cook the slices for a little over three minutes or until the cheese is half way melted. Then make these slices into full on sandwiches and flip sides until cheese is fully melted.
Once this is complete, remove from the skillet, cut crosswise and sprinkle with parsley.
The final result is quite good, not that I’m surprised. Grilled cheese has always been a simple, yet effective comfort food. When you combine that simplicity with the best of cheeses it can only get better.
Soaking the bread in the Riesling also gives it a tangy taste which is toned down nicely with the parsley.
If you feel like stepping up your grilled cheese game or starting your own food truck, than this is a sandwich you should try.