News & Press
News & Press
Grilled Cheese Recipe
Recipe by Chef Brian Sutton
1 loaf sliced sour dough round or your favorite bread
1/2 lb Fromage D’affinois
1 medium bulb of fennel
1 medium sized onion
1 red and yellow sweet pepper
2 oz olive oil
1 stick soft butter
1/4 cup golden raisins
4 each petit frisée (yellow part only)
1/4 cup golden roasted hazelnuts
Red wine vinegar
Salt & pepper
Cut the onion and fennel into julienne slices. Heat the oil over medium low heat, add onions and fennel, begin to slowly cook with no color. Peel the peppers and cut into julienne slices also. After about 10 minutes of the onion and fennel cooking, add the julienne peppers and continue to cook for 10 minutes more. Remove from heat, season with salt and reserve until needed.
Cut the cheese into slices that are 1/4” thick and arrange on the sliced sour dough. Top with the onion, fennel and pepper mixture and cover with another slice of bread. Butter both top and bottom of sandwich and cook over medium heat for 3 minutes on each side, followed by 3 minutes in a 350-degree pre-heated oven.
Cut the dark green from the frisée lettuce (outer leaves also) and wash in cold water. Spin in a salad spinner and place in a bowl with golden raisins and toasted hazelnuts. Dress with olive oil and vinegar, season to taste with salt and pepper and serve.
This elevated version of a grilled cheese sandwich may be cut into wedges for sharing (but you may have a hard time doing so once you’ve tasted it). The rich cheese paired with the fennel, onion and pepper mixture may be best savored with a glass of Joseph Phelps Chardonnay or Pinot Noir. Enjoy!