Excerpted from The Encyclopedia of Sandwiches by Susan Russo
Reinvent the classic grilled cheese and turn it into a decadent open face sandwich.
Gooey deluxe grilled sandwiches
The humble grilled cheese sandwich remained relatively unchanged for decades, until creative chefs began taking a new look at the old classic. In the late 1990s, Nancy Silverton inaugurated Thursday Grilled Cheese Night at her Los Angeles restaurant Campanile. Offering highpriced, high-style versions such as Gorgonzola with roasted radicchio, walnuts, and honey. Silverton quickly usherd in a whole new world of designer sandwiches. Artisanal Grilled Cheese sandwiches incorporate handcrafted breads, such as kalamata olive or rosemary and olive oil and gourmet cheeses, such as Gruyere or burrata. In addition, they're often topped with sweet and savoury fillings, everything from caramelized onions to apricot marmalade. This recipe is courtesy of executive chef Mark Peel of Campanile.
- 3 to 4 garlic cloves, sliced, plus 2 whole garlic cloves for rubbing bread
- 1-1/2 tablespoons olive oil, plus more for drizzling
- 8 ounces cherry tomatoes
- Salt and freshly ground black pepper, to taste
- 4 slices sourdough bread
- 1 pound burrata cheese, cut into 1/4-inch slices
- 4 ounces (1/2 cup) chickpeas
- Salsa Verde
- 4 slices prosciutto
1 Preheat oven to 500°F. In a skillet, add garlic and 1 cup cold water; cover and bring to a boil over medium heat. Drain garlic and return to pan; 1 cup cold water, cover, and bring to a boil again; remove from heat. Drain water and pat garlic dry. In the same pan, heat oil over medium heat and fry 1 to 2 minutes, being careful not to burn it.
2 Spread cherry tomatoes on a baking sheet. Drizzle with a little olive oil, salt, and pepper and roast 10 minutes. Remove from oven and let cool. Toss with chickpeas and salsa verde.
3 Grill or toast bread slices. Transfer to a serving plate and rub with garlic. Place 2 to 3 cheese slices on each bread slice. Top each with one-quarter of the tomato-chickpea mixture and 1 slice prosciutto. Sprinkle with fried garlic chips. Makes 4 open-faced sandwiches.
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Excerpted from The Encyclopedia of Sandwiches by Susan Russo Copyright © 2011 by Susan Russo. Excerpted by permission of Quirk Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.