Great Grilled Cheese by Laura Werlin

Author:Laura Werlin
Language: eng
Format: epub
Publisher: Abrams
Published: 2004-08-15T16:00:00+00:00

GRILLED SPINACH AND GOAT CHEESE CROISSANT

Although a croissant is not typically a bread used for grilled cheese, the copious amount of butter in this French roll makes it a natural for a cheesy filling. Just be aware that because of its high butter content and delicate texture, the croissant can burn quite easily, so watch it carefully as it cooks.

2 tablespoons butter

1 medium onion (about ½ pound), finely chopped

10 ounces spinach, stemmed, rinsed, drained and patted dry (leave a few droplets of water clinging to the leaves)

2 ounces prosciutto, chopped (optional)

3 ounces fresh goat cheese

Salt and freshly ground pepper

4 croissants, cut in half

6 ounces aged goat cheese, such as Midnight Moon, coarsely grated (or use Gruyère or Emmentaler)

Melt the butter in a large nonstick skillet over medium heat. Add the onions and cook until they are limp but not brown, about 7 minutes. Add the spinach, cover, and cook for 2 to 3 minutes, or until wilted. (If there’s a lot of liquid, increase the heat to high and boil it away. You don’t want a watery filling.) Add the prosciutto (if using), and fresh goat cheese and stir until cheese is melted and the prosciutto is warmed through, about 1 minute. Add salt and pepper to taste. Transfer the mixture to a dish and let it cool slightly. Wipe the skillet with a paper towel, but do not wash it.

To assemble: Distribute the spinach mixture evenly over the 4 bottom halves of the croissants, followed by the grated cheese and pepper to taste. Cover with the 4 croissant tops.

STOVETOP METHOD Heat the same skillet over medium heat for 2 minutes. Put the sandwiches in the skillet, flat side down (in batches if necessary), and press lightly with a spatula to compress the filling. Cover, and cook for 3 minutes, or until the undersides are golden brown. Uncover, and turn the sandwiches with a spatula, pressing firmly to flatten them slightly. Cover and cook for 1 to 2 minutes more, or until the undersides are golden brown and the grated cheese has melted completely. Let the sandwiches cool slightly before serving.

SANDWICH MAKER METHOD Preheat the sandwich maker (if your machine has adjustable heat, set it to medium). Follow directions for sandwich assembly, and cook according to the manufacturer’s instructions. Watch carefully to be sure the croissants don’t burn. Note that because of the weight of the sandwich maker, the croissants will be flattened.

GAS GRILL METHOD Although you can make this on the grill, it is a bit tricky because of the slight unwieldiness of the croissant. If you wish to try it, brush the grill rack with oil and preheat the grill to medium. Follow directions for sandwich assembly. Put the sandwiches on the grill and follow directions for the stovetop method.

MAKES 4 SANDWICHES

TELEME, ORANGE, AND MARJORAM ON POTATO BREAD

Teleme cheese is a California original, developed in the 1930s. It is thick and creamy like fresh mozzarella, and is a little bit sweet yet slightly sharp like Monterey Jack. If the Teleme is too creamy to grate, you can slice it.

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