– by Jennifer Bowles –
Few things in life satisfy your culinary desires more soulfully than heartwarming comfort food. Mom’s mac & cheese, peanut butter and jam on warm toast, and of course the traditional grilled cheese, which in my opinion reigns supreme among the classics.
Everyone has their own way of putting their stamp on this go-to sammy (the variations are endless) but this October while staring into my fridge after our Thanksgiving feast, my mind started to bubble with a concept. I ran with it, and ended up with an absolute gem of a twist on the classic grilled cheese.
This one is vegetarian everyone, so back away from that ho-hum ham and get on board with decadence!
For this sandwich you will need:
• Thick cut sour dough bread
• Double-cream brie cheese
• Crushed salted pistachio nuts (toasted)
• Cranberry sauce (I will give you an easy homemade version below, but store bought is fine)
• Mayonnaise
Easy Cranberry Sauce:
• 1 bag of fresh cranberries
• 1/2 cup apricot jam
• 1/4 cup red wine
• Healthy pinch of salt
• 1 tablespoon of white wine vinegar
• Juice of 1 lemon
Place all ingredients in a saucepan and simmer on medium until sauce has thickened. If it needs a little help thickening, you can add a bit of a corn starch slurry to help it along. Take off the heat and let completely cool.
Assembly of sandwich
1) Take 2 thick slices of the brie cheese about 1/4 to 1/2 inch thick. Make sure you remove the rind so the cheese is sticky to the touch.
2) Coat the cheese with the nuts on both sides and edges and set aside.
3) Mix a tablespoon of the cranberry sauce with just a little more than 1 tablespoon of the mayo and on one side of the bread spread the mixture.
4) on the inside of the other slice of bread take about 1 to 2 tablespoons of the cranberry sauce only and spread onto the bread.
5) Take the cheese and ‘glue’ it to the side with the mayo cranberry mix.
6) Now connect the two sides and press slightly to adhere.
7) Spread a generous spoonful of mayo on the outside of the bread
8) Place in a lightly buttered non-stick pan over medium heat and grill until the cheese just starts to ooze.
This sandwich is the definition of true indulgence, deserving of every compliment it receives. Serve it with a little arugula side salad with a tangy lemon vinaigrette to cut the richness. Or just accept the richness, and know that “tomorrow” you can start that diet. Enjoy!
