+
0 (0)

Sandwiches, Vegetarian

Grilled cheese sandwich with Gorgonzola (un 'toast' alla vicentina)

Grilled cheese sandwich with Gorgonzola (un 'toast' alla vicentina)
Los Angeles Times

If you take the subway from Milan's Central Station to the last stop, you will reach Gorgonzola, the town that gave its name to the famous blue-green veined cheese that is Italy's answer to Roquefort and Stilton. Appropriately, you reach ... Read more

Active work and total preparation time: 20 minutes | Serves 8
  • 1 tablespoon quince jam or pear butter
  • 2 slices (1/4-inch thick) bread, preferably made with cornmeal
  • 1/4 pound Gorgonzola (dolce or piccante, or in combination)
  • 1 tablespoon unsalted butter, optional

Step 1Spread the jam evenly on both pieces of bread.

Step 2Crumble the cheese or cut it into small chunks, then distribute it over one slice of bread, taking care not to get it too close to the edge. Press the other slice of bread on top so that the cheese adheres to the jam.

Step 3It you have a griddle for making grilled cheese sandwiches, use that according to its instructions. Otherwise, gently melt the butter in a skillet and then, before it browns, place the sandwich carefully in the middle. Immediately press down on the sandwich with a metal spatula until the bread is somewhat browned and the cheese starts to melt.

Step 4Lift the sandwich carefully, swirl the butter in the pan and then, using your fingertips for support against the bread and the spatula, flip the sandwich over and then slide it back into the pan. Press down with the spatula until the bottom side of the bread has toasted (but not burned) and the cheese has melted. If the cheese has barely melted, place the sandwich on a baking sheet in a 350-degree oven for 5 to 8 minutes. It tastes best when the cheese is oozing. Serve immediately.

Note: After tasting this, you will never go back to individually wrapped "American singles" to make grilled cheese sandwiches.

HAVE YOU TRIED


Watermelon Unleaded
Watermelon Unleaded

August’s charred broccoli salad
August’s charred broccoli salad

Wilted Brussels sprouts with walnuts
Wilted Brussels sprouts with walnuts

Muhammara
Muhammara

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Sandwiches

Grilled Cheese with Marinated Tomatoes
Green curry chicken burger (GCCB)
Roasted turkey with fried sweet potatoes and jalapeno-cilantro aioli
Grilled eggplant, arugula and mozzarella panini