Chef Chris Cosentino proves here that you can elevate the humble grilled cheese sandwich into something magical with just a few tweaks. His buttery, crisp version is filled with luscious Taleggio cheese, then drizzled with honey and sprinkled with flaky salt and coarsely ground black pepper. It’s so simple, but also jaw-droppingly good.
By Chris Cosentino
Food & Wine Magazine
Softened unsalted butter, for spreading
Eight 1/2-inch-thick slices of sourdough boule
1 pound Taleggio cheese, rind removed and cheese sliced
Honey (preferably bitter), for drizzling
Maldon Flaky sea salt
Coarsely ground black pepper
Preheat a large griddle or very large cast iron skillet over moderate heat. Spread butter on one side of each slice of bread and arrange them buttered side down on a work surface. Top 4 bread slices with the cheese. Close the sandwiches, pressing lightly with a spatula, to flatten.
Cook the sandwiches over moderate heat, turning once, until golden on the outside and the cheese is melted, 3 to 4 minutes per side. Transfer the sandwiches to plates. Drizzle with honey and season with salt and pepper. Have a knife and fork handy and serve right away.
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