The secret to Chris Kronner’s delectable sandwiches is the jam spiked with Pinot Noir. Kronner got the idea when he was helping Elisabeth Prueitt test jam recipes while they drank wine.
Adapted from Chris Kronner Food & Wine April 2010
Eight 1/4-inch-thick slices of brioche
1/2 cup strawberry jam mixed with 2 tablespoons of Pinot Noir
8 thin slices of baked ham
8 thin slices of Gruyère cheese
Softened unsalted butter
Heat a large griddle. Spread 4 of the brioche slices with the jam. Top each slice of bread with 2 slices of the ham and 2 slices of the Gruyère and close the sandwiches. Lightly butter the outside of the sandwiches and fry the sandwiches over moderate heat until toasted and the cheese is melted, 2 minutes per side. Cut in half and serve right away.
So, looking in the refrigerator, I had a motley assortment of odds and ends of ingredients, including a bag of spring greens mix with baby spinach, some Fontina cheese, some left over goat cheese, some anchovy paste, and half an avocado. There was a shallot in there too. Hmmmm. So, what is a girl to do?
So looking at the spice rack, I spied tarragon, basil, salt and pepper. So a plan was forming to make a Green Goddess Dressing for a salad. But then on second thought, I wanted something a little more filling than a salad. So I began to think why not take the green goddess herbs mixed directly into the cheeses, the spring greens and make a cheese spread for a grilled cheese sandwich?
This simple sandwich came together very quickly and very easily with the use of a food processor. You can also use a blender or a sharp knife to finely chop up the ingredients.
Not you regular, every day grilled cheese sandwich, but I can guarantee that you will like it just fine, if not more.
Serves 4 to 6
1 clove garlic, finely chopped
1 oil-packed anchovy, finely chopped
1 teaspoon lemon zest (about 1 lemon)
Juice of ½ a lemon
3 Tablespoons chopped fresh Italian parsley
2 Tablespoons chopped fresh tarragon
2 Tablespoons chopped fresh cilantro
1 Tablespoon chopped fresh basil
1 Tablespoon finely chopped shallot
1 cup mixed spring greens
½ Avocado, diced
¼ teaspoon Dijon mustard
2 ounces goat cheese, cut into smaller cubes
½ ounces Fontina cheese, cut into small cubes
½ cup shredded mozzarella cheese
8-12 slices sourdough bread
1 Tablespoon extra virgin olive oil
2-3 Tablespoons unsalted butter
Add garlic and anchovies to a food processor and pulse for a few seconds until it’s really finely chopped, almost like a paste (if you don’t have a food processor, you can always just chop the ingredients really well with a sharp knife on a cutting board).
Add in the lemon zest, lemon juice, parsley, tarragon, cilantro, basil, shallot, spring greens, avocado, mustard and goat and Fontina cheeses and pulse again until well blended. Transfer to a medium-sized bowl and stir in the mozzarella cheese.
Heat 1 tablespoon olive oil and 2 tablespoons of butter in a cast iron skillet over medium low heat. Lightly brown the bread and then flip each slice over. Spread about 3 to 4 tablespoons of the green goddess mixture onto each slice of bread and press together gently. Continue to fry the sandwich until the bread is golden brown. Press down on the sandwich lightly, then flip the sandwich over and cook until second side is golden brown.