Niagara Gold Crunch Grilled Cheese Sandwich
The Niagara region brings together some of chef Jason Bangerter’s favourite things – grapes and cheese. This take on the grilled classic weaves together the nutty-flavoured Niagara Gold cheese, a hint of salty prosciutto and the sweet and sour pop of pickled grapes.
Number of servings : 1 serving
Prep time: 30 minutes
Cooking time: 10 minutes
Type of meal : | Sandwiches | Sandwiches
Special diet :
2 oz (60 g) Niagara Gold cheese, cut into thin slices
¼ cup (60 mL) mayonnaise
1 small clove garlic, finely minced
Pinch of fresh chopped thyme leaves
Pinch of fresh cracked black pepper
Two ¼-inch (5 mm) thick slices sour dough or country style bread, about 5-inch (12.5 cm) square*
1 oz (30 g) shaved prosciutto
½ cup (125 mL) packed baby arugula (about 1/2 oz/15 g)
1 tbsp (15 mL) unsalted butter, softened
Pickled Grapes, optional (find recipe below)
Mild sweet grainy mustard or grape must
Potato chips or creamy summer slaw
Fresh pressed grape juice
1. Bring the cheese to room temperature.
2. In a small bowl, combine mayonnaise, garlic, thyme and pepper; spread mixture on one side of each bread slice. Place half of the cheese on one bread slice; top with prosciutto, arugula and remaining cheese. Top with remaining slice of bread, mayonnaise side down. Butter both sides of the sandwich.
3. Heat a small skillet over medium heat. Cook sandwich, turning once, for 5 minutes on each side or until golden brown and cheese is melted, adjusting heat as necessary to prevent burning. Cut the sandwich in half and serve with pickled grapes, sweet grainy mustard, potato chips and fresh pressed grape juice. Enjoy and happy cooking.
*Bread: Trim ends of unsliced bread to make approximately a 5-inch (12.5 cm) square. Slice crosswise into ¼- inch (5 mm) thick slices.
½ lb (250 g) seedless green grapes (about 1-1/2 cups/375 mL)
4 sprigs tarragon
1 cup (250 mL) good quality white wine or champagne vinegar
1 tbsp (15 mL) granulated sugar
Pinch of salt
Wash and dry the grapes well; place in a 2-cup (500 mL) sterilized canning jar and add the tarragon.
In a small saucepan, bring vinegar and sugar to a boil; add a pinch of salt. Pour liquid over grapes to cover. Seal the jar and refrigerate. The grapes will be ready in 3 weeks.
Cooking Tips: This is a classic combination of ham and cheese that works well in many applications. Use Canadian Alfred Le Fermier, La Tomme de Grosse Île, Provolone, aged Gouda, or aged Cheddar.
Prepare this sandwich in a Panini maker. Preheat Panini maker and grill sandwich until cheese is melted and bread is lightly marked – no need to butter the sandwich.
If unable to find Niagara Gold in your region, use Canadian Raclette.