Garlic Confit and Baby Arugula Grilled Cheese
Created by JostLori on October 14, 2014
- Servings: 4
- Prep Time: 20m
- Cook Time: 10m
- Recipe #14594
Ingredients
- 8 rye bread slices (thin slices rye country bread)
- 1/4 cup oil (olive oil from garlic confit)
- 8 ounces old cheddar cheese (or gruyère, fontina or manchego – coarsely grated)
- 4 ounces baby arugula (2 large handfuls)
- Garlic confit cloves (1/2 cup, see separate recipe)
How to Make
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Step 1: Place 4 slices of bread on a cutting board and brush with the olive oil reserved from the garlic confit. Turn slices around and spread the grated cheese on the non-oiled side.
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Step 2: Divide the arugula among the four slices of bread. Sprinkle with salt and pepper to taste.
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Step 3: Spread the garlic confit on the other 4 slices of bread.
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Step 4: Place the garlic confit slices on top of the slices with the arugula and press firmly to seal the sandwiches. Brush the top of the sandwiches with the balance of the oil.
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Step 5: Heat a large heavy-bottomed frying pan to medium-high heat. Add the sandwiches, reduce heat to medium/medium-high, and sauté 4 to 5 minutes until golden-brown. Flip the sandwiches and continue to sauté for 3 to 4 minutes until golden-brown and the cheese has melted completely. Serve immediately.