Grilled truffled Gruyere Sandwiches on Mesclun Humboldt Salad

Total Time:
35 min
Prep:
20 min
Cook:
15 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 3 tablespoons truffle butter
  • 6 (1/4-inch thick) slices high quality white bread
  • 1 pound Gruyere, sliced thinly
  • 1/4 cup balsamic vinegar
  • 2 tablespoons minced onion
  • 2 teaspoons minced garlic
  • 2 tablespoons chopped chives
  • 3/4 cup extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 4 cups mesclun greens, cleaned and dried
  • 1 cup crumbled Humboldt Fog cheese
Directions
  • Heat a large griddle or saute pan over medium-high heat. Lightly butter 1 side of each piece of bread with the truffle butter. Place 3 slices of the bread, buttered side-down on the griddle. Place Gruyere on top of each slice and top with the remaining bread, buttered side-up. Cook until golden brown on both sides and the cheese is melted. Weight with a heavy pan, if desired, for a pressed sandwich.

  • While the sandwiches are cooking, make vinaigrette.

  • In a bowl, whisk together vinegar, onions, garlic, and chives. While whisking, add the olive oil slowly and whisk until emulsified. Season, to taste, with salt and pepper.

  • Drizzle some of the dressing onto the greens and toss well. Add the crumbled cheese and gently toss. Place the salad on a large platter.

  • Remove the sandwiches from the griddle and slice in half. Place over the greens. Serve immediately.


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