Photo: Gina's Drunken Goat Grilled Cheese Recipe
Ingredients
- 4 slices sourdough bread
- Roasted Shallot Mayo, recipe follows
- 1 cup (4-ounces) drunken goat cheese, grated
- Baby arugula
- Butter, room temperature
Directions
Heat a 12-inch cast iron skillet over medium heat.
Spread each bread slice with Roasted Shallot Mayo. Add layers of grated goat cheese, a small handful arugula, and finish with more grated cheese, then top with bread. Repeat for the second sandwich.
Add the sandwiches to the hot skillet and cook until golden brown and crisp and the cheese is melted, 4 to 5 minutes per side. Cut the sandwich in 1/2 before serving.
Roasted Shallot Mayo:
- 1 shallot, peeled
- 1 clove garlic, peeled
- Olive oil
- Kosher salt and freshly ground black pepper
- 1 cup mayonnaise
Preheat the oven to 350 degrees F.
Place the shallot and garlic on a square of aluminum foil. Drizzle lightly with olive oil and sprinkle with salt and pepper. Fold up and seal the foil. Place in the oven and roast for 1 hour. Remove and let cool.
Add the shallot and garlic to a bowl. Add the mayonnaise and mix together until smooth.
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By CowgirlCook
Scottsdale, AZ
on October 25, 2012
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Luscious, sophisticated and different. Perfect with the tomato and red pepper soup. Found the drunken goat cheese, harder than normal goat, at Whole Foods. this was a fantastic Saturday night treat.
By alicedh
on February 27, 2011
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I love Drunken goat cheese so I was so excited when I saw this in the info of the show. This sandwich is delicious! I'm not a huge fan of onions but roasted shallots, who knew! The mayo adds a lot to this sandwich. I imagine a good quality gouda or manchego would be good but won't have the tang that this cheese has. This is not a creamy goat cheese, it's semi firm.
By slamar_10612293
Sioux Falls SD
on February 21, 2011
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I was really looking forward to making this sandwich, but I have to say I was a little disappointed. It was good, but nothing special. I wish I had made the mayo the day before so the flavors had had time to blend. All in all I would make it again, but any other gourmet cheese would be just as good.
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