VCE: Cheese Sandwiches (with variations)

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* Exported from MasterCook *

 

Cheese Sandwiches (with variations)

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 121

Serving Size : 1 Preparation Time :0:00

Categories : Cheese Sandwiches

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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Cheese is a natural with bread, it's versatile and it's very

satisfying. Although cheese has been frowned upon because of its fat

content and calories, it's still a good source of protein, not to mention

calcium. Vegans and those who are allergic to dairy foods can approximate

these sandwiches by using soy-based cheese.

 

With its soft, runny cheese and crisp toast, the grilled cheese sandwich is

a favorite-and for good reason. As the variations suggest, all types of

breads and cheeses, not just white bread and orange Cheddar, can be

used. Cook grilled cheese sandwiches over moderate heat so that the cheese

melts and the bread toasts at the same time.

 

Butter is the traditional cooking fat, but olive oil works with some cheeses.

 

CHEESE, APPLE, AND WATERCRESS SANDWICH

For this bright, fresh sandwich, spread 2 slices nutty sandwich bread such

as oat, multigrain, or whole wheat with mayonnaise. Add thinly sliced

Gruyere or Jack, thinly sliced unpeeled apple, and watercress. Top with

the second slice of bread, cut in half, and serve.

 

SMOKED MOZZARELLA SANDWICH WITH OLIVE PASTE AND ROASTED PEPPERS

An impressive open-faced sandwich with big, bold flavors. Toast a piece of

country bread, then cover it with a layer of Olive Paste, and thin

overlapping slices of smoked mozzarella. Broil just long enough to soften

the cheese, then crisscross with strips of roasted peppers. Spoon a little

Pesto or Salsa Verde, over the top and shower with freshly milled

pepper. Serve with a fresh, lightly dressed green salad.

 

OPEN-FACED SANDWICH WITH BLUE CHEESE, PEARS, AND ROASTED NUTS

Blue cheese, pears, and roasted nuts are always right together, whether in

a dessert, a salad, or a sandwich. For cheese try Maytag, Gorgonzola

Dolcelatte, Danish blue, or Cambazola: for fruit ,a crisp Asian pear-apple

or tender juicy Comice or Bartlett. Accompany with a salad of frizzy

endive (frisee) or Belgian endive dressed with a Walnut Oil or Hazelnut Oil

Vinaigrette, (see separate recipes).

 

Lightly toast semolina or country bread then cover with thinly sliced

cheese. Sprinkle roasted walnuts or hazelnuts over the cheese and season

with pepper and a little chopped chervil, tarragon, or parsley. Cover with

sliced pears.

 

LIMBURGER SANDWICH

This is a cheese that seems to be appreciated by people like my father-in

other words, those of an earlier generation, though if it were better

known, I think many people of my generation would like it too. Alter

making this sandwich for a photo shoot for Saveur magazine, the

photographer and I sat down to feast on the props. We found this sandwich

so delicious that I asked editor Christopher Hirsheimer for permission to

use it here. Limburger is definitely a fragrant cheese, but it should be a

little firm and have a good, clean scent that is appealing, not overwhelming.

 

Spread French bread or a white country bread with butter. Add a few butter

lettuce leaves, sliced tomato, and several good slices of Limburger. Top

with very thinly sliced white or red onion and roasted crushed

walnuts. Top with bread and enjoy this wonderful robust combination of

elements.

 

CLASSIC AMERICAN GRILLED CHEESE

Put 3 or 4 thin slices of cheese between 2 slices of sturdy white or

whole-wheat sandwich bread. Melt 2 or 3 teaspoons butter in a skillet just

large enough to hold the sandwich, add the sandwich, and cook over medium-

low heat until golden on the bottom. Remove, add more butter to the pan

and cook on the second side until golden and the cheese is melted. Cover

the pan to hasten the cooking. Slice in half and serve. Serve this

favorite with a side of pickled vegetables, Sweet and Sour Quinces with

Dried Fruit, (see separate recipe), or a mound of coleslaw. In the fall,

wash it down with a glass of cold apple cider.

 

GRILLED CHEDDAR ON RYE WITH ONION

Use light or dark rye bread and a good aged Cheddar. Slice a small tomato

into rounds and a small onion into thin wedges. Saute the onion in 2

teaspoons oil in a small skillet over high heat until golden, about 7

minutes. Season with salt and pepper. Build the sandwich this way: bread,

a thin covering of cheese, the tomato, onion, another covering of cheese,

and a second slice of bread. Cook on both sides in butter or olive oil.

 

GRILLED FONTINA OR TELEME WITH SAGE LEAVES

Fontina, creamy soft rice rind Teleme, and fresh sage seem to be made for

each other. Halve a square of focaccia or cut 2 slices of country

bread. Cover one piece with sliced Fontina or Teleme cheese. Sauté 6

fresh sage leaves in 1/2 teaspoon olive oil or butter until dark green and

set them on the cheese. Cover with a few more slices of cheese and the

second piece of bread. Cook on both sides in butter or olive

oil. Delicious served with a fennel or mushroom salad.

 

GRILLED CHEESE WITH SALSA

Pico de Gallo, Tomato-Avocado Salsa, Tomatillo Salsa, and Green Chile and

Mint Salsa, (see separate recipes), are all good matches with grilled

cheese. Layer Muenster, Monterey Jack, or mild Cheddar between slices of

white or wheat bread and cook in butter or oil. When done, remove the top

and spoon on as much salsa as the sandwich will hold. Return the top and

serve with plenty of napkins. Made with tortillas, you have a quesadilla.

 

GRILLED CHEESE WITH CHILE AND CILANTRO

Thinly slice Cheddar, Monterey Jack, or Muenster cheese. Spread 2 slices

of bread with a layer of Harissa or pureed chipotle chile (see separate

recipes). Top one piece with a few slices of cheese, then add fresh

cilantro sprigs and sliced tomato, another slice of cheese, and the second

slice of bread. Grill and serve with a side of Pickled Onions, or Pickled

Carrots and Garlic with Cumin, (see separate recipes).

 

GRILLED CREAM CHEESE SANDWICHES

Cream cheese can be grilled, too, and it's very good this way since its

delicacy sets off the flavor of the bread. Use a serious, nutty,

multigrain bread; otherwise, pair it with savory condiments such as

Tomato-Basil Pesto, or Salsa Verde (see separate recipes) or with sweet

ones-a tart marmalade, fruit butters, and fresh fruits. Try making grilled

cream cheese sandwiches with a fruit bread. They make an unusual brunch or

breakfast offering. Just spread softened cream cheese between 2 slices of

bread and fry in a small amount of butter over medium heat on both sides

until the cheese has softened.

 

 

 

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