Photo: Juan Patiño Photography
A topping made from Italian and Greek pepperoncini peppers, cornichon pickles and a dash of white wine give this grilled treat a tangy kick. Megan Johnson, chef at Casellula Cheese & Wine Café in New York, uses a mix of Emmenthaler, Gruyère and Scharfer Max, a buttery, rich Alpine cheese.
IngredientsFor the garlic nutmeg butter:
Preheat oven to 350°.
Make garlic nutmeg butter: Mix together all ingredients in food processor.
Make pickled pepper relish: Place all ingredients in a food processor and pulse together until they are the texture you’d like.
Spread garlic nutmeg butter liberally on both sides of the bread. Fill each sandwich with 1 slice of Scharfer Max, 1 slice of Emmenthaler and 2 slices of Gruyère.
Griddle sandwiches on a cast iron skillet until both sides of the bread are golden brown.
Place sandwiches on a baking sheet in the oven for 5 to 7 minutes or until cheese is nice and gooey.
Serve relish on the side.
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Published on March 16, 2012