Griddled Fondue Sandwich with Pickled Pepper Relish Recipe

Recipe created by Megan Johnson
Oprah.com | March 16, 2012

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.

Serves 4

Ingredients

For the garlic nutmeg butter:

1 pound butter
5 cloves garlic, finely chopped
Half a nutmeg, grated
Pinch of salt

For the sandwiches:

4 slices Scharfer Max cheese
4 slices Emmenthaler cheese
8 slices Gruyère
8 slices rye bread

For the pickled pepper relish:

2 cups Italian and Greek Pepperoncini peppers
1 cup cornichon pickles
1 small shallot, chopped
1 tsp. red chili flakes
1 Tbsp. crisp white wine
Salt and pepper to taste

Directions

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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Printed from Oprah.com on Thursday, May 23, 2013