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.
Serves 4
Ingredients
For the garlic nutmeg butter:- 1 pound butter
- 5 cloves garlic, finely chopped
- Half a nutmeg, grated
- Pinch of salt
- 4 slices Scharfer Max cheese
- 4 slices Emmenthaler cheese
- 8 slices Gruyère
- 8 slices rye bread
- 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.
More Grilled Cheese Recipes
Published 03/16/2012
