Grilled Cheese Sandwich With Garlic Confit And Baby Arugula
Prep Time:
Cook Time:
Servings:
Ingredients
  • 8 thin slices rye country bread
  • 1/4 cup oil from garlic confit
  • 4 ounce baby arugula
  • sea salt and freshly ground black pepper, to taste
  • 1/2 cup garlic confit*
  • 8 ounce aged cheddar, gruyère, fontina or manchego, grated coarsely
Directions
  1. Place 4 slices bread on a cutting board and brush with the olive oil reserved from the garlic confit. Turn the slices over and spread the grated cheese on the non-oiled side. Top each slice with a heap of the baby arugula.
  2. Season with salt and pepper, to taste. Spread the garlic confit on the remaining slices of bread. Place them on top of the baby greens and press firmly to seal the sandwiches. Brush the top of the sandwiches with the remaining oil.
  3. Heat a large, heavy-bottomed frying pan over medium-high heat. Add the sandwiches, reduce heat to medium, and cook until golden brown, about 4-5 minutes. Flip the sandwiches and cook the other side until golden brown and the cheese has melted completely, about 3-4 minutes. Serve hot.