Sage Grilled Cheese

Page 115

Cuisine: North American | Course Type: Other

(3 reviews)

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Recipe Reviews

I must agree with the other reviewers here. This was a delightful version of a grilled cheese sandwich. We didn't have Gruyere, and so substituted manchego.

What I really liked about this sandwich is not just that it was delicious, but it also is infinitely variable. The outside was brushed with olive oil, pepper, and sage. You could easily substitute other herbs (I'm thinking basil here) as well as vary the cheese type.

I will remember this recipe, and try it in many variations.

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I decided to make this to go with the Pappa al Pomodoro page 164. This is definitely a grown up version of grilled cheese. I liked the little crispy bits of sage on this. I didn't brush quiet as much sage onto my husbands sandwich since he's not a big sage fan. He liked the sandwich but wanted ham added to his. I used Swiss. I wasn't sure if I'd like it grilled with olive oil since I like my sandwiches grilled in butter but this worked really with with the sage and swiss.

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We quite enjoyed this sandwich -- the sage, along with some cracked black pepper, is warmed in EVOO and then the cooled-down infused oil is brushed on the cheese sandwich prior to grilling.

I used Gruyere cheese. The flavors are definitely assertive but I tend to like that.

Served with the Zuni farro soup and I thought the flavors (sage vs. kale) competed with each other too much ... but my husband assures me I am wrong about that-- he enjoyed the combo.

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