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EXTRAORDINARY GRILLED CHEESE
from "French Farmhouse Cookbook" by Susan Hermann Loomis

This flavorful appetizer comes straight from the mountains of Jura, where Comté cheese reigns supreme. Hearty yet sophisticated, it fits with the craggy mountains where hikers crowd the slopes in summer and winter brings cross-country and downhill skiers.

Sometimes I make this for lunch, for it is popular with all ages. You must use a hearty bread, either Sourdough Bread or a pain de campagne with a close crumb, so that it can soak up the custard without falling apart. Cut the "croûtes" in pieces, as described, or serve the sandwiches whole, along with a crisp green salad.

Try a Vin de Jura or a Riesling alongside.

Makes 4 to 6 servings
 French Farmhouse Cookbook
INGREDIENTS (CLICK TO BUY)

2 large eggs
1 cup lightly fruity white wine, such as Vin de Jura or Riesling
Sea salt and freshly ground black pepper
3 long slices sourdough bread, cut in half crosswise
1 tablespoon unsalted butter
1 tablespoon mild vegetable oil
2 cups grated Gruyère or Comté cheese
1/2 cup (loosely packed) flat-leaf parsley leaves

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PREPARATION

1. Whisk together the eggs, the wine, a generous amount of salt, and a touch of pepper in a small bowl; then transfer the mixture to a shallow dish that's large enough to hold the bread slices in one layer. Place the bread slices in the dish and leave them there for several minutes so they become thoroughly soaked with the mixture (without falling apart). Turn the slices over, if necessary, so they evenly soak up the mixture.
2. Heat the butter and oil in a nonstick skillet over medium heat. Add 3 slices of the bread. Top each slice with one third of the grated cheese, and then with a slice of the remaining bread.
3. Cook on one side until the bread is golden and the cheese is half melted, about 3 1/2 minutes (adjust the heat as needed so the bread turns a lovely gold color). Turn and cook on the other side until the bread is golden and the cheese is fully melted, an additional 3 1/2 minutes.
4. Meanwhile, mince the parsley.
5. Remove the sandwiches from the skillet, and cut them crosswise into 1-inch-wide (2 1/2 cm) strips. Arrange them on a warmed platter and sprinkle with the minced parsley.


Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Leasingham Bin 7 Riesling
This product is currently unavailable.
 
  FreshDirect Frozen Oven-Ready Light Sourdough Bâtarde - $3.99/ea
 16oz
 
Marcel Petite Comté Elegance, Aged 6-9 Months AOP - $21.99/lb
 
 
  Italian Parsley - $1.29/ea
 approx. 4oz
 
You May Already Have
  Alderfer Eggs Grade A Large Organic Eggs
This product is currently unavailable.
 
  La Baleine Fine Sea Salt - $4.69/ea
 26.5oz
 
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
 2.1oz
 
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
 
  Wesson Vegetable Oil - $4.49/ea
 24fl oz
 
Estimated Total:  
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