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Gourmet grilled cheese sandwich with parsley salad Photo by Erik Putz
Take your grilled cheese up a notch with aged cheddar, crisp apple slices and and red onion on artisanal bread. Comfort food has never tasted so good.
4 tsp honey
8 slices artisanal multi-grain bread
2 cups grated aged cheddar
1 cup thinly sliced red onion
1 cup thinly sliced apple
4 tbsp butter, melted
2 cups flat-leaf parsley
1/2 cup coarsely chopped hazelnuts
1 tbsp cider vinegar
1 tsp canola oil
SPREAD 1 tsp honey on a slice of artisanal multi-grain bread. Top with 1/4 cup grated aged cheddar, red onion and apple. Top with another 1/4 cup grated cheddar, then sandwich with another bread slice. Brush top and bottom with butter. Repeat, making 4 sandwiches in total.
HEAT a large non-stick frying pan over medium. Arrange sandwiches in pan. Cook, flipping halfway through, until bread is golden brown and cheese is melted, 6 min.
TOSS flat-leaf parsley with hazelnuts and apple in a medium bowl. Whisk apple-cider vinegar with canola oil and 1 tsp honey. Drizzle over parsley salad and toss until coated.
Calories 628, Protein 24g, Carbohydrates 57g, Fat 36g, Fibre 8g, Sodium 749mg.
Excellent source of Iron.
Grilled cheese & herb salad Pair it with: A local riesling A cheese sandwich calls for a wine with decent acidity as well as a touch of sweetness. This fruity, off-dry Ontario riesling delivers lemon, lime and apple aromatics, plus flavours of honeyed exotic fruits. Our pick: Inniskillin Late Autumn Riesling, Ontario, $14.
Trend Alert: Eating local Local ingredients are easy to add to every day meals. Find all you need for this recipe at your farmers’ market.