I present to you, in order of least to most magical:
seeing a double rainbow < writing “cheese” twice in one recipe title < eating the thing that necessitated two uses of “cheese”
Soon enough, I’m going to lobby for a keyboard shortcut for “cheese,” because I’m not stopping anytime soon.
I know, Ron. I know. And that was just breakfast, Boo.
This isn’t just some grammar technicality either: there are two cheeses involved here. I mean what I say. Except when I say, “Yes, I’d love to come to one of those parties where you’re supposed to buy stuff you don’t want just to be polite YAY CANDLES.”
Ahem. Let me tell you about this sandwich, though.
A grilled cheese with just goat cheese, while delicious, would be a solid zero on the meltiness scale. Hence, we add mozzarella: trusty, reliable, but not the star here. Not too much of a diva, that Mozz (and this is where I make a Morrissey joke for my music nerd friends).
Cooking the cherries down to a quick compote is an extra step, and I dislike those as much as the next hungry sandwich-maker. That said, it’s a good idea, because: 1) a little extra sweetness never hurt anybody, especially when you have tangy bread and tangy cheese; 2) assembling a sandwich with little red orbs that want to roll out and all over your counter will drive you positively loony; 3) you’re already pitting them, so you’re prepared for a little extra work anyway; and 4) mostly that second thing … and the first one.
If you want to make this out of season, like a rebel–or you’re just a little lazy–use cherry jam. In fact, any jam you’re fond of will do.
Fruit and goat cheese is a tried-and-true combo, but the rye bread here takes this sandwich to the top… And over. Over the top. I haven’t met a bread I don’t like, but the deep flavor of rye gets me every time.
I went with one slice of mozzarella per sandwich, but I don’t think it’d be too outrageous to go for two. You do you, friend!
Still, even at a reasonable amount of oozing cheese, I had a hell of a time trying to make this look semi-attractive. The sandwich didn’t just wake up like this, you know. It’s not Beyonce. And even Beyonce has to find the right angles.
…I tried. Then I ate–and if you’re feeling this combination of messy+tangy+tangy+melty+sweet+juicy, grab yourself a napkin and LET’S GO. We need a snack before demolishing that wheel of cheese for dinner, correct?
I knew you’d understand.
Your Friend in Cheesus,
-d.
- 1 1/2 cups pitted fresh cherries
- Juice of 1/2 lemon
- 1 teaspoon honey (or more, depending on how sweet your cherries are)
- A few turns freshly ground black pepper
- 4 slices good rye bread
- 3 ounces goat cheese
- 2 slices mozzarella (or another mild, well-melting cheese)
- Butter
- First, make a quick compote by combining cherries, lemon juice, honey, and black pepper in a small saucepan over medium heat. Use a wooden spoon to crush the cherries as they cook until the mixture is bubbly and thick, about 5 minutes. Set aside.
- Butter one side of each bread slice well, all the way to the edges. Layer compote, goat cheese, and mozzarella on the non-buttered sides, and close the sandwiches.
- Cook in a preheated skillet (preferably cast iron) over medium-low heat until well-melted and browned, about 4 minutes per side--but keep a good eye on it and flip if the bread is browning too quickly.
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