I couldn't let National Grilled Cheese Month end without creating a wildly delicious grilled cheese sandwich. At first, I wanted to recreate Hog Island Oyster Company's famous three-cheese panini at home. However, I didn't have time to go to Cowgirl Creamery at the Ferry Building and pick up the exact cheeses the oyster place uses to make the 'wich. Thus, I decided to invent my own version using three types of cheese from my local supermarket.
For authenticity, I selected Cowgirl Creamery's most famous cheese, the triple cream Mt. Tam. This acts as a binding cheese that's hold the sandwich together. Next, I wanted a cheese ideal for melting, so I opted for an Italian fontina. Finally, for a layer of extra flavor, I choose a cave-aged nutty gruyere. The resulting sandwich is to die for, a truly gourmet creation that is both comforting and elegant. To look at my recipe, read more.
Patience is the key to making this sandwich. For the bread to be perfectly crisp and the cheese oozingly melted, you must cook it slowly.
1 loaf of ciabatta bread Makes 1 sandwich.
butter, for melting
1/8 of Cowgirl Creamery's Mt. Tam cheese
2 ounces Italian fontina, thinly sliced
1/4-1/2 cup finely grated cave aged gruyere cheese
1 loaf of ciabatta bread
Makes 1 sandwich.