Grilled Cheese Sandwich with Garlic Confit and Baby Arugula

Grilled Cheese Sandwich with Garlic Confit and Baby Arugula
Viviane Bauquet Farre

Ingredients

  • thin slices rye country bread
  • 1/4 cup  oil from garlic confit
  • 4 ounces  baby arugula
  •   Sea salt and freshly ground black pepper, to taste
  • 1/2 cup  garlic confit*
  • 8 ounces  aged Cheddar, Gruyère, fontina or manchego, grated coarsely

What is it about melted cheese? Just about anything oozing with melted cheese tastes delicious — like melted mozzarella on a flatbread pizza; sweet, nutty Asiago in a luscious mac and cheese; or earthy fontina in an unbearably sinful fondue with chipotle and tequila.

But perhaps the simplest recipe — the most adored of all — is the grilled cheese sandwich. When prepared with a crusty bread and stuffed with a cheese that melts to perfection, it is essentially irresistible. Here, this beloved sandwich takes on a gourmet twist. The secret ingredient: garlic confit!

When garlic is gently poached in olive oil, it becomes sweet, with a subtle flavor. The cloves become so soft that you can spread them on your toast — or in this case, in your grilled cheese sandwich. Pair the mellow garlic confit with zingy baby arugula and a nutty, pungent aged Cheddar, Gruyère, or fontina, and every luscious bite is mouthwatering.

Click here to see the Garlic Confit Recipe.

Directions

Place 4 slices bread on a cutting board and brush with the olive oil reserved from the garlic confit. Turn the slices over and spread the grated cheese on the non-oiled side. Top each slice with a heap of the baby arugula.

Season with salt and pepper, to taste. Spread the garlic confit on the remaining slices of bread. Place them on top of the baby greens and press firmly to seal the sandwiches. Brush the top of the sandwiches with the remaining oil.

Heat a large, heavy-bottomed frying pan over medium-high heat. Add the sandwiches, reduce heat to medium, and cook until golden brown, about 4-5 minutes. Flip the sandwiches and cook the other side until golden brown and the cheese has melted completely, about 3-4 minutes. Serve hot.

Notes

*Note: Click here to see the Garlic Confit Recipe. As an alternative to the garlic confit, you can also substitute garlic-infused oil.

Nutrition

Calories per serving:

430 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

22%

Servings:

4
  • Fat 85g 132%
  • Carbs 154g 51%
  • Saturated 46g 230%
  • Fiber 13g 53%
  • Trans 3g
  • Sugars 18g
  • Protein 89g 178%
  • Cholesterol 231mg 77%
  • Sodium 2,687mg 112%
  • Calcium 2,207mg 221%
  • Magnesium 245mg 61%
  • Potassium 1,414mg 40%
  • Iron 12mg 66%
  • Zinc 12mg 82%
  • Phosphorus 1,634mg 233%
  • Vitamin A 4,961IU 99%
  • Vitamin C 49mg 82%
  • Thiamin (B1) 1mg 85%
  • Riboflavin (B2) 2mg 105%
  • Niacin (B3) 14mg 71%
  • Vitamin B6 2mg 86%
  • Folic Acid (B9) 369µg 92%
  • Vitamin B12 2µg 33%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 14%
  • Vitamin K 143µg 179%
  • Fatty acids, total monounsaturated 21g
  • Fatty acids, total polyunsaturated 7g
See detailed nutritional info Have a question about nutritional data? Let us know.

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