Grilled Cheese Sandwich with Garlic Confit and Baby Arugula Recipe


Nutrition

Cal/Serving: 430
Daily Value: 22%
Servings: 4

Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat21g32%
Saturated12g62%
Trans0g0%
Carbs39g13%
Fiber3g14%
Sugars5g0%
Protein22g45%
Cholesterol60mg20%
Sodium665mg28%
Calcium581mg58%
Magnesium62mg16%
Potassium369mg11%
Iron3mg18%
Zinc3mg19%
Phosphorus433mg62%
Vitamin A1245IU25%
Vitamin C12mg21%
Thiamin (B1)0mg23%
Riboflavin (B2)0mg25%
Niacin (B3)4mg19%
Vitamin B60mg22%
Folic Acid (B9)88µg22%
Vitamin B120µg8%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K36µg45%
Fatty acids, total monounsaturated6g0%
Fatty acids, total polyunsaturated2g0%
Have a question about the nutrition data? Let us know.

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

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.

2.789475
Ratings38

INGREDIENTS

  • 8 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

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.

Recipe Details

Click here to see more recipes from FoodAndStyle.com

Servings: 4
Total time: 25 minutes
Cuisine: American
Special Designations: Vegetarian

Notes and Substitutions:

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



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1 Comments

bestfoods's picture

Take care of your body. It’s the only place you have to live - http://on.fb.me/PWimxR

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