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:

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

Daily value:

22%

Servings:

4
  • Fat 21g 33%
  • Carbs 39g 13%
  • Saturated 11g 57%
  • Fiber 3g 13%
  • Trans 1g
  • Sugars 4g
  • Monounsaturated 5g
  • Polyunsaturated 2g
  • Protein 22g 44%
  • Cholesterol 58mg 19%
  • Sodium 672mg 28%
  • Calcium 552mg 55%
  • Magnesium 61mg 15%
  • Potassium 354mg 10%
  • Iron 3mg 16%
  • Zinc 3mg 20%
  • Phosphorus 408mg 58%
  • Vitamin A 183µg 20%
  • Vitamin C 12mg 21%
  • Thiamin (B1) 0mg 21%
  • Riboflavin (B2) 0mg 26%
  • Niacin (B3) 4mg 18%
  • Vitamin B6 0mg 21%
  • Folic Acid (B9) 92µg 23%
  • Vitamin B12 0µg 8%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 36µg 45%
MORE FROM EDAMAM Have a question about nutritional data? Let us know.
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