Grilled Cheese Sandwich with Garlic Confit and Baby Arugula

Grilled Cheese Sandwich with Garlic Confit and Baby Arugula
Staff Writer
Grilled Cheese Sandwich with Garlic Confit and Baby Arugula

Viviane Bauquet Farre

Grilled Cheese Sandwich with Garlic Confit and Baby Arugula

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.

4
Servings
181
Calories Per Serving
Deliver Ingredients

Notes

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

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

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.

Nutritional Facts

Total Fat
9g
13%
Sugar
3g
3%
Saturated Fat
4g
17%
Cholesterol
27mg
9%
Carbohydrate, by difference
7g
5%
Protein
17g
37%
Vitamin A, RAE
56µg
8%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
11µg
12%
Calcium, Ca
243mg
24%
Choline, total
22mg
5%
Fiber, total dietary
2g
8%
Fluoride, F
20µg
1%
Folate, total
15µg
4%
Iron, Fe
1mg
6%
Magnesium, Mg
15mg
5%
Niacin
1mg
7%
Phosphorus, P
300mg
43%
Selenium, Se
10µg
18%
Sodium, Na
671mg
45%
Water
85g
3%
Zinc, Zn
1mg
13%

Grilled Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Grilled Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.