French Mountain Glory

French Mountain Glory
Staff Writer
Laura Werlin

French Mountain Glory

This sandwich gives a nod to the ingredients that compose a French mountain dish called tartiflette. The two stars of the dish are an exquisite cave-aged French mountain cheese called Comté and a rather strong cheese called Reblochon. Don't worry if you don't like strong cheeses, though. Brie or Camembert make fine substitutions. Bacon and onions round out the traditional dish, and usually potatoes do, too. But here, the potatoes are part of the bread.

4
Servings
181
Calories Per Serving
Deliver Ingredients

Notes

To read more about Laura and her fabulous grilled cheese recipes, visit her website

Ingredients

  • 4 slices bacon
  • 1/2 medium onion, thinly sliced
  • Salt, to taste
  • 8 Ounces Comté cheese, coarsely grated (or use Gruyère, raclette, or Swiss)
  • 8 cornichons, coarsely chopped (or use 2 medium dill pickles)
  • 2 Tablespoons butter, at room temperature
  • 8 sandwich-size slices potato bread
  • 6 Ounces Reblochon cheese, sliced (or use Camembert or Brie)

Directions

Line a plate with paper towels. Cook the bacon in a large nonstck skillet over medium-high heat until crisp. Transfer the bacon to the paper towels to drain. When cool, break each slice in half. Set aside. 

Discard all but about 1 tablespoon bacon fat from the skillet. Add the onion and cook over medium heat until soft and beginning to brown around the edges, 8-10 minutes. Salt lightly. 

In a small bowl, toss the Comté and cornichons together. Spread butter on one side of each slice of bread. Place 4 slices of bread, buttered side down, on your work surface. Distribute the onion on the bread, followed by the Comté-cornichon mixture and the Reblochon. Place the bacon slices on the cheese and top with the remaining bread slices, buttered side up. 

Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 3-4 minutes, until the undersides are golden brown. Turn the sandwiches, pressing each one firmly with a spatula to compress the filling. 

Cover and cook for 3-4 minutes, until the undersides are well browned. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool for 5 minutes. Cut in half and serve. 

Nutritional Facts

Total Fat
6g
9%
Sugar
6g
7%
Saturated Fat
3g
13%
Cholesterol
29mg
10%
Carbohydrate, by difference
11g
8%
Protein
22g
48%
Vitamin A, RAE
100µg
14%
Vitamin B-12
1µg
42%
Calcium, Ca
775mg
78%
Choline, total
27mg
6%
Folate, total
3µg
1%
Magnesium, Mg
32mg
10%
Phosphorus, P
730mg
100%
Selenium, Se
14µg
25%
Sodium, Na
1053mg
70%
Water
62g
2%
Zinc, Zn
3mg
38%

French Shopping Tip

Ingredients like olive oil, shallots, mustard, cream, stock, and butter will help bring French flavors to your cooking.

French Cooking Tip

French cuisine is renowned for slow-cooked sauces, however a quick pan sauce will do just as well; after sautéing a piece of meat or fish, remove it from the pan, deglaze with brandy or wine, finish with a touch of butter or cream and voilà!