Gruyère and Gorgonzola with Hazelnut Butter

Gruyère and Gorgonzola with Hazelnut Butter
Staff Writer
Laura Werlin

Gruyère and Gorgonzola with Hazelnut Butter

Some of the best hazelnuts in the world are grown in the northern part of Italy, in the Piedmont region. Nearby, the region of Lombardy is home to gorgonzola cheese, and just over the mountains in Switzterland is where they make Gruyère. Like the geography that connects the ingredients, the flavors in this delicious sandwich come together seamlessly. 

4
Servings
450
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup hazelnuts, toasted
  • 1 1/2 Teaspoon vegetable oil
  • 2 Tablespoons butter, at room temperature
  • 8 sandwich-size slices Italian bread
  • 6 Ounces Gruyère cheese
  • 6 Ounces gorgonzola dolce cheese
  • 4 Teaspoons honey

Directions

Put the hazelnuts in the bowl of a food processor and process until the hazelnuts are coarsely chopped. Add the oil and continue to process until the mixture is thick but spreadable, similar to chunky peanut butter. 

Spread butter on one side of each slice of bread. Place 4 slices of bread, buttered side down, on your work surface. Spread the hazelnut butter on the bread. Distribute the Gruyère over the hazelnut butter. Scatter the gorgonzola over the Gruyère and drizzle with the honey. 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 2-3 minutes, until the undersides are well brownded. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2-3 minutes, until the undersides are golden brown. 

Remove the cover, turn the sandwiches once more, and press firmly with the spatula once again. Cook for 1 minute, or until the cheese has melted completed. Remove from the pan and let cool for 5 minutes. Cut in half and serve. 

Nutritional Facts

Total Fat
26g
37%
Sugar
4g
4%
Saturated Fat
5g
21%
Cholesterol
27mg
9%
Carbohydrate, by difference
37g
28%
Protein
17g
37%
Vitamin A, RAE
67µg
10%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
328mg
33%
Fiber, total dietary
4g
16%
Folate, total
10µg
3%
Iron, Fe
3mg
17%
Magnesium, Mg
86mg
27%
Manganese, Mn
2mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
418mg
60%
Riboflavin
1mg
91%
Selenium, Se
29µg
53%
Sodium, Na
718mg
48%
Thiamin
1mg
91%
Water
37g
1%
Zinc, Zn
2mg
25%

Gorgonzola Shopping Tip

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

Gorgonzola Cooking Tip

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