Gruyère and Gorgonzola with Hazelnut Butter

Staff Writer
Gruyère and Gorgonzola with Hazelnut Butter
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
646
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. 

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.

Nutritional Facts

Total Fat
47g
73%
Sugar
7g
N/A
Saturated Fat
21g
100%
Cholesterol
105mg
35%
Protein
29g
58%
Carbs
28g
9%
Vitamin A
276µg
31%
Vitamin B12
1µg
18%
Vitamin B6
0.2mg
8.5%
Vitamin C
1mg
2%
Vitamin D
0.6µg
0.2%
Vitamin E
4mg
18%
Vitamin K
6µg
7%
Calcium
768mg
77%
Fiber
3g
11%
Folate (food)
46µg
N/A
Folate equivalent (total)
151µg
38%
Folic acid
62µg
N/A
Iron
2mg
12%
Magnesium
65mg
16%
Monounsaturated
19g
N/A
Niacin (B3)
2mg
10%
Phosphorus
549mg
78%
Polyunsaturated
4g
N/A
Potassium
229mg
7%
Riboflavin (B2)
0.4mg
25.8%
Sodium
813mg
34%
Sugars, added
6g
N/A
Thiamin (B1)
0.3mg
21.8%
Trans
0.7g
N/A
Zinc
4mg
26%