15 minutes
Classic grilled cheese with the nutty richness of Comte cheese and the tangy kick of a mustard-cornichon dressing.
slices
Aged Raw Milk Comte Cheese, sliced
0 oz
tablespoons
Mustard-Cornichon Dressing
tablespoons
1. Spread Mustard-Cornichon Dressing
Spread a nice layer of mustard-cornichon dressing on one side of each whole wheat bread slice, covering the surface right to the edges.
2. Add Comte Cheese
Lay the slices of Comte cheese generously on one of the bread pieces, then place the other slice of bread on top, spread side down, to form your sandwich.
3. Grill the Sandwich
Place a pan on medium heat and melt a pat of butter. Once melted, gently place the sandwich in the pan and fry until the bread is golden brown and the cheese is melted, about a few minutes on each side.
4. Serve Immediately
Remove the grilled cheese from the pan and serve immediately while the cheese is still melted.
Choose a sourdough or a mild rye bread with a good crust for texture and enough structure to hold the cheese and spread, with irregular holes for cheese to ooze through slightly.
Use moderate heat to ensure the cheese melts thoroughly and the bread develops a beautiful, even golden crust without burning.
Handling and Grating
Use high-quality, unsalted butter, softened at room temperature. Spread a generous layer on each side of the bread, covering all corners for an even crust. Consider mixing with mayonnaise for extra tang and browning.
Press gently with a spatula or use a sandwich press to encourage even cooking and help the cheese adhere to the bread without flattening the sandwich excessively.
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