Recipe: Griddled Cheese Sandwich With Sage And Crushed Coriander Seed
There is a magical alchemy that happens when really good bread made with freshly milled local grain meets a complex, semi-hard cheese from pastured cows and then direct heat is applied. I think the technical term is gooey crunchy yumminess.
Griddled Cheese Sandwich with Sage and Crushed Coriander Seed
Per sandwich:
2 slices of a local, whole grain sourdough bread
2 oz local semi-hard cow’s milk cheese (I like Churchtown Dairy’s Wendell)
2 leaves fresh sage, minced
1 teaspoon Dijon mustard
¼ teaspoon freshly crushed coriander seed
1 Tablespoon mayonnaise
1 teaspoon butter
1 teaspoon olive oil
Method:
Get your heavy bottomed pan ready for action.
Spread one side of each slice of bread with a thin layer of the Dijon mustard. Scatter the sage over the mustard and evenly lay out the cheese. Place one slice over the other to make a sandwich.
Thinly spread the mayonnaise evenly over the outside of both sides of the sandwich.
Heat the pan with the olive oil and butter over medium heat. Once the butter is fully melted add the sandwich. Scatter the crushed coriander seeds around the sandwich so they sizzle a little in the oil and butter mixture. Press down on the top of the sandwich from time to time to help the cheese melt and give the bread full contact with the pan.
In about 2 minutes, turn the sandwich over. You are looking for great color and aroma on each side and a peek of melting cheese visible on the edges.
Remove from the pan and devour. Lately I’ve been pouring myself a glass of chilled rosé I have on hand for times like these.
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