Who doesn’t love grilled cheese? It’s a classic. But that doesn’t mean it should be limited to Wonderbread and American cheese. Take this recipe for instance from Chef Eric Greenspan, who just opened a restaurant dedicated to grilled cheese on Melrose with the fitting name Greenspan’s Grilled Cheese. It calls for apricots, dijon mustard, raisin bread and arugula among other atypical grilled cheese ingredients. But even if you’re the strictest of grilled cheese purists, give this one a try, it won the 2008 Grilled Cheese Invitational.
Makes: 4 sandwiches
15 dried apricots
1 tablespoon nonpareil capers
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
8 slices dark raisin bread
5 tablespoons butter, at room temperature
4 small handfuls arugula
8 ounces taleggio cheese, rind removed, at room temperature
4 pinches fleur de sel.
1. Place apricots in small saucepan and add water just to cover. Bring to full boil and immediately remove from heat. Mix in capers, mustard and olive oil. Pulse in blender to chunky consistency; set aside.
2. Spread one side of each bread slice evenly (to the edges) with 1/2 tablespoon butter. With buttered sides down, top four slices with 2 tablespoons of apricot mixture, handful of arugula and equal portions of cheese. Top with remaining slices, buttered side up.
3. Place large skillet over high heat, and melt remaining 1 tablespoon butter. Reduce heat to low and add sandwiches. Cook until browned and crisp on both sides, about 2 minutes a side. Transfer to a platter lined with paper towels, and sprinkle each with a pinch of fleur de sel. Cut in half and serve.