- Non-stick Skillet: Essential for evenly cooking grilled cheese sandwiches without the cheese sticking to the pan.
- Cast Iron Griddle or Fry Pan: Offers a traditional grilling experience with excellent heat retention.
- Sandwich Press / Clamshell Grill (specific for making grilled sandwiches): Ensures even, crispy results on both sides of your bread without using oil.
- Chef's Knife: Important for efficiently dicing ingredients like onions and escarole.
- Cutting Board: A basic tool for safely cutting vegetables, cheese, and bread.
- Mandoline Slicer (optional): For uniformly slicing onions to create a jam-like texture in the dish.
- Grater or Food Processor (for optional ingredients like cheese): Useful if you prefer finely grated Taleggio instead of thinly sliced.
- Cheese Slicer: For evenly cutting the Taleggio into thinner pieces for better melting and distribution in your sandwich.
- Mixing Bowls: Used for combining ingredients like onion jam, cheese, and other fillings or dressings.
- Spatula: Specifically designed for sliding under grilled items cleanly without damage.
4 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)
4 teaspoons extra-virgin olive oil
1 1/2 tablespoons onion or fig jam
12 to 14 ounces chilled Taleggio or Italian Fontina, sliced
1/4 pound escarole, center ribs discarded and leaves cut crosswise into 1-inch pieces (about 2 cups)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
AboutI create simple, delicious recipes that require 10 ingredients or less, one bowl, or 30 minutes or less to prepare.
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