A new restaurant opened near my office that only served grilled cheese sandwiches. There is also a restaurant that makes waffle sandwiches. I guess people in my part of town like creative sandwiches.
I haven't at either restaurant yet, but I these specialized restaurants are kind of fun. When I went to New York in December, we went to a rice pudding restaurant and a macaroni and cheese restaurant.
I'm not sure what kind of grilled cheese sandwiches they make, but this sandwich is posh enough for a grilled cheese sandwich restaurant. It's crunchy, gooey, savory, and a little sweet.
The ingredients for this recipe are brie, coconut oil, crunch but fresh bread, prosciutto, and fig spread.
I spread coconut oil on one side of each slice of bread. Whenever I buy coconut oil, it liquifies. Is my cupboard too warm?
I placed one piece of bread, oil side down, in a hot skilled. I place thin slices of brie on top of the bread.
I layered on a couple slices of prosciutto. Prosciutto is dry cured ham. The name is latin in origin and means "to suck out." The ham is cleaned, salted, and left for a couple of months. During this time the meat is pressed to remove any blood. After two months, the salt is cleaned off the ham, and it rests in a cold environment until completely dry.
I spread fig spread on the other slice of bread and placed it on top of the prosciutto. The spread is down, and the coconut oil is on top.
I cooked each side until the bread was golden brown, and the cheese was melted.
Brie is one of my favorite cheeses. It's so soft, creamy, and mild. I like as strong cheese as well, but sometimes you need a mellow cheese in your life.
This is like a fancier ham and cheese. The layer of fig spread adds a nice sweetness. It's a toothsome combination.
The bread is buttery and crisp. It's easy and quick, but very satisfying too.