Treats at The Titty Table: Fancy Grilled Cheese ‘Colette’

Fancy Grilled Cheese aka ‘Colette’

(Brie, caramelized pears, & arugula with fig preserves)

That’s right. This here, grilled cheese, is a classy dame that deserves a name. She’s the type of sandwich you want to take out for an expensive cocktail first, then maybe serenade her with your own rendition of “Lady,” by Styx. Then nestle her alongside a crisp and elegant mixed greens salad, whispering sweet nothings whilst taking that first bite. Yup, It’s that good. I ended up making this three nights in a row, for three different people, and every time they made the same long, low ‘mmmmmmm’ food moan.

Bonus! You should listen to this song while cooking or slowly devouring it. (Or both!!)

 

Grilled Cheese

serves 4

2 Bosc pears, cored & sliced into ¼ slices

1 package of brie, also sliced into ¼ slices; I used Trader Joe’s Double Crème

1 jar fig preserves

1 package of baby arugula

8 slices of sourdough bread, or rustic white bread; check out your market’s bakery area & find the fresh-made ones, which are much better than any of the ones in the actual bread aisle

Butter

1

Schmear 4 slices of bread with some of the fig preserves, then add some Brie slices, just enough to cover the bread, set aside (these will be the ‘bottom’ of the sandwich). Schmear the remaining 4 slices of bread with more fig, set aside (these will be the ‘top’ pieces). Next, prepare the caramelised pears—heat a pan over medium heat, coat with some butter, and add pears (work in batches so you don’t overcrowd the pan). Cook about 3–4 minutes on each side, or until they have a nice golden color but still retain their shape. Transfer to a plate, set aside, and wipe down the pan to remove any sticky pear juices. Now you’re ready! Heat some butter over medium heat, and add 1–2 of the ‘bottom’ slices—depending on your pan size, and cook for about 3–4 minutes. Once the brie starts to melt and the bread looks nice and golden, add about 6 pear slices, a small handful of the arugula, and add ‘top’ pieces, schmeared side down. Then, before you flip the sandwich, apply a little more butter to the pan. Cook for another few minutes, or until golden. Slice in half and serve with salad. *Cue sexy food moans.

4

 

The Salad

Use any bag of your fave mixed greens

 

White Balsamic Vinaigrette

2 tbsp. minced shallots (about 1 large shallot)

1 large lemon, zested & juiced

1 tbsp. of honey

1 tsp. Dijon mustard

¼ cup white balsamic vinegar (if you can’t find this, Champagne vinegar is great)

¼ tsp. salt + a few pinches of ground black pepper

½ cup extra virgin olive oil, or grapeseed oil

In a large bowl, combine all ingredients, except the oil. Then, while whisking vigorously, very slowly drizzle in the oil, a few drops at a time. When done, drizzle as desired over mixed greens. Add some toppings too, if you like! Anything goes—cherry tomatoes, cucumber slices, roasted beets, shredded carrots, maybe some toasted nuts, etc.  This is where you can really cater to your own taste!

 

*TIPS!

– If you’re feeding a large group, keep finished sandwiches warm in the oven. Just put a parchment lined sheet pan in a 250 degree oven and slide ‘em on in when done.

– Don’t like pears? Try apples instead! Prepare the same way as pears.

– Wanna make it a lil’ heartier? Add a couple of slices of prosciutto.

Be the Queen of your Grilled Cheese Castle! 

All images are courtesy of Christy Kelley.

Share

Leave a Reply

Your email address will not be published. Required fields are marked *