Unbreaded

Weekend Recipe: Taleggio, Cherry Mostarda And Arugula Grilled Cheese

Today marks the end of National Grilled Cheese Month 2009, so we wanted to feature this recipe from the winner of the Artisanal Bistro contest. Here is what Eric Zawacki had to say about his creation;

“The sweetness and pepperiness of the Mostarda and Arugula cut the richness and stinkiness of the strong Taleggio. Once the Taleggio melts it gets extra gooey and accomponies the other flavors and crispy Peasent Bread perfectly.”

Hit the jump for the full recipe.

Sandwich

- 2 Slices Pane Rustica (Italian Peasant Bread) Cut 3/4 Inch Thick
- 1/4 Pound Taleggio Cheese, Rind Removed, Cut Into 1/4 inch Thick Slices
- Handful of Arugula
- 4 Heaping Tablespoons of Cherry Mostarda (Recipe Follows)
- Room Temperature Butter

Cherry Mostarda

- 3&1/2 Cups Sugar
- 3/4 Bottle Of Red Wine (Preferably Primitivo)
- 1/4 Cup Black Pepper
- 2 Quarts Pitted Red Cherries
- 1&1/2 Cups Stone Ground Mustard
- 1/4 Cup Tuffle Oil

Mostarda Procedure

- Combine Sugar, Wine, Mustard and Pepper In A Saucepan
- When Mixture Comes To A Boil, Lower Heat, Add Cherries And Truffle Oil
- Simmer, Stirring Occasionally Until Cherries Are Soft And Breaking Apart
- Cool To Room Temp

Sandwich Procedure

- Preheat Oven To 350 Degrees
- Cover One Slice Of Bread With Taleggio Cheese (Layering If Necessary)
- Top With Cherry Mostarda And Arugula
- Butter Other Slice Of Bread And Form Sandwich (Buttered Side Up)
- Add Tbspn Of Butter To Pan And Melt
- Place Sandwich (Buttered Side Down) In Pan, Butter Top Side Of Sandwich
- Cook Til First Side Is Golden Brown Then Flip
- Cook For 30 Seconds Then Place Pan In Oven
- Remove Once Cheese Is Melted And Gooey
- Cut In Half And Serve

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