Grilled Cheese Sandwich with Garlic Confit and Baby Arugula
Ingredients
- freshly ground black pepper to taste
- sea salt to taste
- ½ cup Garlic Confit cloves
- 2 large handfuls baby arugula (4 oz) (113gr)
- 8 oz (227gr) aged Cheddar, Gruyère, Fontina or Manchego – coarsely grated
- ¼ cup olive oil from Garlic Confit
- 8 thin slices rye country bread
1. Step 1: Place 4 slices of bread on a cutting board and brush with the olive oil reserved from the garlic confit. Turn slices around and spread the grated cheese on the non-oiled side. Top each slice with a heap of the baby arugula. Sprinkle with salt and pepper to taste. Spread the garlic conf...
What wines go with Grilled Cheese Sandwich with Garlic Confit and Baby Arugula?
Sauvignon Blanc Wines from California
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