MINI GRILLED CHEESE SANDWICHES
Who doesn't love these? Use truffle oil and fancy cheeses to make them seem gourmet.
1/2 lb. (2 sticks) salted butter, melted
20 slices potato bread (or other bread if you don't have potato bread)
One 12-oz. package 4-cheese blend or grated Asiago, Parmesan, Fontina and Provolone
3 cups fresh baby spinach or arugula leaves
Truffle oil or chili oil (optional)
- Place a piece of wax paper on each of 2 baking sheets. Spread out 10 slices of bread on each baking sheet. Using a pastry brush, brush each slice with melted butter (Add a few drops of truffle oil or chili oil to the melted butter, if desired), turn bread over and brush other side.
- Sprinkle two tablespoons cheese on each bread slice and cover with spinach or arugula. Place the other slice of bread on top and butter the top of the bread completely.
- Cook the sandwiches in a large frying pan or on a griddle. Spray a frying pan with olive oil spray and bring to medium-high heat. Place sandwiches in the pan and let them brown for two to three minutes. Flip them over and cook for two to three minutes, or until brown. (I press a weight on the top of the sandwiches to get them crispy, but you can use a spatula to hold each one down.)
- To serve, cut off the crusts, then cut each sandwich into 6 bite-size pieces. Serve warm.
Tip: You can make these ahead of time and store. After you cut off the crusts, place the pieces in a freezer bag, separating the layers with wax paper. To reheat frozen sandwiches, place them on a baking sheet and bake them in a 375 degree oven for 10 minutes. They will keep for up to one month in the freezer.
1 Small Red Beet, coarsely grated (wear gloves)
1/4 cup Sugar
1/4 cup Salt
1/4 cup pulled Dill
1 Lemon, zested
- In a medium bowl, whisk the sugar, kosher salt, lemon zest and dill. Line a baking sheet with plastic wrap.
- Spread half of the sugar mixture on the prepared baking sheet and put salmon on top. Sprinkle the remaining sugar mixture evenly over the salmon then put the grated beets on top.
- Refrigerate until the fish is slightly firm, about an hour or more. You could also let it marinate overnight if you want.
- When ready, rinse the salmon and slice thin.
Pickled Mustard Seeds
1/2 cup Mustard Seeds
1/2 cup Seasoned Rice Wine Vinegar
- Put both in a small jar. Give a good shake and place in the fridge.
- Your mustard seeds will be ready in a couple hours.
- Store in fridge. They are delicious on anything. I have added to them to soups, eggs, steaks, sandwiches and salmon.
To assemble: Bake Grilled Cheese. Remove from the oven when the cheese starts to melt. Add a dollop of creme fraiche and a slice of your beet cured salmon. I adorned with cut chives and pickled mustard seeds.