Today we drove eighteen miles, over back country roads, to my sister Lucy's house to have some grillled cheese sandwich fun. Our first composition was this roasted asparagus and Italian table (sheep) cheese creation on La Brea's Pain Rustique. Recipe and step by step pics after the jump...
Grilled Cheese & Asparagus:
1 lb. asparagus - washed, trimmed, and tossed with 1 1/2 T. olive oil, pinch of kosher salt, fresh ground pepper, 1 T. minced garlic at 400° for 15-20 minutes.
Assemble flat bread, cheese, roasted asparagus, 1/2 t. fresh thyme, squeeze of lemon juice, and top with more cheese. Butter bread to preference, and grill to desired browness.
Here's the step by step:
First the cheese. For this one we used a wonderful Italian table cheese (amazingly inexpensive for a sheep cheese that melts well) from Shady Hollow Farms, Whitehouse Station, NJ.
The tomatoes from Tradition Farms, Pattenburg, NJ. The tomatoes didn't go on the sandwich but made a beautiful side feature.
The elements for the first sandwich, sans the large colander of fresh organic fruit of course.
Assembling the first sandwich.
A sophisticated grilled cheese sandwich press with a heavy can of some of our favorite San Marzano tomatoes from Whole Foods.
The fully finished sandwich, before cutting and serving.
Neatly assembled on the plate for a moment.
And, at long last, in the mouth.
Photos also on Flickr in an It's the Cheese! set. Thanks for getting grilled cheese with us!
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