Piquant

And the winner is...

 

Eric Zawacki! 

Zawacki won the Grilled Cheese Sammie contest sponsored by Artisanal Bistro and judged by Arisanal and Picholine restaurateur Terrance Brennan, Citysearch's restaurant editor Josh Ozersky and other illustrious foodies.

The sumptuous grilled cheese made my own efforts look like a dowdy cousin.  I can only hope my recipe wasn't among the ones which Ozersky proclaimed "gnarly" in posts on The Feedbag.

The winning recipe, which goes on Artisanal's menu, May 4, follows:

Taleggi Cherry Mostarda And Arugula Grilled Cheese

Serves 1

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.

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

Grilled cheddar cheese with caramelized onions & Honey Crisp apples

Hooray for the big cheese! 

This recipe takes minutes to make & is so nourishing and satisfying. Pair it with a cup of your favorite creamy tomato soup for a quick lunch.  

I even eat this one for a hot breakfast on the go.

Grilled Cheddar Cheese with Caramelized Onions & Honey Crisp Apple Slices

Preparation time: 20 minutes

2 slices 3/4 to 1-inch slices of Country French bread (from a boule)

2 teaspoons Dijon mustard

2 ounces Cheddar Cheese with Carmelized Onion

1/4 Honey Crisp apple, peeled, cored & thinly sliced

2 tablespoons of butter

Spread both sides of the bread with the Dijon mustard. Place medium slices of the cheddar & caramelized onion cheese on one side of the bread, then layer with the apple slices and top with remaining slice of bread.

Melt 1 tablespoons of butter in a skillet over medium heat. Adjust temperature so butter does not burn. 

Place sandwich in the pan and grill approximately 5 minutes or until golden brown on one side.

Before turning, place the remaining pat of butter on top of the sandwich, then flip to grill. 

Remove when toasty brown and cheese is well-melted. 

Old school cheddar gets 'crunky' with curry pickle

Today's flavor is old school cheddar with a little curry flavored bread & butter pickle crunks tossed in to get things going.

We like a little sharp & salty to go with our big, spicy & sweet!

Old School Cheddar with Curry Pickle

Start with a nice chunk of rosemary foccacia, split.  Slather dijon mustard on one side; squirt a little Kewpie Japanese mayo on the other.

Add nice chunks of cheddar (at least 2 ounces, for you portion control freaks) on the left, and a pile of bread & butter pickles on the right. I use  homemade, but you can use your favorite store-bought.

Slap the two sides together and place on your grill pan -  at the ready with a tablespoon of olive oil heated to medium.  

You'll need to weight this bad boy.  I use the top of my Tuscan mattone, but you can use a cast-iron skillet or a bacon press, really anything heavy enough to hold your sandwich down.  Of course, if you have a panini maker with inserts, you're set.

Grill until cheese is melted & gooey, about 6-8 minutes.

All that and a bag o' chips makes lunch.