There is a wonderful new cookbook out, The Grilled Cheese Cookbook by Becks Wilkinson. I’ll have the cookbook review for you in a day or two. But, to whet your appetite, here’s one idea that truly stretches the “concept” of a grilled cheese sandwich. The rye bread is here, as always, but now with goat cheese and butternut squash and kale as the main ingredients.
As the picture shows, this is a multilayer delight that will have you sensing different flavors as you bite through each level.
Not a kale fan? Okay try lettuce. Do you like grilled cheese but have a longing for a BLT? Well, I think you could jam in a layer of tomato or bacon. Both of those? Honestly, I can’t get my mouth open that wide.
Start with this gem and see how sparkling the ideas are in The Grilled Cheese Cookbook.
Yield: 2 sandwiches
- ½ butternut squash, peeled
- 1 tablespoon olive oil
- ½ teaspoon dried chili flakes
- ½ teaspoon ground nutmeg
- ½ teaspoon paprika
- handful of baby kale, torn and stalks removed
- juice of I lemon
- 2 tablespoons softened butter
- 4 slices of seeded rye bread, ¾ inch thick
- 125g (4 ½ oz) soft goat cheese
- salt and freshly ground black pepper
- Preheat the oven to 350°F.
- Finely slice the squash, aiming for slices about ½ inch thick. Thin slices will caramelize and cook quickly.
- Use your hands to the rub the oil and spices all over the squash slices, and give a good sprinkling of salt and pepper. Place in the oven and roast for 15 minutes until soft, sticky and golden, turning several times.
- Meanwhile, place the kale in a bowl and stir through the lemon juice. This will help to soften it slightly.
- Butter the bread, then turn the slices over. Loyer the goat cheese, kale and squash on two slices of bread. Top with the other slices, butter-side up, and press down.
- Place a non-stick frying pan over a medium-high heat and carefully lift the sandwiches into the pan. Cook for 5 minutes on each side until golden brown. The cheese can get very runny if overcooked; if it’s getting too messy to melt it in the pan, you can pop it in the oven at 350°F for 8-10 minutes instead.
Source: The Grilled Cheese Cookbook by Becks Wilkinson