Never Have I Ever…
Subject change: have you seen the movie Chef? Tell me yes. Tell me you love it as much as I do. It’s maybe my new favorite movie…..ever. In it, the chef makes a majestic grilled cheese. He makes the outside super crusty with butter. So, I copy catted & it worked. Beautifully. You can use olive oil….but everyone knows butter is better.
Another secret component of this grilled cheese? Goat cheese. It acts as the glue of this sandwich. Without it, the corn, peaches, and caramelized red onion would go flying everywhere! Thanks goat cheese. You saved this glorious day.
And then we have the summertime show off. Corn. Why are you so good? Why do you taste SOOOO good when charred? Oh corn, you’re the best.
Peaches! I spoke too soon. YOU’RE the best. This summer, I’m all about peaches. I love Ina Garten’s peach crumble (that’s also healthy, right? It’s FRUIT!).
The unexpected guest. Caramelized red onion. How do you do? I like your sweet, salty, seductive moves.
Time to smoosh you guys together into one perfect sandwich.
Arugula! You sneaky dog. You round out the whole thing and give the sandwich a bright, peppery freshness! And a side of potato chips? Don’t mind if I do.
- 1 small red onion, sliced 1/2 inch thin
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 large or 2 small ears of corn
- 1 peach, peeled, sliced very thin
- 4 slices of whole wheat Italian or French bread
- 2 tablespoons butter, melted (alternatively: olive oil)
- 1 cup shredded mozzarella cheese
- 4 oz goat cheese
- 2 oz arugula
- 1 tablespoon balsamic vinegar
- Heat olive oil in a skillet over high medium-high heat. Once shiny, add the sliced red onion. Cook the red onion for 10 minutes, stirring occasionally. Add salt to the red onion. Cook for 5-15 more minutes until caramelized. Remove from heat and set aside.
- Optionally, char the corn using a grill or gas stove. Set aside to cool. Once cool, cut the kernels off of the husk. Set aside.
- Brush one side of one slice of bread with butter. Spread goat cheese on the other side of the slice of bread. On top of the goat cheese side, layer half the corn, half the mozzarella cheese, sliced peaches, and half the caramelized red onions. On another slice of bread, spread goat cheese on one side. Place the goat cheese side face down on the top of the sandwich. Brush the top of the sandwich with butter.
- Repeat previous process with second sandwich.
- Heat a skillet on high heat. While the skillet heats up, toss the arugula with the balsamic vinegar in a small bowl. Set aside.
- Once the surface is very hot, place the grilled cheese on the skillet with a spatula. Press the grilled cheese down with the spatula. Once the bread has turned golden brown (after about 2 minutes), carefully flip the grilled cheese over. Press the grilled cheese with the spatula. Once the cheese has completely melted, remove the grilled cheese.
- Repeat the process with the second sandwich.
- Cut each sandwich in half. Carefully lift the top layer of bread up on each half of the sandwich and add one small bunch of arugula. Press the grilled cheese back down with the spatula.
- Serve hot. Enjoy!