Recipes

Take Comfort

An updated recipe for the ultimate comfort food, a grilled cheese sandwich

Treat your friends and family to a twist on the classic grilled cheese sandwich with this recipe from James Beard Award-winning chef Debbie Gold.

Grilled Three Cheese Pork Belly Sandwich

Serves 4

Ingredients for the Sandwich:

8 large slices rye bread, 1/2 inch thick

8 ounces sliced Gruyere cheese

8 ounces sliced pecorino cheese

8 ounces sliced fresh mozzarella cheese

1/2 cup or more ravigote sauce

12 ounces sliced braised pork belly

Ingredients for the Ravigote Sauce:

1 cup olive-oil mayonnaise

2 tablespoons chopped cornichons

2 tablespoons capers

1 shallot, minced

2 cloves garlic, minced

2 hard-boiled eggs, separated and finely chopped

1 tablespoon chopped herbs Salt and pepper

Directions:

Place mayonnaise in a small mixing bowl. Add the shallot, garlic, herbs, capers, cornichons, chopped egg yolks, chopped egg whites, salt and pepper.

Lay out four slices of bread. Spread a layer of raviote sauce, making sure not to miss the corners! Layer 3 ounces of pork on each piece of bread. Layer 2 ounces of Gruyere cheese on each piece of bread. Layer 2 ounces of pecorino cheese on each piece of bread. Layer 2 ounces of mozzarella on each piece of bread. Place piece of bread on top of each sandwich.

Preheat oven to 300 degrees. Place a medium-size sauté pan over medium heat. Melt 3 tablespoons butter until it begins to bubble. Make sure there is plenty of butter on the bottom of the pan. Place 1 or 2 sandwiches in pan, whatever fits without squeezing the sandwiches in. Let cook for about 2 minutes or until the bread turns a nice golden brown. Turn sandwich over and add 2 more tablespoons butter. Cook another 2 minutes or until the bread turns a nice golden brown. Remove from pan. Repeat as necessary until all sandwiches are toasted.

Place the sandwiches in the oven for about 3 minutes, or until cheese is melted nicely.

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