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Saturday, March 12, 2011

Grilled Cheese Sandwich with a Difference

Seasonal Recipe of the Week
This grilled cheese sandwich is a conglomeration of a number of influences but the real star of this recipe is coating of the bread with mayonnaise instead of butter which gives it a fantastic flavor.

2 slices bread of your choosing (I like whole wheat)
4 to 6 walnuts
Mayonnaise, as needed
Sliced cheese, (sharp cheddar, Jarlsberg, or aged provolone)
2 forkfuls of good sauerkraut
1 small handful baby spinach or arugula

Toast the walnuts, either in the oven or tossed in a hot pan, until they're just getting fragrant and the surface of the nuts is hot. When cool again, grate them with the Microplane or other fine-toothed grater — they should come out feathery and light. Heat a pan over medium heat. Spread mayonnaise on one side of the slices of bread and lay them mayo-side down in the pan, you don't need very much, basically enough to get an even coat.

Evenly divide the cheese on the two slices, and cook until the bread is toasty brown and the cheese is melted. (If the bread is getting color but the cheese is stubborn, cover the pan for a minute or two.) Remove the bread, sprinkle on the nut shavings add the sauerkraut and greens. Put the two halves together, and eat.