TomaTruffle and Artichoke & Preserved Lemon Grilled Cheese
Makes 2 sandwiches
This recipe is an ode to a delicious cheese-filled Grilled Cheese created by one of our favorite local chefs, Sarah Rich of Rich Table and RT Rotisserie. We simplified the original recipe just a bit but kept the same flavor-packed components and irresistible TomaTruffle-crusted exterior.
4 tablespoons butter
4 slices sourdough bread
3-4 cups grated Point Reyes TomaTruffle (about 12-16 oz.)
3 tablespoons capers, drained and patted dry
¼ cup flat leaf parsley leaves, washed and dried
8 thin slices preserved lemon (store bought or home-made both work)
6 marinated artichokes, drained and cut into slices
½ - 1 cup pickled red onions (recipe follows)
Heat oven to 400°F.
In a large cast iron pan over medium heat, melt the butter. When butter is melted and foamy, sprinkle about ½ cup of the grated cheese evenly on the pan. Place the four slices of bread on top of the layer of cheese. (If your pan isn’t big enough, use ¼ cup of cheese and 2 slices of bread in two batches). Divide the rest of the cheese between the two slices of bread. Cook on the stove until the cheese in the pan just starts to lightly brown then put the pan into the oven.
Cook the bread in the oven for about 3-5 minutes, just until the cheese on the bread is almost completely melted.
Return the pan to the stove. Top two of the slices of bread with equal amounts of capers, parsley, preserved lemon, artichokes and pickled onions. Place the other slice of bread on top to make a sandwich and press down. Cook on the one side until the cheese in the pan is golden brown, flip and cook on the other side. Remove from the pan and let rest on a rack for 1 minute before slicing.
Pickled Red Onions
¾ cup champagne vinegar
¾ cup water
1 cup sugar
1 teaspoon salt
1 cup thinly sliced red onion
Bring vinegar, water and sugar to a simmer and cook until salt dissolves. Pour over red onions.
Let sit for about 20-30 minutes.