Thursday, April 16, 2009

Grilled Cheese Sandwich with Tourvnevent Chevre & Roasted Red Pepper Confit

For those of you who worship at the cheese alter, this months is your holy time. That's right, it's National Grilled Cheese Month. You may have noticed many great restaurants hosting grilled cheese specials, like Clementine (read my review here) and Campanile (which features a grilled cheese menu once a week year round). Also, many food bloggers, like my favorite Piccante Dolce, have been posting their take on the grilled cheese. I'm here to make my confession - I have a soft spot for this sandwich, even though it has everything I'm not supposed to eat, namely bread and cheese! But even I can't resist a whole month dedicated to this food.

So I'm here to offer my healthier take on the grilled cheese! I started with a sprouted whole grain bread, lathered it with whole grain mustard and fresh dill, and then stuffed it with roasted red pepper confit and Tournevent Chevre Noir Cheddar cheese, a fabulous, sharp goat's milk cheddar (for many people with dairy issues, goat's milk products are far easier to digest). What grilled cheese would be complete without soup? Instead of the traditional tomato soup, I opted to make a delicious pureed asparagus soup, garnished with black olives and the asparagus tips (recipe coming this week). This meal is great for lunch or as a simple dinner. The result, pure comfort food pleasure, but without the guilt!

Roasted Red Pepper Confit

Domestic Diva's Grilled Cheese Sandwich with Tourvnevent Chevre & Red Pepper Confit

4 slices sprouted whole grain bread or other whole wheat bread
2 tbsp good olive oil
2 tbsp cooking olive oil
2 tsp whole grain mustard
1 cup red bell pepper, sliced into ribbons
1 tbsp fresh dill
slices of Tournevent Chevre Noir Cheddar or other sharp cheddar cheese
salt and pepper


To make the red pepper confit, preheat the oven to 350 degrees. Place the pepper in an oven proof dish. Toss with the cooking olive oil and sprinkle with salt and pepper. Roast in the oven for 30 minutes, or until very tender.

To make the grilled cheese, spread the mustard on the bread. Add a heaping spoonful of peppers and layer with the cheese. Sprinkle with fresh dill. Brush the outsides of the bread with the good olive oil. Warm a skillet over medium heat. Add the sandwich, grilling on each side until browned and the cheese is melted. Remove, slice in half, and enjoy!

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