Grilled cheese sandwich with garlic confit and baby arugula
We never get sick of grilled cheese recipes, and Food & Style has stepped-it-up with this garlic confit and arugula grilled cheese.:
When garlic is gently poached in olive oil, it becomes sweet, with a subtle flavor. The cloves become so soft that you can spread them on your toast – or in this case, in your grilled cheese sandwich.
Pair the mellow garlic confit with zingy baby arugula and a nutty, pungent aged cheddar, gruyère or fontina, and every luscious bite is mouthwatering.
Active time: 25 min
8 thin slices rye country bread
1/4 cup olive oil from Garlic Confit
1/2 cup Garlic Confit cloves
2 large handfuls baby arugula (4 oz) (115g)
8 oz (230g) aged Cheddar, Gruyère, Fontina or Manchego – coarsely grated
sea salt to taste
freshly ground black pepper to taste