Brie and Gruyère Grilled Cheese Sandwiches with Apricot Jam
METHOD
1.
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3.
Preheat the electric grill to 400°F.
Spread apricot jam over one side of each bread slice. Top half of bread slices with half of Gruyère, followed by half
of Brie. Place a slice of ham on each sandwich, if using. Divide remaining Gruyère and Brie among sandwiches. Place
remaining bread slices, apricot jam side down, on sandwiches.
Brush grill grates with oil and place sandwiches on top, then brush top sides of sandwiches with oil. Cook for about 6
minutes per side, or until grill marks form and cheese has melted. Cool 1 minute before serving.
Serves: 4
INGREDIENTS
Eight 1/2-inch-thick slices ciabatta or French bread
1/2 cup apricot jam
8 ounces Gruyère cheese, shredded (about 2 cups)
3 ounces double-cream Brie cheese, rind trimmed and cut into 1/4-inch-thick slices
4 slices Black Forest ham, optional
Olive oil, for brushing
Grilled Shrimp and Asparagus with Lemon Vinaigrette
METHOD
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4
Preheat the electric grill to 400°F.
Grate zest from lemon into a small bowl. Squeeze 2 tablespoons of juice from lemon into bowl and whisk in shallots.
Gradually whisk in 2 tablespoons of oil and season to taste with salt and pepper.
Spread asparagus and shrimp on a large baking sheet. Coat with remaining 2 tablespoons oil and season with salt
and pepper. Grill shrimp and asparagus, turning occasionally, for about 6 minutes, or until shrimp are almost opaque
throughout when pierced with tip of a sharp knife and asparagus are crisp-tender. Remove from grill.
On a clean baking sheet, toss grilled asparagus with enough vinaigrette to coat. Season to taste with salt and pepper.
Divide asparagus among four plates and top with shrimp. Drizzle more vinaigrette over shrimp and serve.
Serves: 4
INGREDIENTS
1 lemon
2 tablespoons finely chopped shallots
1/4 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper
1/2 pound medium-thin asparagus, woody ends trimmed
1 pound large (21 to 30 count) shrimp, peeled, tails left on, and deveined
