Brie and Gruyère Grilled Cheese Sandwiches with Apricot Jam
METHOD
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Preheat the griddle 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 the griddle plate with oil and place sandwiches on top, then brush top sides of sandwiches with oil. Cook for about
6 minutes per side, or until browned 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
Seared Shrimp and Asparagus with Lemon Vinaigrette
METHOD
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4
Preheat the griddle to 450°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 griddle. Coat with remaining 2 tablespoons oil and season with salt and pepper. Cook,
turning occasionally, for about 6 minutes, or until shrimp are almost opaque throughout and asparagus are crisp-tender.
On a platter, toss asparagus with enough vinaigrette to coat. Season to taste with salt and pepper. 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
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