This is a quick post, but if you wondered what we served with our awesome Asparagus and Rice Soup, look no further. We made Sage Grilled Cheese Sandwiches. The basic recipe comes (again) from the Zuni cookbook, but this is a recipe we have enjoyed before. Basically it is a grilled cheese sandwich that uses a sage-infused oil, instead of butter. The sage gives the dish a nice aroma and a little extra flavor to the sandwich, but is not too strong.

We are posting this recipe also as a good dish for entertaining. These sandwiches are great when cut into finger sandwiches for parties. They are easy to pre-assemble, look good and taste great. You can serve these at both formal and informal events and your guests will be impressed. The sage adds a very nice touch to the sandwich and your guests will be able to smell the sandwiches before they see them.  

As for ingredients, just use good bread, cheese, oil and fresh sage. We use a crusty “peasant” bread and Italian fontina cheese. But any sturdy bread and “nutty” cheese like comte’ or gruyere will work just fine. 

One final note is to grill the sandwiches slowly, over low heat. You want a nice crispy exterior and molten interior, but you no not want to burn anything and risk producing acrid flavors. Low and slow is the way to go. It only adds a few minutes and is worth it.

Sage Grilled Cheese Sandwiches:

Notes Before You Start:

• We grill using a Panini press, but any heavy skillet using low heat will work.
• Low and slow is always the best way to make grilled cheese, take your time.

What You Get: A tasty grilled cheese with a little extra flair from the sage-infused oil.

What You Need: No special equipment required. A Panini press or sandwich weight will be helpful, but are not required.

How Long? 20-30 minutes with less than 5 minutes of active time. You can make this dish anytime. You can also pre-assemble the sandwiches for last-minute cooking if you are entertaining.

Ingredients:

(Makes 2 sandwiches)

• 10 sage leaves
• 2 tablespoons olive oil
• 4 slices of rustic, crusty bread
• 4 ounces Fontina, Gruyere or Comte’ cheese, thinly sliced
• Black pepper

Assemble:

1. Roughly chop the sage and place it into a small sauce pan. Add the olive oil and black pepper. Heat over low heat until just warm. Turn off heat and let steep while you construct the sandwiches.
2. Place the cheese on 2 pieces of the bread, and top with the other two bread slices. Place a large pot or weight on top of the sandwiches, pressing them down, and let them flatten for about 10 minutes.
3. Remove weight from the sandwiches and brush with the oil. Cook low and slow in a skillet or Panini press.
4. When bread is crisp and cheese melted, remove sandwiches from heat. Cut sandwiches into desired shape and serve.