Many, many moons ago my husband and I went to Paris. Before there were careers and children and mortgages and with very few cares in the world, we explored and ate until we were exhausted. Almost 13 years later, I have fantastic memories, some grainy digital pictures (remember when it was cool to own a 1 megapixel camera?!) and my favorite grilled cheese sandwich.
My favorite grilled cheese sandwich with brie, gorgonzola, corn & tomatoes on sourdough
I know you’re doubtful. I can’t blame you. When someone mentions French food, they’re usually referring to a tried and true culinary technique or a perfect sauce. No one’s shouting rave reviews about a random grilled cheese sandwich that they ate in a tiny cafe at the turn of the millennium. Until now.
Something about the combination of these ingredients come together to make magic. The crunch of the corn, the saltiness of the gorgonzola, the texture of the bread. It all works together. This is one instance of a food memory living up to the actual taste of the food each and every time I make the sandwich.
Lightly butter one side of each slice of bread
Flip the bread over (butter side onto the cutting board) and spread the brie on both slices of bread
Removing corn from the cob
Evenly spread corn (fresh or frozen-thawed) on both slices of bread
Place a thin layer of gorgonzola on top of one slice
Place thinly sliced tomatoes on top of the gorgonzola
Combine both sides of the sandwich. Place on a pre-heated non-stick skillet
Let cook on medium heat for about 3-4 minutes. Flip and let cook for another 3-4 minutes. (If the cheese isn’t melting, cover the skillet)
My favorite grilled cheese sandwich with brie, gorgonzola, corn & tomatoes
Grilled Brie, Gorgonzola, Corn & Tomato
The dream state of grilled cheese….
My Favorite Grilled Cheese Sandwich
Makes 1 perfect sandwich
2 slices sourdough bread (or GF bread)
1 TBSP butter, divided
2 ounces brie, rind removed
4 TBSP corn kernels (removed from cob or frozen and thawed)
1.5 – 2 ounces gorgonzola (or bleu cheese)
3 slices tomato (thin)
NOTE: good quality, flavorful ingredients are really key here because you’re not doing much to them to mask their original state.
1. Using 1/2 tbsp butter for each slice, butter one side of each slice of sourdough. Place bread, butter side down, on cutting board (or plate).
2. Spread 1 ounce of brie on each slice of bread.
3. Top the brie with two tablespoons of corn, on each slice of bread. Gently press the corn into the brie. Gently. Just to make it stick a bit.
4. On just one slice, add thinly sliced gorgonzola. Top with tomato slices.
5. Gently combine the two parts of the sandwich (it might get messy and the corn might slip out. No worries… just stick the loose pieces back into the sandwich).
6. Heat a non-stick skillet. With the gas on medium heat, place the sandwich onto the skillet.
7. Let it warm through for 3-4 minutes, until the butter has turned the bread a golden brown toasted color.
8. Carefully flip the sandwich. If it’s not heating through, cover the skillet with a large lid. Cook for 3-4 minutes.
9. Remove from skillet and let cool for a few minutes. Cut in half and enjoy… (You might want to make two sandwiches because you’re not going to want to share!)
Eat, Drink & Be Yummy!