This week has been nothing but overcast days and chilly nights. Jorge is gone on another business trip, which means it has been all about single girl dinners at my house. Cookies and Wine anyone?? So when I caught myself bundled up like a bag lady, watching Sweet Home Alabama on repeat, and eating a SlimJim with a glass of clearance merlot I bought at Winn Dixie…I realized, I needed a change of pace. If not for me, for the cats who were getting ready to call in the authorities.
So I dragged myself out of my stupor and went for some fancy comfort food. When most people talk about comfort food, they talk about Mac & Cheese or something that comes in a casserole dish. Don’t get me wrong, I can get down with some Mac & Cheese…but Grilled Cheese will always be where it’s at. It doesn’t matter if it’s upscale, or from a package of Kraft singles, I am there. Asking for seconds…and thirds.
There is just something magical about the crispy fresh toasted bread and the creamy melted cheese inside…I think that magical thing is called Carbs…but in case you didn’t know, carbs don’t count when they come in Grilled Cheese form. It’s a fact. A fact I made up, but a fact none the less.
So next time you get a comfort food hankerin’ (did I just say hankerin’ for the world to see?!), may I suggest this amazing Fontina Grilled Cheese? Fontina cheese is one of my favorites for a grilled cheese sandwich. It is the prefect mixture of creaminess and flavor. Plus, it melts perfectly every.single.time! Between the spicy undertones from the arugula, the earthy flavor of the truffle oil, and the smooth creaminess from the Fontina, I am sure you are going to fall in love. …and make yourself a second sandwich.
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Fontina Grilled Cheese with Arugula & Truffle Oil
Yield: 1 sandwich
Prep Time: 2 minutes
Cook Time: 3 minutes
Total Time: 5 minutes
This grilled cheese is a delicious twist on the classic! What better way to satisfy your craving for cheese than smothered in Truffle Oil and peppered with fresh Arugula?
2 large slices sourdough bread
1 tablespoon Black Truffle Oil
Pepper, to taste
2 oz Fontina cheese, sliced
a handful fresh arugula, roughly chopped
Preheat panini grill, or a large grill pan, to medium heat.
Using a pastry brush, or a silicone brush, brush truffle oil on one side of each slice of sourdough bread. Sprinkle the oiled side with pepper, to taste. Place oil side down on a chopping board.
Top one slice of bread with fontina cheese and arugula. Sandwich together and press gently. Place on preheated panini, or grill pan, and cook for 3-4 minutes --until cheese has melted. If using a grill pan, you will have to flip sandwich mid way through cooking. Devour immediately!
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Jalapeno Popper Grilled Cheese by From Away