Niagara Gold Crunch
This recipe, by Toronto chef Jason Bangerter, won the 2012 Grate Canadian Grilled Cheese Cook-Off. It uses Niagara Gold cheese, which is made in Jordan Station and available in Ottawa at Serious Cheese in Kanata. You can also use Oka from Quebec or a Canadian raclette.
Makes: 1 sandwich ❚ 2 oz (60 g) Niagara Gold cheese, cut into thin slices ❚ 1/4 cup (50 mL) mayonnaise ❚ 1 small garlic clove, minced ❚ Pinch of fresh thyme leaves, chopped ❚ Pinch of freshly cracked black pepper ❚ 2 slices of sourdough or country-style bread ❚ 1 oz (25 g) shaved prosciutto ❚ 1/2 cup (125 mL) baby arugula, packed ❚ 1 tbsp (15 mL) unsalted butter, softened 1. Bring the sliced cheese to room temperature. 2. In a small bowl, combine mayonnaise, garlic, thyme and pepper; spread mixture on one side of each bread slice. 3. Place half of the cheese on one bread slice; top with prosciutto, arugula and remaining cheese. Top with remaining slice of bread, mayonnaise side down. 4. Butter both sides of the sandwich. Heat a small skillet over medium heat. Cook sandwich, turning once, for 5 minutes on each side or until golden brown and cheese is melted, adjusting heat as necessary to prevent burning. 5. Transfer to cutting board. Let sandwich stand one minute before cutting on diagonal. Serve with pickles, sweet grainy mustard, potato chips and fresh-pressed grape juice.
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