Wolfgang Puck Grilled Cheese Recipe

by thejaypatelgroup-chime-me

GRILLED CHEESE SANDWICHES WITH OVEN-DRIED TOMATOES

INGREDIENTS

For the Sandwich

• 3 tablespoons unsalted butter, at room temperature
• 4 slices good-quality egg bread such as brioche or challah, or white sandwich bread

• 2 slices white cheddar cheese, each about 3/4 ounce
• 2 slices provolone cheese, each about 3/4 ounce

For the Oven-Dried Tomatoes

• 2 good-quality medium-sized ripe tomatoes
• 3/4 teaspoon sugar
• Generous pinch kosher salt

• Pinch freshly ground white pepper
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, smashed
• 2 sprigs fresh thyme

DIRECTIONS

THE OVEN-DRIED TOMATOES

Preheat the oven to 300 F (150 C). Line a small baking sheet or baking pan with parchment paper.

To peel the tomatoes, bring a small saucepan of water to a boil. Meanwhile, on a counter nearby, place a mixing bowl filled with ice cubes and water. With a small, sharp knife, cut out the tomatoes’ cores and, on the opposite, flower end of each, score a shallow X.

With a wire skimmer or slotted spoon, lower the tomatoes into the boiling water. As soon as their skins begin to wrinkle, 5 to 15 seconds, use the skimmer or spoon to lift them out and transfer them immediately to the ice water to cool.

As soon as the tomatoes are cool enough to handle, peel off and discard their skins, starting at the X and, if necessary, using the knife to help. Cut each tomato into 4 equal wedges through the stem and flower ends. With your finger or a small spoon, scoop out the seeds from each quarter, leaving just a petal-shaped piece of tomato flesh.

Place the tomato pieces side by side on the lined baking sheet. Sprinkle evenly with the sugar, salt and pepper. Drizzle evenly with olive oil. Place the garlic cloves and thyme sprigs among the tomatoes.

Bake the tomatoes until they begin to shrivel and darken in color, about 45 minutes. Remove the pan from the oven, and set aside. When cool, cover and store in the refrigerator and use within one day.

THE SANDWICH

Prepare the oven-dried tomatoes ahead of time. Alternatively, place the pieces of sun-dried tomato on a double thickness of paper towels to drain.

Preheat a skillet large enough to hold the two full sandwiches over medium heat. You can also make one sandwich at a time if your skillet is smaller. Meanwhile, generously spread one side of each of 2 bread slices with a quarter of the butter. Place those slices buttered side down in the skillet.

Place a slice of the cheddar on top of each bread slice in the pan; arrange 4 oven-dried tomato or drained sun-dried tomato pieces evenly on top; and place the provolone over the tomatoes. Place another slice of bread on top of the cheese, and spread the tops with the remaining butter.

Cook the sandwiches until their undersides are deep golden brown, about 3 minutes, pressing down on them lightly but firmly with the underside of a metal spatula halfway through that time to compact and seal each sandwich. Use the spatula to turn them over, press down gently again with the spatula, and cook until their other sides are nicely browned and the cheese has melted, about 3 minutes longer.

With the spatula, transfer the sandwiches to a cutting board. With a sharp knife, cut each sandwich diagonally in half and transfer to serving plates. Serve immediately.

– Serves 2.