Food
Spring, 2017
THE CITY SPACES HOME & DESIGN
Inside Out Grilled Cheese by Chef Michael McCann Ingredients – Makes 2
Directions:
2 Rolls ciabatta
1. Warm oil and 2 Tablespoons butter in a large sauté pan. Once warmed through and
1 cup Crumbled Feta
glistening, add the thinly sliced onions. Stir every 4-6 minutes for 30 minutes or until onions
4 slices Swiss cheese
are caramelized. Once evenly browned, pour the red wine into the sauté pan and stir to lift
1 cup Arugula, fresh
the fond off the bottom of pan. Let the liquid dissipate and be absorbed back into the onions
4 Tablespoon Boursin Gournay cheese
creating a jam-like consistency. Remove from pan and set aside.
1 White onion, thinly sliced
2. Slice ciabatta rolls in half, if not already sliced. Warm 2 tablespoons butter in sauté pan on
1/2 cup Red Wine
medium heat for each sandwich.
6 Tablespoons butter
3. While butter warms, turn sliced ciabatta inside out, spread Boursin Gournay on the outer
2 Tablespoons Canola oil
crust of the ciabatta. The porous side will be the outside of the sandwich.
Salt/Pepper
4. After the boursin is spread, layer one slice of Swiss, 1/2 cup arugula, 2 tablespoons caramelized onion, and the other slice of Swiss. Finally, top with the other slice of ciabatta, once again making sure the porous sides of the bread are facing outward. 5. Place 1/2 cup crumbled feta on hot pan, place entire assembled sandwich on top of feta and lightly press until cheese is set and golden brown inside the pores of the bread 6. Turn sandwich over and brown opposite side, making sure sandwich is warmed through and cheese is melted. Slice diagonally and serve.
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