Grilled cheese sandwich recipes from chef Eric Greenspan

(CBS News) Chef Eric Greenspan, who attended Le Cordon Bleu culinary school in Paris and graduated from UC Berkeley's Haas School of Business, trained in New York with such celebrated chefs as Alain Ducasse, David Bouley and Rocco DeSpirito, and apprenticed at three-star Michelin chef Ferran Adria's El Bulli in Rosas, Spain. He has also appeared on the Food Network's "The Next Iron Chef" and "Iron Chef America."

His restaurants include The Foundry on Melrose in Los Angeles, The Roof on Wilshire (atop the Hotel Wilshire), and Greenspan's Grilled Cheese (opening later this year).

Below are two recipes from Greenspan for grilled cheese sandwiches, including "The Champ," for which he won the 2008 Grilled Cheese Invitational. Also: Web-extra video of Greenspan demonstrating how to make a grilled cheese sandwich.

Special CBSNews.com section: Food and wine

The Champ: Grilled Taleggio Sandwich With Apricots and Capers
Makes 4 sandwiches

The Champ, a Grilled Taleggio Sandwich With Apricots and Capers from chef Eric Greenspan.
Entropy Collective
Ingredients:
15 dried apricots
1 tablespoon nonpareil capers
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
8 slices dark raisin bread
5 tablespoons butter, at room temperature
4 small handfuls arugula
8 ounces taleggio cheese, rind removed, at room temperature
4 pinches fleur de sel


1. Place apricots in small saucepan and add water just to cover. Bring to full boil and immediately remove from heat. Mix in capers, mustard and olive oil. Pulse in blender to chunky consistency; set aside.

2. Spread one side of each bread slice evenly (to the edges) with 1/2 tablespoon butter. With buttered sides down, top four slices with 2 tablespoons of apricot mixture, handful of arugula and equal portions of cheese. Top with remaining slices, buttered side up.

3. Place large skillet over high heat, and melt remaining 1 tablespoon butter. Reduce heat to low and add sandwiches. Cook until browned and crisp on both sides, about 2 minutes a side. Transfer to a platter lined with paper towels, and sprinkle each with a pinch of fleur de sel. Cut in half and serve.


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