Weekend Sandwich: Comte, Olive, and Arugula Grilled Cheese
“We made this sandwich the other day to rave reviews all around. On a foundation of whole wheat bread we piled slices of comte cheese (similar to gruyere), garden-fresh peppery arugula, and a quick kalamata mayo spread. Then we buttered the outside and grilled it in a hot pan until the outside was golden brown and the cheese was melting. The key here is that the richness of the butter, cheese, and the tablespoon of mayonnaise are balanced out by the spiciness of the greens and the brine of the olives.”
(via Apartment Therapy The Kitchn)
we bought a really delicious kalamata bruschetta spread, which made me remember this recipe. i think this sandwich would be good with soup, but supposedly the sandwich is pretty rich. therefore, it would require a soup that would highlight the flavors of the sandwich, while also being light enough to balance it out.
any suggestions?
