Goat Goddess Grilled Cheese Sandwich
A compound cheese mix can be seasoned, shaped into a log and sliced off when you’re ready to make the grilled cheese sandwich. This mix is inspired by the bright citrus and herbal flavors of fresh goat cheese and by Green Goddess dressing.
- 6 ounces Vermont Creamery Chèvre (or Westfield Farm Capri), 1 hour at room temperature
- 6 ounces Cypress Grove Midnight Moon, rinds removed
- 4 ounces Capriole Mont St. Francis, rinds removed
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
- 1/2 teaspoon lemon zest
- freshly ground black pepper, to taste
- 12 slices of hearty sourdough bread, buttered
Adapted from wsj.com
Grate Cypress Grove Midnight Moon and Capriole Mont St. Francis while cold. Combine grated cheeses and room-temperature chèvre with cilantro, parsley, dill, lemon zest and pepper. Shape ingredients into a log about 8 inches long and 4 inches in diameter. Wrap mixture tightly in plastic wrap and chill 2 hours.
When ready to make sandwiches, heat a cast iron pan over medium heat. Meanwhile, slather one side of bread with butter. Place a 1-inch-thick slice of cheese mix on the unbuttered side of the bread, and top with another slice of bread, buttered side up. Once pan is very hot, place the sandwich in it, cook until nicely golden brown, then flip and cook reverse side. Repeat with remaining sandwiches.