| |
Sandwiches | |
| 1 ounce of thinly shaved sharp cheddar (I used 3-yr old Grafton) 1/2-ounce of finely grated aged parmiggiano (I used reggiano) 3/4-ounce of finely grated Swiss gruyere 1 ounce of small macaroni elbows (cooked) 2 slices (1/4" thick) of crusty, chewy bread (I used Sullivan Street Bakery) 2 or 3 thin slices of tomato 1/2 tablespoon of butter | |
| While the macaroni cooks (about 5 minutes) in boiling water, slice the bread and tomato and prepare the cheeses. Butter what will be the outside of one bread slice, then put it butter side down on a plate. Cover it with the grated parmiggiano. Butter the other slice, place it butter-side down and cover it with the cheddar. Put the tomato slices on top of the cheddar. Drain the cooked macaroni and toss it immediately with the grated gruyere until it's completely cheese-coated. There will be some gooey strands of melted cheese. Put it all on top of the parmiggiano-covered bread slice. Now flip the cheddar-tomato half onto the macaroni. Use a spatula to tuck the macaroni into the sandwich - and to lift the whole thing into a pan you preheated over medium-high heat. Use the spatula to lightly compress the sandwich while it grills. About 2 minutes per side. | |
Unrated | |
Sort