Grilled Cheese Tartines with Balsamic Glaze
Originally published in Betty Rosbottom's column in The Columbus Dispatch.
1 cup Aunt Angie's Balsamic Vinegar of Modena
2 Tbsp unsalted butter, chilled and diced
8 slices DLM Unbleached White Sandwich Bread
1 cup Gruyère cheese, shredded
1 cup Grafton White Cheddar, shredded
4 Tbsp unsalted butter, melted
For the glaze, place the vinegar in a small, heavy saucepan over medium heat. Reduce to 1/2 cup, about 5 to 10 minutes. Remove saucepan from heat and add the diced butter. Stir until mixture is smooth. (Glaze can be made a day ahead. Cool, cover, and refrigerate. Reheat just to warm over medium heat.)
To make sandwiches, arrange a rack at center position and preheat oven to 375°F.
Place 4 bread slices on a work surface. Toss the shredded cheeses together. Divide the cheese mixture evenly and spread on top of each slice. Top with remaining bread slices. With a pastry brush, generously coat the top of each sandwich using half of the melted butter. Place a large skillet or a griddle over medium-high heat. When hot, place the sandwiches, buttered sides down, in the pan. Brush the top sides of the sandwiches with remaining butter. Cook until the bottoms of the sandwiches are golden brown, about 1 to 2 minutes. Turn and cook until browned on the other side, too. Transfer the sandwiches to a baking sheet and place in the oven to heat through and melt the cheese completely, 6 to 8 minutes. Remove the sandwiches from the oven and cut into 8 equal triangles. Arrange on serving plate along with a small ramekin of the warm balsamic glaze. To eat, dip tartines into the balsamic glaze.
Makes 32 servings
Per serving: 74 calories; 4g total fat; 3g saturated fat; 13mg cholesterol; 90mg sodium; 6g total carbohydrates; 3g protein;
Allergy Warning: Contains milk and wheat