I was thrilled that a sandwich I created was named a finalist in Artisanal Bistro's (NYC) recent Grilled Cheese contest. While my entry, Three Cheese Crisp Sandwich, was not the overall winner, the judges had very good things to say about it and it is something I'm proud of. So, I'll share the recipe with my fellow hounds. Just being a finalist was absolutely wonderful. I had a great time. The contestants were terrific, congratulations to Lizz Spano the winner.
More about the contest on the CH Manhattan board:
Links to the winning sandwich recipe "Drunken" Raclette Grilled Cheese," and recipes from the other sandwich finalists including mine:
The Three Cheese Crisp is on Sourdough Bread and contains Fontina and Gruyere cheeses with a layer of Parmesan Crisps in between. It's grilled in fresh rosemary infused butter.
I'm a purist. To me, a Grilled Cheese is all about the cheese. Other additions however, are certainly tasty. My friend Steve loves to add bacon to my sandwich and my husband adds less soft cheese and four Parmesan Crisps to his. Whatever works! Make it how you like it! My recipe has exact amounts (as required by the contest rules) but add less or more cheese to your taste and to accommodate the size of your bread. One thing not to skimp on: To make the Parmesan Crisps you need to use good quality imported Italian Parmigiano Reggiano. Domestic without a rind or the stuff in the "Green Can" will not work! They don't crisp.
In the next two posts underneath I will post the sandwich recipe in two parts. Part one is the Parmesan Crisps and Part two is the sandwich recipe. Please enjoy!