Grilled Flagship, Tomato, and Basil Sandwich | culture: the word on cheese
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Grilled Flagship, Tomato, and Basil Sandwich

and | January 29, 2015
This article is from: Winter 2014

Grilled Flagship, Tomato, and Basil Sandwich

Kurt Beecher Dammeier
This sandwich is an original staple from the Beecher’s café in Seattle, and really showcases the cheese. The bread isn’t buttered before cooking, going against tradition, but the result is a better chew and crust on the bread. For a heartier sandwich add a few slices of your favorite deli meat, such as smoked turkey or black forest ham - just don’t skimp on the cheese! Serve with tomato soup.
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Ingredients
  

  • ¼ cup all-natural mayonnaise
  • 1 ½ tablespoons whole-grain mustard
  • 2 dashes Tabasco or other hot sauce
  • 8 slices hearty artisanal white bread
  • 4 ounces Beecher’s Flagship or other firm cheese such as cheddar or Gruyère, cut into 8 thin slices
  • 2 Roma tomatoes cut into ¼-inch thick slices
  • 12 fresh basil leaves
  • 2 ounces Beecher’s Dutch Hollow Dulcet or Havarti, cut into 8 thin slices

Instructions
 

  • In a small bowl, whisk together the mayonnaise, mustard, and Tabasco until fully combined.
  • To assemble the sandwiches, spread half of the mayonnaise mixture on 4 slices of bread. Layer 2 slices Flagship cheese, 2 slices tomato, 3 basil leaves, and 2 slices Dutch Hollow Dulcet cheese on top of each piece of bread. Spread the remaining mayonnaise on the other 4 slices of bread, and place them, mayonnaise-side down, on top of the cheese slices.
  • Heat a large skillet over medium heat, and put the sandwiches in the pan. Cook until the cheese has melted and the bread is golden brown, about 3 minutes per side. Serve warm.

Notes

Adapted from <strong>culture</strong>'s Winter 2014/2015 Chef’s Dish

Kristine Jannuzzi

Food and travel writer Kristine Jannuzzi (aka @nyccheesechick) fell for formaggio the first time she tasted Pecorino Toscano in Florence some 20 years ago. She has been a frequent Culture contributor since 2013, and her work has also been published in La Cucina Italiana, Italy Magazine, and British Heritage Travel, among others. A bilingual dual American and Italian citizen, Kristine currently hosts private cheese tastings and visits to cheesemakers in Tuscany.

Michael Harlan Turkell

Photographer Michael Harlan Turkell

Michael Harlan Turkell, a once aspiring chef, now photographer, captures the inner workings of kitchens. As former photo editor of Edible Brooklyn and Edible Manhattan, his recurring BACK OF THE HOUSE series appeared in the magazines from 2006 – 2011. Michael’s been nominated for a James Beard Foundation Award in Visual Storytelling, included in 25 Under 25: Up-and-Coming American Photographers V2, (PowerHouse Books), received a Photo District News Photo Annual Award, and has had his photos printed in an array of publications, and cookbooks. Learn more about Michael at http://harlanturk.com/

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