Grilled Flagship, Tomato, and Basil Sandwich
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.
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