After debating with myself (and the sous chef), I decided to try out the Gruyere and Gorgonzola with Hazelnut Butter Grilled Cheese. The photo enticed me and the recipe persuaded me. I know very little about hazelnuts, so I was excited to try them in a sandwich. Below is the story of the sandwich and how it compared to my inner-hype. Make sure to continue reading.
With keeping Kosher already limiting my palette, this grilled cheese cookbook has a variety of choices even for me. That means the general public will have even more options. If you are unable to find at least one grilled cheese sandwich that you would like to prepare, then you are no fan of grilled cheese sandwiches and should just move along. For every other normal grilled cheese loving individual, I highly recommend you thumb through this at your local bookstore (or digitally on Amazon) and then buy it, making one of the sandwiches as soon as possible.
The sandwich: Gruyere and Gorgonzola with Hazelnut Butter
Makes 4 sandwiches
As already stated, I had marked 11 recipes to choose from but chose this one for its uniqueness. I have not made many sandwiches with either Gruyere or Gorgonzola and have only very rarely used any nuts on a sandwich. Since I know very little about hazelnuts, I went ahead and chose this sandwich, trying something different. This particular sandwich falls in the anything goes chapter.
1/2 cup hazelnuts, toasted (preferably skinned)
1-1/2 teaspoons vegetable oil
2 Tablespoons butter, at room temperature
8 sandwich-size slices Italian bread (or use wheat or French)
6 ounces Gruyere cheese (or use Comte, Emmantaler or Swiss)
6 ounces Gorgonzola Dolce cheese
4 teaspoons honey (preferably chestnut or acacia)
I should note up front that although I tried to follow the recipe as best I could, I mostly eye balled the measurements as opposed to actually measuring them. And of course, I only made 2 sandwiches, not 4.
Cheese No. 1: Gruyere