Gorgonzola, Quince Jam, and Mint Sandwich
We all like Altoids, but how about a sandwich instead? [Photo credit: Alex Paternostro]
by Seth Paternostro
November 1, 2021
If I were a sandwich, I’d want to leave your mouth minty fresh. Enough with tuna and all the onions, put me inside of you, and feel confident that the date you’re cooking a glorified grilled cheese for will want to flip you around like a sandwich on that hot, hot griddle.
Serves 1
Total time
25 minutes
Equipment:
cutting board, chef’s knife or cleaver, griddle or sauté pan, clean kitchen towel or paper towel, microwave-safe bowl, pastry brush, spreading knife, metal spatula
Tableware:
plate, small drying rack (to maintain crisp)
Ingredients
2 tbsps Rustic Quince Jam
2 slices bread, preferably sourdough with a relatively tight crumb
½ cup crumbled gorgonzola
1 sprig mint
2 tbsp unsalted butter
Neutral oil, as needed
Salt, as needed
Instructions
Set out all equipment, tableware, and ingredients. Prepare Rustic Quince Jam. Rinse, and pat dry the mint.
Turn the griddle to medium-low heat, and wipe with a few drops of oil.
Crumble the cheese if not already crumbled.
Pick the mint leaves off of the stem, then slice into strips.
Melt the butter in the microwave with a pinch of salt, then brush one side of each bread slice with the butter.
Brush the other sides of each slice with the quince jam.
Place one piece of bread, buttered-side down, on the griddle. Cover with the cheese, the mint, and the second slice of bread.
Cook until the bottom is golden brown, then flip, and repeat. Turn the heat down if the bottom browns faster than the cheese inside melts.
Remove the sandwich to a cutting board, slice into 2 triangles, then place on a small drying rack to stay crisp on the bottom. The second half can steam and go soggy by the time you finish the first if it’s left on a plate.
Enjoy.
Note: If you are making multiple sandwiches, another option is to brown each side of the sandwiches over medium-high heat and then transfer them all to a 400°F oven to quickly melt the cheese inside. When I make 1 sandwich for myself, I just prefer not to light the oven up.
NUTRITION FACTS:
Calories 588 Total Fat 28.2g (36%) Saturated Fat 18.4g (92%) Cholesterol 80mg (27%) Sodium 939mg (41%) Total Carbohydrate 60.6 (22%) Dietary Fiber 2.4g (9%) Total Sugars 23.6g Protein 21.7g Vitamin D 0mcg (0%) Calcium 440mg (34%) Iron 3mg (17%) Potassium 108mg (2%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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