These sandwiches are the other component to the Easter brunch I made. The peppery arugula mixed with the two cheeses is amazing. I know you don’t usually think of putting greens on your grilled cheese, but it totally works here. These are very simple to make and don’t require a lot of ingredients.
My family loves Boursin, the spreadable herb cheese that comes in a little box. They make it in a garlic and herb flavor and a shallot and chive flavor. I used the classic garlic and herb for this recipe, but you could use either. There are a couple other brands of the herb cheese, like Rondele, but Boursin is definitely my favorite. We always eat it on crackers or Wheat Thins, but I hadn’t thought of spreading it on a grilled cheese until now. I am so happy I did.
Serves 2. You can make this for any amount of people, really.
4 slices of your favorite bread (I used an organic sourdough)
Block of New York sharp aged cheddar (I used a 16-18 month I found at Wegmans)
1 c. of arugula
2 T. Boursin cheese (garlic and herb variety)
Freshly cracked black pepper
2 T. softened butter
Preheat a nonstick skillet over medium/high heat. Begin by spreading the outside of each bread slice with softened butter. Then, spread the insides of the slices with Boursin (about 1/2 T. per slice or desired amount). You can really make these as cheesy or as light on the cheese as you’d like.
Next, shave off some slices of sharp cheddar from the block, and layer on the bottom half of each sandwich. Then, top with 6-7 arugula leaves, and another layer of sliced cheese. Crack some fresh black pepper on top, and then top with other bread halves. Put into nonstick skillet, and cook the grilled cheeses for 2-3 minutes per side until they are golden brown and the cheese is drippy and the arugula has wilted. You may need to reduce the heat to medium to avoid burning the outside before the cheese melts.
Let sandwiches sit for a couple minutes after removing from heat to let the cheese set. Slice in half and enjoy!