Salty gorgonzola, creamy brie, peppery arugula, and spicy horseradish blend heartily between buttery toasted pumpernickel and rye. It’s a grilled cheese sandwich but it’s not your mom’s grilled cheese.
Grilled Brie and Gorgonzola Cheese Sandwich
(an original TPP recipe)
32 ounce jar sauerkraut, drained, excess juice squeezed out
5 ounce package fresh baby arugula, cleaned and dry
8 slices pumpernickel/rye swirl bread
4 tablespoons butter (approximately)
4 oz jar extra hot horseradish sauce
5 oz package crumbled gorgonzola cheese
½ lb French brie
1 tablespoon olive oil
flakey sea salt
Divide sauerkraut into four ¾ cup portions.
Toss the arugula with the olive oil and a sprinkling of flakey sea salt. Set aside. (It will start to wilt, which is fine.)
Lay the bread out in four pairs. On the inside of each slice of bread, spread 3/4 teaspoon horseradish sauce, lay one layer of ¼” thick slices of brie, and top with one tablespoon of gorgonzola crumbles. Preheat a griddle pan over medium heat. Melt enough butter to coat the bottom of the griddle. Just as the butter foams, transfer the sandwich halves to the griddle. Top four of the slices with the sauerkraut and then the arugula. Add additional butter to the griddle if you like buttery edges on your bread.
The slow heat will ensure the brie melts and the bread achieves a beautiful golden color. Allow to brown for 3-4 minutes. Finish the sandwich by topping with the other slice of golden bread.
This method is easier than trying to fully assemble the sandwich and trying to flip it to grill the other side. A panini machine would eliminate that problem.