Grilled Red Hawk Cheese Sandwich with Pickled Red Cabbage
This modern interpretation of a comfort-food classic comes from chef Tom Wolfe, who participated in the 2004 Workshop. Chef Wolfe uses the pungent washed-rind Red Hawk, a cheese from California’s Cowgirl Creamery (see page 177), but you can substitute another washed-rind cheese such as French Époisses or a milder Havarti. The pickled red cabbage provides a crunchy counterpoint to the oozy melted cheese. You will have more pickled cabbage than you need for the sandwiches, but it keeps well. Use it on a hamburger or meatloaf sandwich, or as a slaw.
Recipe information
Yield
serves 4
Ingredients
Pickled Cabbage
Preparation
Step 1
For the pickled cabbage: Toss the cabbage with the salt in a colander and set aside to wilt for 30 minutes. Rinse the cabbage thoroughly, then taste to be sure the rinsed cabbage is not too salty (if it is, rinse again). Squeeze well to remove excess moisture.
Step 2
In a nonreactive bowl, combine the wilted cabbage, vinegar, olive oil, sugar, and celery seed. Mix well.
Step 3
To assemble the sandwiches, spread Dijon mustard over 4 slices of bread, using about 1 teaspoon per slice.
Step 4
Lay the 4 slices of bread, mustard side up, on the work surface. Top each with 1/4 cup of the cabbage, then with 1 ounce of cheese in 2 or 3 slices. Top with the second slice of bread and press lightly.
Step 5
Melt 1 tablespoon butter in a 10-inch nonstick skillet over moderate heat. Add 2 sandwiches to the pan and cook until browned, about 2 minutes, then turn and cook until the second side is browned and the cheese is molten, about 2 minutes longer. Cut each sandwich in half on the diagonal and serve immediately. Repeat with the remaining 2 sandwiches.
Step 6
Enjoy with Cakebread Cellars Pinot Noir or another medium-bodied red wine.
