I love my Panini Press, but this grilled cheese sandwich should be made on the stove in an iron skillet. My mother used to make her fabulous grilled cheese sandwiches in an old iron skillet with the top of a smaller iron lid pressing down on the sandwiches. Both were inherited from my grandmother. I have the lid (with a 1950s era blue enamel handle), but not the original skillet. Interesting what we hold on to.
This recipe is great for Sunday Brunch. It's sweet-- a bar of chocolate, some goat or brie cheese--some orange marmalade--a bit or mascarpone--and place in between buttered challah or another bread. This recipe is too creamy (and oozing) for the panini press, so make it, too, in a big skillet. Reduce amounts if it's only two of you.
Chocolate Orange Marmalade Grilled Cheese Sandwich
Ingredients
6 ounces Mascarpone
2 Tbsp Orange Marmalade
2 Tbsp unsalted Butter (room temperature)
8 slices Challah or Brioche (sandwich size)
8 ounces Brie (sliced 1/4 inch thick)
14 ounces Dark Chocolate (65-75% cacao, fair-trade, organic), chopped
Directions
Combine orange marmalade and mascarpone.
Butter one side of each slice of bread. Place 4 slices, buttered side down on work surface. Spread mascarpone on bread. Place brie slices over mascarpone mixture and sprinkle with chocolate chunks.
Top with remaining slices of bread, buttered side up.
Heat large skillet over medium heat for 2 minutes. Put sandwiches in pan, cover and cook for 2-3 minutes until golden brown. Watch carefully.
Turn sandwiches, pressing each firmly with spatula or heavy pot lid (smaller than the skillet).
Cover and cook for 2-3 minutes until undersides are browned.
Remove cover, turn sandwiches over and press firmly with spatula or pot lid again.
Cook until cheese has melted completely.
Remove from pan and let cool 2-3 minutes.
