Havarti & Gruyère on Crusty Bread
I’ve heard it said that the key to the perfect grilled cheese sandwich is using two cheeses—one mild and creamy for a great melty texture, and one hard and sharp for intense flavor. Following that philosophy, this mixture of soft Danish Harvati and hard Swiss Gruyère makes for a delicious and incredibly simple recipe.
(Sidenote: Because the universe is governed by a cruel and angry god, I discovered recently that the iPhone takes better photos in my kitchen’s crappy lighting than my actual camera does, hence the sudden uptick in photo quality compared to my earlier posts.)
- 2 thick slices crusty bread (I happened to have some fresh homemade bread laying around, but any bread with a hard, crusty exterior and a soft, moist interior will do.)
- block of Harvati
- block of Gruyère
Cut off a few fairly thick chunks of Harvati and place a couple on each slice of bread. You can adjust the amount depending on how gooey you like your sandwich. Grate your Gruyère very finely in order to get a good, even spread of flavor (I’ve found it’s most useful to grate directly over your sandwich). You’ll need a fair amount—I’d probably recommend using at least 3 or 4 cubic centimeters of cheese, and even that’s a conservative estimate. Press the sandwich faces together and cook normally. Depending on how thickly you slice the bread, you may want to place something heavy on top of your sandwich while it cooks; I used a small cast-iron pan.
If you own a panini press, this recipe makes a great panini.
A light salad pairs nicely with this sandwich’s cheesy flavor and crunchy texture.