How to Cook Artisan Grilled Cheese With Spec & Arugula

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How to Cook Artisan Grilled Cheese With Spec & Arugula

These artisan grilled cheese sandwiches are simple enough to make for a crowd and gourmet enough to wow your guests. Assemble them ahead, then griddle them when you're ready to serve them hot & melty.

Bradley Ogden

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Step 1 of 19

This recipe is part of my Super Bowl menu. The beauty of this dish is that the sandwiches can be pre-assembled. Grill them in batches so your guests won't get hungry and you won't miss the action.

Step 2 of 19

Lay out and prepare your ingredients.

Step 3 of 19

Trim the crusts off and slice the artisan bread. Slices should be thin, about 1/3 inch thick. You'll need 16 slices for 8 sandwiches.

Step 4 of 19

Thinly slice your tomatoes.

Step 5 of 19

You'll need enough tomato slices for each sandwich to have two. Season the tomatoes with olive oil, white balsamic vinegar, salt and pepper to bring out their flavor.

Step 6 of 19

Brush butter on the outside of the bread to keep it from sticking to the griddle and to ensure the sandwiches reach the perfect golden-brown color.

Step 7 of 19

Rub a little olive oil across the plate you plan to assemble the sandwiches on. Then arrange the bread slices butter-side down.

Step 8 of 19

Spread the sandwich spread on your bread. You can make this ahead, combining mayonnaise, lemon, Dijon mustard, and salt and pepper to taste.

Step 9 of 19

Add the cheese and be creative! You can use any cheese you like. I chose three: 1 slice of cow's milk Carmody, 1 slice of Swiss and some spreadable of chèvre for a bit of punch.

Step 10 of 19

Add 2 slices of tomato on top of the cheese.

Step 11 of 19

Layer the arugula on top of the tomatoes. I found delicious, fresh arugula at my farmers market.

Step 12 of 19

Next, add the spec and season with pepper. If you're entertaining a crowd, you might want to keep some vegetarian instead.

Step 13 of 19

Put both halves of the sandwich together. It may appear thick, but will thin once cooked.

Step 14 of 19

Plug in or heat your griddle. Wipe it down with a little olive oil and set it at 325 to 350 degrees.

Step 15 of 19

Put all your sandwiches on the griddle and listen to them sizzle.

Step 16 of 19

When they are browned on the bottom, flip each sandwich over and continue to cook it until the cheese is melted. As they're cooking, press each with a spatula to ensure they brown evenly.

Step 17 of 19

Once the cheese has melted, move the sandwiches to a serving plate. Sandwiches can also be reheated later in a 325 degree oven.

Step 18 of 19

Get them ready for your guests. To serve more people, you can cut each into 2-3 bite sized pieces.

Step 19 of 19

Do a little taste test and you're ready to go.

You're Done

Check out other guides by this author!

Bradley Ogden

San Francisco

facebook.com/chefbradleyo

James Beard Award-winning chef and restaurant vet. Love fresh, organic food & sharing recipes from my kitchen & upcoming restaurants. Tweet me at @chefbradleyo.

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AJ Hyatt

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Electric griddle

1 Loaf rustic bread

3 Cheeses (pick favorites)

1 Organic tomato

1 Bunch Arugula

8 Ounces Spec Americano (applewood smoked prosciutto)

Extra virgin olive oil

Sandwich spread (mayo, Dijon, lemon)

Salt and pepper

Melted butter for brushing

White balsamic vinegar

Excellent I will check it out.

Bradley Ogden (author) 4 months ago

I just posted my family's absolute favorite roasted tomato soup recipe

Cynthia Harris 4 months ago

Yes it would. Do you have a favorite tomato soup recipe?

Bradley Ogden (author) 4 months ago

Thanks Bradley! It would also be great with a side of tomato soup on a cold day Yum!

Cynthia Harris 4 months ago

Thank you.

Bradley Ogden (author) 4 months ago

Wow that looks delicious Bradley. Im definately coming to your house!!!

Daniel 4 months ago

Sounds like a party to me. Counting down to the big game. Who's your team?

Bradley Ogden (author) 4 months ago

So when does the party start? How does sunny Florida on the first weekend of February sound.

Rex Wholes 4 months ago

I can't wait to try this!

M C 4 months ago

Let me know how it turns out!

Bradley Ogden (author) 4 months ago

Looks great. I think I'll be making this for 2 on my George foreman

Mandy Weil 4 months ago

Yum! Thx for sharing!

Candis M 4 months ago

My pleasure Jeff. I hope you enjoy it.

Bradley Ogden (author) 4 months ago

What a great new take on a comfort-food standard! Thank you so much!

Jeff McCaskill 4 months ago

Thank you!

Bradley Ogden (author) 4 months ago

Looks so good, I'm coming to ur next Super Bowl party

Sarah C 4 months ago

Janice, glad you got a kick out of the shirt! There advantages to being near Gilroy. In a toaster oven, reheat on 325. It will take a few minutes depending on the size of the sandwich so you should keep an eye on them to make sure the cheese melts but they don't burn. Let me know how it goes.

Bradley Ogden (author) 4 months ago

Hi Tennille, feel free to use any tomatoes that slice well and gave good flavor. It will be delicious.

Bradley Ogden (author) 4 months ago

Anyone wearing a Garlic Festival shirt is a foodie friend of mine! Nice guide Bradley. Do these reheat well? How long would I reheat in a toaster oven?

Janice Wells 4 months ago

These look delicious, could I substitute Roma or grape tomatoes instead?

Tennille Rehm 4 months ago

Thank you AJ.

Bradley Ogden (author) 4 months ago

I'd go to a Super Bowl party if this was served.

AJ Hyatt 4 months ago

Thank you, Christine.

Bradley Ogden (author) 4 months ago

Yummy

Christine Koscielniak 4 months ago

Thank you! It gives it a little extra flavor. I drizzled the last of the juice on the tomato plate over a couple of sandwiches before grilling them, too.

Bradley Ogden (author) 4 months ago