Pages

3.041 Grilled Cheese Sandwich: Edam with Sun-Dried Tomatoes on Sourdough

-Cycle 3, Item 41-
15 (Wed) February 2012

-American-
Grilled Cheese Sandwich: Edam with Sun-Dried Tomatoes on Sourdough

3.5

by me

at home

-Oksu, Seoul-

with Wife and Dominic

On this second go at a sandwich that I created on the fly almost exactly 2 months ago today (see 2.345 Grilled Cheese & Sun-Dried Tomato Sandwich: Provolone/Wheat), I've come closer to perfecting it. The concept remains essentially the same: a grilled cheese sandwich with sun-dried tomatoes. But this time, I used sourdough from Fog City International Cafe (see most recently 3.033 Hearty Beef Stew in a Sourdough Bowl), bread that I recently described as "the best bread that I've ever had in Korea" (see 3.015 Clam Chowder in a Sourdough Bowl). Pan-grilled in a dab of butter, slowly over low heat, with the lid on the pan, the sourdough transcended the ordinary. On the outside, it morphed magnificently gold and crisp, not brittle and flaky like typical toast, but chewy and firm. Awesome. On the inside, it became warm and squishy, as if the heating process had burst open dormant pockets of moisture within. This was especially astonishing as it had been sitting refrigerated in a ziplock bag for a week. Bob, Fog City's proprietor and baker, once remarked: "Due to the fact that we use home-grown yeast, the breads have remarkable keeping qualities." Indeed. In terms of taste, the tanginess of the sourdough paired nicely with the tart tomatoes while providing balance to the richness of the cheese. The edam was okay but a bit too cheesy; the previous provolone was better for its mildness. Definitely a signature dish, though I'm still grappling with an appropriately grandiose and ludicrous name for it.

No comments:

Post a Comment