Lora Zarubin's Warm Gruyere Sandwich with Mustard and Thyme

It's been interesting to find out some things over the past few weeks. Despite what my passport tells me and the fact that I dutifully pay taxes every single year, cry every time I see an ad for the USO, and think American literature is a. not dead and b. pretty damn good, some people don't consider me a "real" American.

After all, I vote Democrat. I live in a big, coastal city full of foreigners, celebrities, men who love men and women who love women, journalists, bankers, opinion makers, and the unemployed, working class, middle class, upper class, high class, rich, poor, black and white. I give money to charity, not just in the form of checks, but also in the form of dollar bills on the subway. I think health care should be a human right, not a privilege. I believe that abortion must be safe and legal and available and rare. And I don't care if you're Muslim, Christian, Jewish, Buddhist or if you don't believe in God at all. (And I mean that literally. I don't care. Stop talking about it on television, stop using it as a badge of honor, stop using it as a way of persecuting people who are good and moral no matter what they believe.)

BUT!

The thing that truly sets me apart from "real" Americans is that I don't get grilled cheese.

Maybe it's because of my father (pretty suspect, too - with his liberal ways and Massachusetts address). He never made grilled cheese for me as a child, and it wasn't served at the school cafeteria (though I can distinctly remember a tuna fish sandwich so soupy with mayonnaise that it's the single reason I can't abide the stuff, crammed into a hot dog bun, for crying out loud), so by the time I got around to tasting it in college, I didn't quite get what the fuss was all about. (I think you kind of need to eat Velveeta as a kid to be inured to it as an adult, right?)

But I've always wanted to love grilled cheese. It seems like such a perfect little meal. Two pieces of nice bread, some good cheese, maybe a bowl of soup, and hey presto! You've got yourself a rocking Friday night dinner.

Well. Let's just say that after this weekend, I might be able to muscle my way, at least partly, into the real American crowd. I have found the grilled cheese of my dreams.

I suppose it's a little misleading to call it grilled cheese. Toasted might be more accurate, or broiled, or simply Warm Gruyere Sandwich with Mustard and Thyme. Mmmm, yes. Call it what you want, it's delicious.

It comes from this underrated cookbook and is barely any more work than making a traditional grilled cheese. You broil several bread slices just on one side, and then brush the unbroiled sides with a little bit of melted butter. On top of that, you spread some nice French mustard (what I'm using right now is Fallot). Then you drop a few thyme leaves on top of the mustard, grate a nice, thick flurry of Gruyere over the thyme and put the slices back under the broiler for a few moments longer. The edges of the bread will be browned and crunchy, the cheese will be molten and bubbly and chewy in spots, and you will not be able to keep yourself from eating just two pieces. I dare you.

I left the quantities up in the air, because bread sizes differ and you might love a big carpet of cheese while someone else might want something daintier. In any case, the combination of mustard, thyme, and Gruyere is simply wonderful, especially on sour-ish bread.

Warm Gruyere Sandwich with Mustard and Thyme
Makes 6

6 1/2-inch thick slices of levain or sourdough bread
Unsalted butter, melted
Good-quality French mustard
Fresh thyme leaves
Grated Gruyere cheese
Sea salt (optional)

1. Preheat the broiler. Place the bread slices on a baking sheet and toast one side under the broiler until golden brown. Remove from the oven and turn the slices over. Brush the melted butter on each untoasted side. Then spread with mustard and sprinkle with the thyme leaves. Sprinkle the cheese evenly over the bread. Sprinkle with salt, if desired.

2. Broil until the edges of the bread are golden brown and the cheese is melted, about 1 minute. Remove the bread slices from the oven and serve them immediately.

Comments

[Adrienne]

Woooow. 1. I love it when my favorite blogers participate in NaBloPoMo and 2. I love cheese sandwiches. This looks spectacular.

[Julie]

You are such a wonderful writer! Yay for NaBloPoMo and the fact that I get to read you every day.

[David]

You just have to use European cheese to make a good grilled cheese sandwich. Which, of course, makes you even more suspect.

But also makes for a better grilled cheese sandwich!

[radish]

I heart everything with melted cheese. I'm simply a fool for it. The one American thing I never truly like is popcorn. This looks great - Gruyere is one of my favorite cheeses! Never tried with mustard but sounds delicious!

[jenny]

I have recently been hooked on a grilled raclette & french mustard combo, or straight-up raclette on potato-leek focaccia. but why stop there, especially when I have gruyere in the fridge and an over-zealous thyme plant on my windowsill?

thanks for another winning entry. it's only the third day of november and I am already getting spoiled.

[Amanda Boyce]

Welcome to the world of all things American... Based on your brief sum-up, I think you will be a FANTASTIC addition to this sometimes troubled and confused population... As for the grilled cheese, I've studied the art of grilled cheese, ever since I was a wee little thing. You chose a great bread, it's my go to. I used extra sharp Tillamook cheddar cheese, which melts beautifully. If you want to get crazy, you can throw some jam in there. It's a great little kick!

[any little reason]

I am of the traditional grilled cheese camp - but this looks incredible!

[Erik]

One more day! PS I want this for lunch today.

[Gemma]

This sounds amazing and is making me hungry but I have another 25 minutes before I can turn off my computer and even buy food for dinner let alone make it, eat it, and blog it - boo, I want grilled cheese with mustard and thyme now.

[Lydia (The Perfect Pantry)]

I love a dish in which each ingredient pulls its own weight, and the quality of each ingredient is allowed to shine. It does look like the perfect grilled cheese -- and I've still got some thyme in my garden that hasn't succumbed to frost.

[anne spice]

I echo everyone on "yay! for The Wednesday Chef and NaBloPoMo!"

And glad you finally found a grilled cheese recipe that has won you over... avoidance of Velveeta in the scenario does wonders.

To further your conversion, if you are ever in London, I *highly* recommend heading to Borough Market and finding the toasted cheese sandwich vendor - he makes his with sourdough, artisan cheddar, and a mixture of minced onions and garlic - divine!

[jenny]

omg, I just made this for lunch and it was SUBLIME. I was amazed by the way the thyme brought out/heightened certain aspects of both the gruyere and the mustard. if the rest of the recipes in this cookbook are even half as satisfying then it is a must-have for my collection.

[Lisa-Marie]

In Scotland, it's called roasted cheese or toasted cheese. I like it With either a very strong cheddar or with brie.Toasted brie with a bit of chutney is nice, and really, if your having cheddar, a bit of Leah&Perrins sauce is all you need.

[MarthaAndMe]

Loving this! I hate mushy American cheese grilled sandwiches! I remember going to a restaurant as a kid and ordering grilled cheese. It came on pumpernickel and had a mixture of cheeses. Oh! I was in love! Sometimes I serve grilled cheese like yours instead of garlic bread with a meal. Gruyere is fantastic.

[Dawn in CA]

Ugh. No, not the sandwich, which looks absolutely divine. Ugh to the fact that I can't eat cheese (or any other dairy foods) without enduring seriously painful tummy troubles. *sigh* Loving the daily blogs, though. And don't believe anyone who says you are not a real American! :)

[Mama JJ]

I'm so glad you're writing every day. Thanks for the great sandwhich idea.

-JJ

Ps. I hesitate to flaunt my internet ignorance, but what exactly does NaBloPoMo stand for?

[Luisa]

Dawn - I am so sorry!! That really stinks. Does taking those lactaid pills ever help?

JJ - NAtional BLog POsting MOnth...:)

[Tim]

Well said, Luisa. Tomorrow is going to be a good day. !!!

[Annette]

I fit the same description, so I am also apparently not a "real" American.

But I do love grilled cheese, though it can never be American cheese on white bread. My favorite bread for grilled sandwiches is sourdough... I really think fresh-ish sourdough is key.

As for tuna, I could never stand that over-mayoed stuff either. May I suggest mixing the canned stuff with some chopped green onion, garlic salt & pepper, and just enough mayo to keep it together. Butter some sourdough bread, slice up a tomato, assemble your sandwich and grill it until golden brown. My assembled sandwich looks like this bread-cheese-tomato-tuna-tomato-cheese-bread, but I slice my tomato on the thin side. I'm always changing up the cheese and sometimes I used different kinds of cheese for each layer. It is divine, especially with a side of clam chowder or a tomato-y soup.

I also had a cold tuna sandwich recently somewhere that had chopped artichoke hearts, olive oil, and balsamic vinegar, plus seasonings. No mayo. It was delicious.

[Mama JJ]

Thanks, Luisa! I feel much better now. More informed, intelligent.... think I just might go vote. For Obama, of course (since I'm informed and intelligent).

-JJ

[Dawn H.]

I read this and rushed to the store to buy the ingredients! It was amazing! I loved it.

[Paige]

This looks delish, but almost more importantly--isn't IAAAH the GREATEST unsung cookbook? I have never made anything from it that wasn't divine, and it's beautiful, beautiful, to boot. Thanks for giving Lora her props!

[Kelsey]

This sounds delicious. I make a grilled cheese sandwich that is pretty good, though. I take two slices of bread and put about a tablespoon of butter on one side of each. Then I turn one slice over and put a slice of Swiss on it. Then I add one scallion, sliced, followed by another slice of Swiss and the second slice of bread. Next I put the sandwich in a skillet turned to medium and put the lid on. Three minutes later I flip the sandwich and cook another three minutes. The result is a golden brown bread, melted cheese and the pleasantly fresh taste of the scallion.

[Gemma]

Hi Luisa, just wanted to say that I made this for dinner last night and it was delicious so thanks!

[Jesse]

I'm sort of with you... I only like grilled cheese with vegetables on it. My favorite is gruyere, grilled summer squash and onions and thyme. Is that just a plain ole sandwich? I guess so.

[Jeanne]

Great post! I grew up with toasted cheese sandwiches (as in cosed sandwiches, done in a sandwich press of some sort - at school toasted cheese & tomato sandwiches were the norm. But we never really had Velveeta (which is processed, right?) - it was either Gouda or cheddar.

I've always loved them - either crispy closed sandwiches, or open toasties. When I'm feeling sinful I grate a lot of cheddar and mix it with diced salami, mayo and wholegrain mustard. Pile on bread and pop under the grill. Mmmmm! I often make mustard cheese toasties with soup on a Sunday night but have never thought to add thyme. I will now, though! Thanks :)

[Amy]

This sounds like something I would like...even though I grew up in "real" America (South Dakota), I too was never into grilled cheese. Goopy Velveeta? No thanks. However, with really good whole grain bread and really good cheddar or some other sharper cheese, grilled cheese has become a quick dinner standby. Always with tangy mustard - always!

[Mama JJ]

I made this for my supper tonight. Very yummy.

-JJ

[Chris]

Great! Just what I need. Another blogger that I instantly have to add to my feed reader because of a single post...
Just because Velveeta was foisted off on you as a child does not mean you love it as an adult. I can't abide the stuff. Gruyere is one of my favorite cheeses. You should give bucheron a shot too. Toasted just like you did the gruyere.