Cauliflower, Fontina and Blue Cheese Grilled Cheese {recipe} and the Best Overall Cheese for Grilled Cheese Sandwiches

Cauliflower, Fontina, and Blue Cheese Grilled Cheese

April is National Grilled Cheese Month, so we’re celebrating by posting a grilled cheese sandwich every day. This is No. 16. See all of our grilled cheese sandwiches >> here << .

Now into the second half of Grilled Cheese Month, we don’t feel quite so much pressure to impress (not that we ever did). So we’re going with flavors that we love (not that we didn’t love fried chicken and waffles)….

Cauliflower and cheese.
Cauliflower, Fontina, and Blue Cheese Grilled Cheese
Everything about cauliflower — its winter white color, its snow cloud shape, its inseparable attachment to hearty, heavy, cheesy hot soups and casseroles — says winter to us. But we’ve had it on our brains lately despite the extremely balmy weather here in LA. Maybe we’re just not ready for spring’s baby vegetables. Maybe we’re just holding onto the idea of a season passed.

Maybe cauliflower with cheese is just delicious so who cares?
Cauliflower, Fontina, and Blue Cheese Grilled Cheese
In this process, we’ve also discovered that Fontina cheese is probably the best overall cheese for grilled cheese sandwiches, beating out even mozzarella, which we thought had the best “meltiness” without completely liquefying (like Brie and other soft cheeses). The blue cheese is there for a little bite, and though there isn’t any in the photo because we forgot, fresh arugula is good, too. (We pulled apart the cheesy halves and stuffed the fresh arugula in after).
Cauliflower, Fontina, and Blue Cheese Grilled Cheese

Roast Cauliflower, Fontina, and Blue Cheese Grilled Cheese

makes 1 sandwich

Ingredients

1 tablespoon softened butter
1 tablespoon olive oil
2 slices whole grain and seed bread
½ cup shredded Fontina cheese (Fontina is a semi-soft cheese – stick it in the freezer for about 15 minutes to make it easier to grate, then bring shredded Fontina to room temperature)
roasted cauliflower, about 5 or 6 small florets (see recipe for Oven Roasted Cauliflower or Pan-Roasted Cauliflower)
1 tablespoon crumbled blue cheese
fresh arugula
salt and pepper to taste

Directions

Heat 1 tablespoon olive oil and 1 tablespoon butter in a frying pan over medium low heat. Place 2 slices of bread in pan, then pile half of shredded cheese on one slice and half of shredded cheese on the other slices. Cook the bread until golden brown and the cheese is melted.

Remove the grilled bread from the pan. Place roasted cauliflower florets on melted cheese on one slice of bread. Sprinkle with blue cheese. Add a few leaves of fresh arugula, then season with a pinch of salt and pepper. Close/cover the sandwich with the other slice of grilled bread.

Cauliflower, Fontina, and Blue Cheese Grilled Cheese

Cauliflower head

Cauliflower, Fontina, and Blue Cheese Grilled Cheese

by Sarah J. Gim on April 16, 2012 · 5 comments

{ 5 comments }

Yuts April 17, 2012 at 8:05 pm

Collyflower reminds me of cauliflower ear. But ok winter whitey titeys cumulus clouds i heard its the papa smurf of broccoli. As for bestest cheese in a grilled ‘sando’ wich by the by sounds very distonguished- aint it gruyere? I like string cheese. And beans w/catsup

Ambika April 17, 2012 at 8:14 pm

Wow!! That is one heck of a sandwich!! Love everything about this grilled cheese!!

amy@currylime April 18, 2012 at 12:36 pm

These look both unusual and decadently delicious!

Tarra June 18, 2012 at 6:00 pm

Tried this, loved this, and will be making it again! I used spinach instead of arugula just because I already had it on hand. I also roasted the garlic with Kosher salt and a garlic/herb mix. I heated the spinach just enough to wilt it, then put it on top of the cheese as it melted on each slice. Another clutch – I roasted garlic until it was soft enough to mash. I spread this on the bread before anything else hit the pan. I paired it with tomato soup and we lived happily ever after. :) THANKS!!!

Tarra June 18, 2012 at 6:02 pm

OOOOPS!! In my third sentence, it was the CAULIFLOWER I roasted with Kosher salt and garlic/herb seasoning. Had to make that big clarification!

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