I got this genius recipe from Grilled Cheese Social. Now I'm a total convert to the concept of crissant grilled cheese. The texture is the perfect hybrid of a grilled cheese and a panino. Since croissants are basically all butter, you don't need to add any to the pan and it toasts completely evenly. I plan on making a lot more of these with different cheese and fillings.
Croissant Grilled Cheese with Pepper Jack & Apple Butter
1 plain croissant
a few slices Pepper Jack Cheese
1 1/2 tbsps apple butter
Slice the croissant in half and top with thinly slice some of that Pepper Jack. Then spread/smear apple butter over cheese slices. Add another layer of of the Pepper Jack and put the top piece of bread back on top. Heat a pan to medium low and stick the sandwich on about five minutes on each side. Press down on the sandwich a few times and It should start becoming even more flaky, golden, and crusty.
Adam.. I really like this idea... what are your thoughts on sandwich presses? I almost bought one with a gift certificate... but I have trouble buying appliances that do things that a normal stove can do. Thoughts?
Posted by: www.facebook.com/profile.php?id=577563453 | January 08, 2012 at 07:55 AM
Hey Paul! I agree about getting a sandwich press machine for your countertop - it seems like an expensive waste of space for a very specific purpose. I'm more into the idea of a grill pan and a cast iron hand press for the stove. Le Creuset makes them, but you can also find less expensive versions online. http://www.outdoorcooking.com/bacon-panini-press.html?cvsfa=2920&cvsfe=2&cvsfhu=31383436
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Posted by: Rigel | January 14, 2012 at 05:43 PM
Wow! this looks yummy. I'm starving.
Alvin
Posted by: restaurants in Laguna Philippines | January 19, 2012 at 05:12 PM