Ingredients
8 thin slices rye country bread
1/4 cup olive oil (from roasted garlic)
8 oz (227gr) aged Cheddar, Gruyère, Fontina or Manchego - coarsely grated
2 large handfuls baby arugula (4 oz) (113gr)
1/2 cup Roasted Garlic cloves
sea salt to taste
freshly ground black pepper to taste
roasted garlic (4 gloves per sandwich) : see related
recipe
Preparation
Step 1: Place 4 slices of bread on a cutting board and brush with the olive oil reserved from the garlic confit. Turn slices around and spread the grated cheese on the non-oiled side. Top each slice with a heap of the baby arugula. Sprinkle with salt and pepper to taste. Spread the garlic confit on the other 4 slices of bread. Place the garlic confit slices on top of the slices with the arugula and press firmly to seal the sandwiches. Brush the top of the sandwiches with the balance of the oil. Step 2: Heat a large heavy-bottomed frying pan to medium-high heat. Add the sandwiches, reduce heat to medium to medium-high, and sauté 4 to 5 minutes until golden brown. Flip the sandwiches and continue to sauté for 3 to 4 minutes until golden brown and the cheese has melted completely
