Food & Wine USA - (10)October 2020

20 OCTOBER 2020

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Sweet-and-Smoky Grilled

Cheese Toastie

TOTAL 25 MIN; SERVES 4

A combination of chipotle-spiked bécha-

mel and mild Comté cheese melt together

to create the rich, creamy center in this

pressed “toastie” sandwich.

3 Tbsp. unsalted butter

6 Tbsp. all-purpose flour

11 / 4 cups whole milk

1 Tbsp. finely chopped chipotle chile

in adobo

1 tsp. kosher salt, plus more to taste

1 Tbsp. canola oil

1 small yellow onion, thinly sliced

8 slices Japanese milk bread or

Pullman loaf

TOASTIE. JAFFLE. SNACKWICH.

Whatever the menu refers to

them as, these beloved sand-

wiches are pressed in a special

panini press–esque device that

seals the edges of the bread

together to prevent fillings from

leaking out. When food preper-

ation is limited to what can eas-

ily be whipped up behind the

bar, the toastie is a chef’s best

friend. Chef Jeremiah Stone at

Peoples Wine Bar in New York

City serves up a version stuffed

with gooey Comté, sautéed

onions, and thin slices of sop-

pressata. No matter the wine,

a toastie is the perfect pairing.

—KHUSHBU SHAH

The Toast with

the Most Why

toasties rule

TRENDSPOTTING

16 thin slices Petit Jesu or mild

soppressata (about 2^1 / 2 oz.)

41 /^2 oz. Comté or Gruyère cheese,

grated (about 1^1 / 3 cups)

8 prunes, finely chopped

Clarified butter or ghee

1. Melt unsalted butter in a medium
   saucepan over medium. Stir in flour, and
   cook, stirring constantly, 1 minute. Whisk
   in milk until smooth. Cook over medium,
   stirring constantly, until thickened to a
   thick gravy consistency, 2 to 3 minutes.
   Remove from heat, and stir in chipotle and
   salt. Set aside.


2. Heat oil in a medium skillet over medium-
   high. Add onion; cook, stirring often, until
   browned and tender, about 14 minutes.
   Remove from heat.
   3. Assemble each sandwich in this order: 1
   bread slice, 2 slices Petit Jesu,^1 / 3 cup
   grated cheese, 2 tablespoons chipotle mix-
   ture, 2 chopped prunes, salt to taste, 1
   tablespoon cooked onions, 2 slices Petit
   Jesu, and 1 bread slice. Repeat with remain-
   ing ingredients to make 3 more sandwiches.
   Brush outside of bread with clarified butter.
   4. Working in batches if necessary, place
   sandwiches in a preheated electric sand-
   wich toaster, and cook until browned and
   cheese is melted, about 3 minutes.
   —JEREMIAH STONE AND FABIÁN VON HAUSKE
   VALTIERRA, PEOPLES WINE BAR, NEW YORK CITY

WINE Substantial California Rosé: 2018

Heitz Cellar Grignolino Rosé

NOTE Sandwiches may be cooked in a skillet

over medium until golden and cheese is

melted, 2 to 3 minutes per side.

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photography by VICTOR PROTASIO