Not-Your-Kids’ Grilled Cheese Sandwich
I’ll be honest, I had to ask someone the other day about persimmons: Are they a fruit or a vegetable? Looking at them, it’s not so obvious; but I soon discovered that they are actually, in terms of botanical morphology, berries. How cool is that?
And since organic persimmons are arriving in Full Circle deliveries this time of year, I went searching for a recipe that highlights the flavor of these wonderful, seasonal fruit. Because fully-ripened persimmons have a mildly sweet taste and soft texture, they’re perfect on this more refined version of the all-American classic grilled cheese sandwich.
Fun fact: In Korean folklore, dried persimmon have a reputation for scaring away tigers.
- 4 slices organic whole wheat seeded bread
- 2 tbsp whole grain mustard
- 1 organic Fuyu persimmon, thinly sliced
- 2 small handfuls fresh, organic arugula
- 2 - 4 oz organic Brie cheese
- 1 tbsp organic butter, for grilling
- Spread the mustard on each slice of bread.
- Layer two slices of persimmon and a small handful of arugula onto two slices.
- Spread Brie onto the other two (mustard-covered) bread pieces.
- Sandwich the two parts together.
- Melt butter in a medium skillet over medium heat and carefully place the sandwiches in the pan, Brie side down. Grill until the cheese is melted and bread is toasted to a golden brown, about 3-5 minutes. Flip sandwiches and cook until golden.
- Remove from the skillet and serve immediately.
Recipe adapted from Joy the Baker.