Pizza & Sandwiches
Grilled Cheese with Corn and Calabrian Chile
Description
Nancy Silverton’s L.A. restaurant Pizzeria Mozza celebrates unfussy, straightforward, focused food that uses fresh California produce. This upgraded grilled cheese by the 1990 F&W Best New Chef alum is filled with a charred sweet corn-studded blend of nutty English cheddar, sharp caciocavallo, and just enough mayonnaise to bind it all together. Thick slices of sourdough get a beautifully buttery,
Ingredients
- 1 cup fresh corn kernels
- 3 ounces English-style cheddar cheese (such as Keen’s), shredded (about 3/4 cup)
- 1/2 cup mayonnaise
- 1 ounce caciocavallo cheese or provolone cheese, shredded (about 1/4 cup)
- 1/4 cup finely chopped shallot
- 1/4 cup finely chopped scallions
- 1 medium-size jarred Calabrian chile, stemmed and finely chopped (about 2 teaspoons)
- 1 teaspoon kosher salt
- 1/2 teaspoon finely chopped garlic
- 6 tablespoons unsalted butter (3 ounces), softened
- 12 (1/3-inch-thick) sourdough bread slices
Directions
- Heat a large cast-iron skillet over medium-high until smoking. Add corn kernels, and cook, stirring occasionally, until tender and charred in spots, about 3 minutes. Transfer corn to a large bowl, and let cool 10 minutes. Wipe out skillet, and set aside.
- Add cheddar, mayonnaise, caciocavallo, shallot, scallions, chile, salt, and garlic to corn; stir to combine. Spread butter on one side of each bread slice. Place 6 bread slices, buttered sides down, on a piece of parchment paper, and top evenly with cheese mixture (about 1/3 cup each); spread cheese mixture in an even layer. Top with remaining bread slices, buttered sides up.
- Heat cast-iron skillet over medium. Working in batches, cook sandwiches until golden brown and toasted, 3 to 4 minutes per side. Serve immediately.
