A Recipe From the Chef: Eric Greenspan's "The Champ" Grilled Cheese

A. Trachta

The sexiest damn grilled cheese you've ever seen.

Sure, there are quick and dirty versions of the grilled cheese. You can melt something yellow between two buttered buns in less than 5 minutes. But where's the payoff there? Let's take it slow. Make it worth our while. If we learned one thing about Eric Greenspan in our recent two-part interview, it's that he's all about creating an experience. Nowhere is that more apparent than in his recipe for "The Champ" Grilled Cheese, named so because it took top spot in the annual Grilled Cheese Invitational in 2008.

On the following page, Greenspan shares his recipe for the ultimate melty experience. If this looks like more than you can handle, head over to The Foundry on Melrose and have him make you one. With short ribs, even. So live dangerously.

The Champ: Grilled Taleggio Sandwich With Apricots and Capers
From: Eric Greenspan, chef-owner of The Foundry.
Makes: 4 sandwiches

15 dried apricots
1 tablespoon nonpareil capers
1 tablespoon Dijon mustard
1 tablespoon extra virgin olive oil
8 slices dark raisin bread
5 tablespoons butter, at room temperature
4 small handfuls arugula
8 ounces taleggio cheese, rind removed, at room temperature
4 pinches fleur de sel.

1. Place apricots in small saucepan and add water just to cover.
Bring to full boil and immediately remove from heat. Mix in
capers, mustard and olive oil. Pulse in blender to chunky
consistency; set aside.

2. Spread one side of each bread slice evenly (to the edges) with
1/2 tablespoon butter. With buttered sides down, top four slices
with 2 tablespoons of apricot mixture, handful of arugula and
equal portions of cheese. Top with remaining slices, buttered
side up.

3. Place large skillet over high heat, and melt remaining 1
tablespoon butter. Reduce heat to low and add sandwiches. Cook
until browned and crisp on both sides, about 2 minutes a side.
Transfer to a platter lined with paper towels, and sprinkle each
with a pinch of fleur de sel. Cut in half and serve.