Treat your friends and family to a twist on the classic grilled cheese sandwich with this recipe from James Beard Award-winning chef Debbie Gold.
Grilled Three Cheese Pork Belly Sandwich
Ingredients for the Sandwich:
8 large slices rye bread, 1/2 inch thick
8 ounces sliced Gruyere cheese
8 ounces sliced pecorino cheese
8 ounces sliced fresh mozzarella cheese
1/2 cup or more ravigote sauce
12 ounces sliced braised pork belly
Ingredients for the Ravigote Sauce:
1 cup olive-oil mayonnaise
2 tablespoons chopped cornichons
2 tablespoons capers
1 shallot, minced
2 cloves garlic, minced
2 hard-boiled eggs, separated and finely chopped
1 tablespoon chopped herbs Salt and pepper
Place mayonnaise in a small mixing bowl. Add the shallot, garlic, herbs, capers, cornichons, chopped egg yolks, chopped egg whites, salt and pepper.
Lay out four slices of bread. Spread a layer of raviote sauce, making sure not to miss the corners! Layer 3 ounces of pork on each piece of bread. Layer 2 ounces of Gruyere cheese on each piece of bread. Layer 2 ounces of pecorino cheese on each piece of bread. Layer 2 ounces of mozzarella on each piece of bread. Place piece of bread on top of each sandwich.
Preheat oven to 300 degrees. Place a medium-size sauté pan over medium heat. Melt 3 tablespoons butter until it begins to bubble. Make sure there is plenty of butter on the bottom of the pan. Place 1 or 2 sandwiches in pan, whatever fits without squeezing the sandwiches in. Let cook for about 2 minutes or until the bread turns a nice golden brown. Turn sandwich over and add 2 more tablespoons butter. Cook another 2 minutes or until the bread turns a nice golden brown. Remove from pan. Repeat as necessary until all sandwiches are toasted.
Place the sandwiches in the oven for about 3 minutes, or until cheese is melted nicely.