Our garlic herb grilled cheese with fresh tomato and anchovy aioli is a fresh, grown-up take on the classic. We also like to call this umami grilled cheese, for the special savory flavor you'll taste, thanks to the combination of Cabot Garlic & Herb Cheddar melted with the tangy anchovy aioli. Layer with slices of fresh tomato and pair it with a sparkling wine for dinner.
2 anchovy filets, finely chopped or 1 teaspoon anchovy paste
4 teaspoons reduced-fat mayonnaise
4 slices multigrain bread
2 ounces Cabot Garlic & Herb Cheddar, shredded (about ½ cup)
4 slices ripe slicing tomato
1 tablespoon Cabot Unsalted Butter, cut in half
MIX anchovy and mayonnaise in a small dish.
LAY bread slices on work surface. Spread anchovy aioli on the bread. Divide cheddar between two of the slices. Top with tomato and the remaining two slices of bread.
HEAT half the butter in a large non-stick over medium heat. When butter is melted, arrange two of the sandwiches in the skillet. Cook until browned on the bottom, 4 to 4 minutes. Add the second half of the butter to the skillet and carefully flip sandwiches over, adjusting heat as necessary to prevent browning.
COOK until the cheese is melted and the bottoms are browned, 3 to 5 minutes longer. Cut in half to serve.
Recipe courtesy of Katie Webster.