This very well might be my favorite sandwich of all time. Tom Colicchio's roasted asparagus with red onions, basil, and Vacherin. As if the sandwich wasn't good enough, I do love me some Tom Colicchio. (Leah, you reading? I know how you love yourself a bald man). My boy Tom makes his sandwich open-faced, I however, do not. Before his Wichcraft book hit the shelves he made this recipe on (you guessed it) The Today Show - and it was not open-faced. He also calls for Vacherin cheese. I'm a bit of a cheesemonger and I have yet to locate Vacherin. Anywhere. So I use Camembert. I've tried Brie, not as good. Tom says you can use any good melting cheese. This is basically how I make Tom's sandwich...
remember, these ingredients are for 4 open-faced sandwiches
this recipe doesn't have to be anywhere near exact, I stopped measuring long ago
I use my Mario Batalli panini pan that I got for xmas several years back
I get the pan good and hot on medium-high heat
toss the asparagus, onion, oil, s&p in a bowl
cook in your hot grill pan for 5-10min until slightly charred
toss once or twice while cooking
while that's cooking....
slice up your cheese, I probably use .3oz for two sandwiches
that's a lotta cheese
that's a lotta cheese
not too thick or it doesn't melt good
get everything a little brown
when everything is grilled, put it back in the same bowl and toss with the vinegar and basil
(I use a lot more basil)
I use the fresh baked bread from Whole Foods
you need something hearty to withstand the grilling
I use either regular or rosemary sourdough
a layer of cheese and then the toppings followed by more cheese
I spray the outsides of the sandwich with spray olive oil and sprinkle with Miracle Blend
I find the salt helps the bread from sticking to the pan
(skip the salt unless you lurve it like I do)
I grill both sides in my panini pan around 3 minutes per side
if you grill too long the Camembert melts and runs all over
now here is where the love comes in....
peel a garlic clove and cut in half, rub the raw garlic on each side of the bread
it adds a little something special, so don't forget that part
cut in half and enjoy!
we pretty much moan "yummmmmm" the entire time we're eating