Veggie Grilled Cheese Sandwiches
Ingredients
Charred Corn
- kernels from 2 ears of fresh corn
Custard
- 6 eggs
- 2 cups milk
- 1 tbsp salt
Bread
- thick slices of crusty bread
Filling Suggestions
- sliced or shredded fontina cheese
- charred corn kernels (see How-To below)
- fresh basil leaves
- sliced zucchini
- salt
- sliced tomatoes
- chopped chives
- sliced avocado
- sliced red onion
For Grilling
- 1 tbsp olive oil per sandwich
- 1 tbsp butter per sandwich
How-to
Char Corn Kernels
- With a sharp knife, carefully slice kernels of corn from the cob
- Heat a skillet on medium-high (without oil). Add corn kernels in small batches, and cook until one side starts to blacken, about 30 seconds. Remove to a plate to cool, and repeat with remaining kernels
Make Custard & Dip Bread Slices
- Add eggs to a bowl and break up with a whisk. Whisk eggs to blend whites and yolks
- While whisking, add milk and salt
- Soak bread slices in custard mix for at least 30 seconds each
- Take bread slices out of custard and let extra custard run off the bread. Place on baking sheet or plate while building sandwiches
Assemble Sandwiches
- Layer cheese on inside slices of bread, add vegetables, then close sandwich
- Add 1 tbsp olive oil to a sauté pan over medium heat. Then add 1 tbsp butter and let melt. Grill sandwich 2-3 minutes per side. If grilling additional sandwiches, discard old grease and use 1 tbsp each of olive oil and butter in the pan for each sandwich