It can seem like the the Zuni Cafe's secret to success is all about waiting. The San Francisco restaurant is famous for salting just about everything and letting it sit for long periods of time. My experiences with recipes from its Zuni Cafe Cookbook have been remarkable. Its roast chicken is a beauty to behold.
Which is all well and good, but if you need dinner pronto, then this little pick from the appetizer section might be a quick route--not that it doesn't try to trip you up as often as possible. Oil is infused, sandwiches are smashed with large pots, and a brush is used. You may wonder what happened to a simple grilled cheese. But even with a few pretenses, it can still be cooked in less than 30 minutes, and it always makes me feel much less guilty about any grilled cheese cravings. It also helps that I usually use some great Fontina.
- Yield:makes 2 sandwiches
- 12 sage leaves
- 2 tablespoons olive oil
- 4 slices of rustic bread
- 4 ounces Fontina cheese, sliced thin
Roughly chop the sage and toss it into a small sauce pan. Add the olive oil and pepper. Heat over low heat until just warm. Turn off heat and let sit while you construct the sandwiches.
Mound two of the slices with the cheese, and top with the other two slices. Place a large pot on top of the sandwiches, pressing them down, and letting them flatten for about 10 to 20 minutes.
Remove the pot, and brush the sandwiches with the olive oil. Warm a cast-iron skillet over medium heat, and cook the sandwiches until the cheese has melted and the bread is nice and golden.