Grilled Comté cheese open sandwiches with spinach and dried tomatoes
- 8 slices farmhouse bread
- 200 g young spinach leaves
- 4 round tomatoes
- 12 Entremont Comté slices
- 6 shallot onions
- 2 tblsp sherry vinegar
- 15 cl red wine
- Olive oil
- Salt and pepper
Fry the spinach in butter for 5 minutes. Set aside.
Preheat the oven to 160 °C. Wash and quarter the tomatoes and remove the seeds.
Put them on a baking tray. Sprinkle a little sugar, salt, thyme, rosemary, and olive oil over them. Bake for one hour. Bake for another 30 minutes at 140 °C.
Switch off the oven and leave the tomatoes to ‘dry’ in it.
Peel the shallot onions and slice them lengthwise. Fry them in olive oil for approx. 10 minutes. Sprinkle with sugar. Pour in the wine and port.
Leave to cook for approx. 20 minutes until they are preserved in their juice.
To serve, begin with a slice of farmhouse bread, some preserved shallots, spinach, dried tomatoes, and three slices of Entremont Comté cheese.
Sear the grilled cheese sandwich in a pan for 5 minutes on each side and put a lid on the pan at the end to melt the cheese.
Serve immediately with a chilled salad.
Photo credit: Stéphanie Iguna @LaFoodFactory