Recipes

White Cheddar Melts with Mostarda & Arugula

Name: White Cheddar Melts with Mostarda & Arugula
Total time: 45 min
Ingredients: Extra-virgin olive oil; 1/2 Granny Smith apple—peeled, cored and diced; 1/2 cup dried apricots, cut into 1/4-inch dice; 1/4 cup brown sugar; 1 tablespoon apple cider vinegar; One 1-inch cinnamon stick; 1/2 teaspoon finely grated orange zest; 1/4 cup fresh orange juice; 1/2 cup whole-grain mustard; Kosher salt; Freshly ground pepper; Eight 1/2-inch-thick slices of rustic sourdough bread; 3/4 pound sharp white cheddar, cut into 12 slices; 2 cups baby arugula

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Top Chef Season 6 winner Michael Voltaggio creates incredible sandwiches at his tiny L.A. restaurant ink.sack. Instead of the usual mustard, he flavors this grilled cheese with mostarda—a tangy, fruity condiment made with a mix of apple, dried apricots, orange juice, mustard, and spices.

By

Michael Voltaggio

Updated on March 30, 2015

Total Time:

45 mins

Yield:

4 sandwiches

Ingredients

Extra-virgin olive oil
1/2 Granny Smith apple—peeled, cored and diced
1/2 cup dried apricots, cut into 1/4-inch dice
1/4 cup brown sugar
1 tablespoon apple cider vinegar
One 1-inch cinnamon stick
1/2 teaspoon finely grated orange zest
1/4 cup fresh orange juice
1/2 cup whole-grain mustard
Kosher salt
Freshly ground pepper
Eight 1/2-inch-thick slices of rustic sourdough bread
3/4 pound sharp white cheddar, cut into 12 slices
2 cups baby arugula

Directions

In a medium saucepan, heat 2 teaspoons of olive oil. Add the apple and apricots and cook over moderate heat, stirring, until just softened, 5 minutes. Add the sugar, vinegar, cinnamon stick and orange zest and juice. Cook over moderately low heat, stirring occasionally, until thickened, 8 minutes. Remove from the heat; discard the cinnamon stick. Stir in the mustard and season with salt and pepper. Let the mostarda cool completely.
Preheat a griddle over moderately low heat. Brush one side of each bread slice with olive oil. On the other side of 4 bread slices, spread with the mostarda (1/4 cup each), then top each with 3 slices of cheddar. Close the sandwiches, set them on the hot griddle and top with a large baking sheet weighted down with cans. Cook over moderately low heat until toasted, 3 minutes per side. Open the sandwiches and tuck 1/2 cup of the arugula into each. Close the sandwiches, cut in half and serve hot.