Grilled comté cheese sandwich with fresh basil, squash, and tofu
Inspired by sandwiches from one of our favorite hangouts in Cambridge, the Hi-Rise Bakery, we set out to make a flavorful and some what less unhealthy grilled cheese using comté. It’s a great addition on a cheese plate and can be enjoyed by itself or with crackers. While reading more about comté, we came across their international cheese association with some fantastic (and visual) recipes that we’d like to try in the future.
For this lunch sandwich, we recommend sour dough bread and home-made roasted red pepper spread, but Trader Joe’s has one for $1.99. Enjoy!
Grilled comté cheese sandwich with fresh basil, squash, and tofu Recipe
Published: March 2, 2012
- Yield: 2 sandwiches (2 Servings)
- Prep: 15 mins
- Cook: 5 mins
- Ready In: 20 mins
Inspired by sandwiches from one of our favorite hangouts in Cambridge, the Hi-Rise Bakery, we set out to make a flavorful and some …
- 4 slices sour dough bread lightly toasted
- 2 teaspoons margarine optional
- 1 yellow squash sliced, lengthwise
- 1/2 block firm tofu sliced
- 4 tablespoons red pepper spread
- 6 leaves basil fresh, washed
- comte cheese sliced
- panini maker or grill pan
- salt to taste
- pepper to taste
- Lightly toast the sour dough slices and spread margarine on both sides.
- Remove the stems, wash the basil leaves and set aside.
- Slice the tofu and yellow squash length-wise and grill with salt/pepper to taste.
- While tofu and squash are grilling, spread the red pepper paste on both insides of the sour dough slices.
- Lay one side of the bread with spread-side up. Start with the tofu, followed by the squash, basil, and finally the sliced comté. Complete with the other slice of bread. Press for ~5 to 8 minutes, and enjoy!