WSJ: Grilled Taleggio-Walnut Sandwich With Roasted Fall Grapes

The appearance of this grilled cheese sandwich, Grilled Taleggio-Walnut Sandwich With Roasted Fall Grapes, is what intrigued me the most. The grapes/arugula on the side and the crispy nature of country white bread (of all breads) all appear to make a great meal. I normally turn my nose at the thought of using white bread but the way this country white bread looks, it seems so much better than typical white bread that you buy for 50 cents/loaf at the grocery store. This sandwich, simply put, looks perfectly cooked and very delicious. The walnuts are a nice touch.

Hands-on time: 10 minutes
Total Time: 15 minutes
Serves: 1

• 1 small cluster of grapes, (about 1½ ounces)
• 2 teaspoons extra-virgin olive oil
• 2 slices country white bread, sliced ¼-inch thick
• 4 ounces taleggio, rind removed, sliced 1/8-inch thick
• 1½ tablespoon butter
• ¼ cup toasted walnuts, chopped
• Handful of arugula (about 1 cup, loosely packed)
• ½ lemon
• Kosher salt and freshly ground black pepper

I have yet to try Taleggio cheese but by the sounds of it, I would like it.

Taleggio is a semi-soft, washed-rind cheese from the Valtaleggio region in northern Italy, near Lombardy. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors has proven to be addictive especially when spread on fresh crusty bread. Taleggio pairs nicely with Italian Nebbiolo wines, as well as a wide range of reds and whites. (ArtisnalCheese.com)

Based on the above description and the crunchy nature of the country white bread, Taleggio cheese was made for this sandwich.

And oh yeah, it would be nice to use walnuts in a sandwich that wasn’t related to Judaism/Passover.