Kang Leong’s Black Truffle Grilled Cheese
Cheese, truffle, butter, all things that go well together. You need a lot less truffle to make this than you think. Only a couple of thin slices go between each slice of cheese. Leave it a few days wrapped tight, and the truffle will infuse the cheese.
1. Get 4 slices of a medium strong semi-hard cheese (or whatever your heart desires, really). Either raclette (pictured), gruyere or young comte is my choice, and intersperse in between each slice with a single layer of sliced black truffle. Wrap tight in cling film, store in fridge for up to 1-2 days.
2. When ready to cook, temper for 30mins. Meanwhile butter two thick slices of brioche. If you have truffle butter, use it.
3. In a medium pan, melt a little butter until it starts to bubble and drop your sandwich in. When one side is done, drop another little dollop of butter and do the other side. Crucial step, believe me, it will smell and taste amazing.
4. Don’t let the sugars in your brioche burn, so flip it every 30seconds. Once the bread has browned and crisped uniformly, turn the heat all the way down and flip until cheese centre melts. This takes a while. Slow down. Take your time.
5. With a serrated knife, cut off the edges, then straight down the middle. Admire your x-section, then quarter it so you get nice squares. Finish it until the hot grill in the oven at full blast for 30s to further melt the cheese.
6. Serve with pickles, endive or whatever salad you like. Enjoy.