Culture Magazine

30 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 MARINATED VEGETABLE AND ASIAGO SANDWICH Written by Rebecca Haley-Park Photographed by Joe St. Pierre Styled by Chantal Lambeth A simple sandwich for summer, this meal comes together in a snap once the zucchini has been prepared. Add cured meat like salami or prosciutto if desired. Makes 2 sandwiches 1 clove garlic, minced ½ bunch fresh parsley, chopped 2 basil leaves, chopped Red pepper flakes, to taste 6 tablespoons olive oil, plus more for dressing arugula 1 tablespoon balsamic vinegar ¼ teaspoon kosher salt, plus more for dressing arugula ¼ teaspoon freshly ground black pepper, plus more for dressing arugula 1 medium zucchini 2 cups baby arugula 4 slices pumpernickel bread 4 tablespoons artichoke pesto 4 ounces asiago, thinly sliced 4 roasted red peppers Combine garlic, parsley, basil, red pepper flakes, olive oil, balsamic vinegar, salt, and pepper in a medium bowl. Heat a grill to medium. Slice zucchini thinly using a vegetable peeler. Grill zucchini strips 1 to 2 minutes per side, just until grill marks appear. Transfer grilled zucchini to the bowl with the marinade. Toss to coat, cover bowl, and refrigerate 2 hours. Dress arugula with olive oil, salt, and pepper to taste. Grill pumpernickel bread until just toasted. Spread 1 tablespoon pesto on each slice of bread. Top 2 slices of bread with equal amounts asiago, marinated zucchini, roasted red peppers, and baby arugula. Add remaining slices of bread and press to close. Serve immediately. COMTÉ AND KIMCHI MELT Written by Jackie Botto The savory notes of Comté are the perfect foil for the bold spice of kimchi. Using a domed lid while grilling the sandwich ensures that all the cheese is melted before the bread is browned to perfection. Makes 1 sandwich 2 slices sesame-seeded white bread 1 tablespoon softened salted butter, divided 8 ounces grated Comté ¼ cup kimchi, drained 1 green onion, thinly sliced Heat a heavy-bottomed pan or griddle over a medium-high heat. Butter one side of a slice of bread and place on a plate or cutting board butter- side down. Pile half of grated cheese onto bread. Place drained kimchi on top of cheese. Add rest of cheese on top of kimchi. Sprinkle green onions on top of cheese and top with other slice of buttered bread, butter side up. Place sandwich in hot pan or on griddle and cover with a domed lid or heat-proof bowl. Grill on one side for approximately 3 minutes. When bread is golden brown, flip sandwich and grill other side for another 3 minutes under the lid. Remove from heat and serve immediately. Marinated Vegetable and Asiago Sandwich

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