• Choose a category
• All
• Classic-Fiction

16–24 thin slices or shavings Comté cheese (about 3 ounces)

Preheat the oven to 400°F. Place the sliced bread in a single layer on a baking sheet. Brush the bread lightly with the oil.

Bake until the bread is lightly browned on the bottom, 10 to 15 minutes. Remove the pan from the oven and turn the slices browned side up. Place 2 or 3 thin slices of cheese on each piece of bread, covering the surface in a single layer. Return the pan to the oven and bake until the cheese is melted and bubbly, 3 to 5 minutes. Serve immediately.

Substitutions

Substitute Parmigiano-Reggiano, Asiago, Pecorino Romano, Gruyère or other firm, easy-to-shave cheese for the Comté.

GRILLED COMTÉ SANDWICH WITH APPLE AND MANGO CHUTNEY

In my cheese drawer, snuggled next to a wedge of Parmigiano-Reggiano, is a slab of Comté, the luscious, buttery cow's-milk cheese of France. It melts like a dream, making it my first choice for the quintessential grilled cheese sandwich. Its rich, nutty taste pairs perfectly with the crisp acidity of the apple and the tangy heat of the mango chutney.

Cook Time: 10 minutes

Serves: 2

1 slab (¾ by 3 by 3 inches) Comté (about 4 ounces), rind trimmed

4 slices multigrain bread

1–2 crisp juicy apples (Fuji, Granny Smith, Gala or other), cored and sliced

6–8 leaves crinkly spinach

¼ cup mango or ginger chutney

1 tablespoon extra-virgin olive oil

Cut the cheese into enough ⅛-inch-thick rectangles to make a single layer on 2 slices of the bread, completely covering the surface. Top with a slightly overlapping layer of the apple slices. Add the spinach leaves.

Spread the chutney on the remaining 2 bread slices. Sandwich the bread together and press down lightly.

Heat a skillet large enough to hold both sandwiches. When the skillet is hot enough to sizzle a drop of water, brush it with a thin film of oil.

Use a wide spatula to transfer the sandwiches to the skillet, positioning them cheese side down. Place a lid slightly smaller than the skillet on the surface of the sandwiches (this is a good place to use a panini press if you have one) to weight the sandwiches. Cook over medium-low heat until the bottoms are a dark golden brown, 4 to 5 minutes.

Remove the cover and turn the sandwiches over. Return the lid to the surface of the sandwiches. Cook the other side until the bread is golden brown and the cheese is melted, 3 to 4 minutes.

Transfer the sandwiches to a cutting board, cut each sandwich in half with a serrated knife and serve.

* * *

Make a Meal

This is a rich sandwich. Serve with a mixed green salad tossed with a drizzle of walnut oil, a squirt of fresh lemon juice and a sprinkling of toasted walnut pieces.

* * *

TOASTED FLATBREAD (NAAN) WITH GOAT CHEESE, SAUTÉED GREENS AND CRISPY SHALLOTS

Naan, a slightly puffy, leavened flatbread from India, is now widely available in the bread section of the supermarket. It makes the perfect platform for many toppings. If naan is unavailable, substitute packaged prebaked pizza crusts.

Cook Time: 15 minutes

Serves: 4

¼ cup extra-virgin olive oil

½ cup thinly sliced shallots, separated into rings

Crushed red pepper (optional)

1 bunch (about 12 ounces) greens, such as Swiss chard, kale or curly-leafed spinach

4 naan or other ½-inch-thick flatbread (see headnote)

¼ cup sun-dried tomato tapenade or other dried-tomato spread (optional)

½ cup crumbled cold fresh goat cheese 4 (about 2 ounces)

Preheat the oven to 450°F.

Combine the oil and shallots in a small skillet and cook, stirring, over medium heat until the shallots turn dark golden brown, 4 to 5 minutes. Remove from the heat. Stir in a pinch of crushed red pepper, if desired. Set aside.

Meanwhile, prepare the greens: Pull the leaves of the Swiss chard or kale from the sturdy stems. Coarsely chop the chard, kale or spinach leaves. Rinse the greens in cold water and drain.

Add the wet leaves to a large skillet and cook, covered, over medium heat until wilted, 2 to 3 minutes. Uncover and toss until the greens are tender, 2 to 3 minutes, depending on the greens (kale will