For Father’s Day, we got my husband a new DeLonghi panini press and for our maiden voyage decided to christen it with Green Goddess Grilled Cheese—a sandwich that includes three of my favorite things: cheese, tarragon, anchovy. I can’t tell you what a winning combo this is—the combination of oozy cheeses with the tangy Green Goddess goodness will have to speak for itself. I believe the original inspiration for this sandwich comes from the Panini Happy blog, but we threw ours together using what we had in the fridge. I grabbed some basil, tarragon, chives and Italian parsley from the back yard.
I threw that in the mini Cuisinart along with some chopped shallots, minced garlic and a generous squirt of anchovy paste. I prefer to use the paste because you can keep a tube on hand at all times and you don’t have to worry about those pesky little anchovy bones from the tinned variety.
I added a splash of white wine vinegar along with a few ounces of crème fraîche, although you could also use sour cream, and then gave it a whir.
Don’t worry about adding any salt—the anchovy paste will take care of that. The herb mixture then went into a bowl with grated cheddar and mozzarella cheeses and then generously spread on slices of whole wheat. Fresh sourdough would have been far better.
We then brushed the sandwiches with a little olive oil and put them into the press for about six or seven minutes they reached melted perfection. We gobbled them up in seconds flat. And then my husband made himself another… Happy Father’s Day!
The Foodinista’s Green Goddess Grilled Cheese
Makes 4 sandwiches
1 tablespoon chopped tarragon
1 tablespoon chopped basil
1 tablespoon chopped Italian parsley
1 tablespoon chopped chives
1 large garlic clove, minced
1 tablespoon minced shallot
1 teaspoon anchovy paste
2 teaspoons white wine vinegar
3-4 ounces crème fraîche
1 cup grated cheddar
1 cup grated mozzarella
8 slices of sourdough bread (or favorite sliced bread)
Heat panini press to medium. Meanwhile, add first 9 ingredients to the bowl of a mini food processor and pulse to blend. In a separate bowl, add cheeses and herb mixture. Mix to combine. Lay out bread and top four slices with about 1/2 cup of mixture each. Cover with remaining four slices. Brush bread with olive oil. Grill in panini press for 6-7 minutes, or until cheese has melted.