Made with sourdough bread, drunken goat cheese, baby arugula, butter, and roasted shallot mayo.
Roasted Shallot Mayo made with shallot, garlic clove, olive oil, salt & pepper, and mayonnaise.
Well, this was my first time having drunken goat cheese. Even though I had never heard of drunken goat cheese before, I already knew where I’d easily be able to locate some—at the health food store.
Whole Foods has hundreds of every type of cheese imaginable. When I went to the cheese department to ask for it, they gave me a sample of it. I could really taste the wine inside the cheese. It was marvelous—then again, I’m a cheese lover through and through after all.
Roasting the shallot and garlic in the oven for an hour caused the kitchen to have that strong garlicky smell just permeating throughout the house.
I ended up with WAY more arugula than what was required for two sandwiches. There was only one size arugula container for purchasing. I had no other use for the rest of it and I certainly didn’t want to make 30 grilled cheese sandwiches!
The recipe didn’t specifically say to spread both sides of both slices of bread with the mayonnaise mixture, but you’d probably want to in order to get that crisp golden brown color on each slice as it’s frying side down in the skillet.
So, if you have nothing else to do today, try a sample of drunken goat cheese at your local store and then wander home and make a grilled cheese sandwich out of it.
Take-Away Life Lesson: Make sure you can put the rest of the huge batch of arugula to use for some other reason if the only possible size that you can buy it in is a large batch to begin with.