GRILLED TRUFFLED GRUYERE SANDWICHES
ON MESCLUN HUMBOLDT SALAD
Source: Emeril Lagasse

3 tablespoons truffle butter
6 (1/4-inch thick) slices high quality white bread
1 pound Gruyere, sliced thinly
1/4 cup balsamic vinegar
2 tablespoons minced onion
2 teaspoons minced garlic
2 tablespoons chopped chives
3/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
4 cups mesclun greens, cleaned and dried
1 cup crumbled Humboldt Fog cheese

Heat a large griddle or saute pan over medium-high heat.

Lightly butter 1 side of each piece of bread with the truffle butter. Place 3 slices of the bread, buttered side-down on the griddle. Place Gruyere on top of each slice and top with the remaining bread, buttered side-up.

Cook until golden brown on both sides and the cheese is melted. Weight with a heavy pan, if desired, for a pressed sandwich.

While the sandwiches are cooking, make vinaigrette:
In a bowl, whisk together vinegar, onions, garlic, and chives. While whisking, add the olive oil slowly and whisk until emulsified. Season, to taste, with salt and pepper.

Drizzle some of the dressing onto the greens and toss well. Add the crumbled cheese and gently toss. Place the salad on a large platter.

Remove the sandwiches from the griddle and slice in half. Place over the greens. Serve immediately.