I was in the presence of culinary royalty this week! Emeril Lagasse was at Macy’s Orlando for a special cooking event where he was presenting a few of his famous sandwiches from his latest book Emeril’s Kicked-Up Sandwiches.
It was such a rare treat for myself to see Emeril live in person. He was charming, funny, and understandably enthusiastic about his sandwich recipes. During the presentation he mentioned a few words about working with bloggers and what a great experience that was. You can catch Emeril in his own words below:
During the Macy’s Culinary Council event Emeril prepared two sandwiches: Grilled Truffle Cheese Sandwich with Proscuitto and Mushrooms and Emeril’s Monte Cristo. He shared his Cream of Tomato Soup recipe too! We were lucky enough to taste Emeril’s famous Grilled Truffle Cheese Sandwich and Cream of Tomato Soup and both were absolutely scrumptious! My husband went back for seconds!
Seriously, doesn’t that look delicious? I can’t wait to make the Cream of Tomato Soup recipe at home. And for the record, Emeril’s Kicked-Up Sandwiches includes much more than just sandwich recipes. It even has a divine dessert section!
All and all the cooking event was a great experience and entertaining.
Below you can find the recipe for Emeril’s Grilled Truffle Cheese Sandwiches with Proscuitto and Mushrooms. I’m certain your taste buds will be thanking you later!
- 2 cups sottocennere cheese, or other truffled cheese, grated
- 1 cup fontina cheese, grated
- Twelve 4 x 5-inch slices rustic Italian bread
- 12 thin slices proscuitto (about 7 ounces)
- 2 ounces cremini mushrooms, wiped clean and very thinly sliced (about 1 cup)
- 6 tablespoons olive oil
- In a medium mixing bowl, combine the cheese and set aside.
- Lay 6 slices of the bread on a clean work surface. Carefully fold 2 slices of proscuitto onto each, making sure that the proscuitto does not hang over the edges. Divide the mushrooms evenly over the proscuitto; then top with the cheese mixture. Place the remaining slices of bread on top.
- Brush one side of each sandwich with about 1 1/2 tsp of the olive oil.
- Heat a grill pan over medium heat. When it is hot place 2 sandwiches, olive oil side down, onto the pan. Brush the exposed side of the sandwiches with 1 1/2 tsp of the remaining olive oil. Use a grill press or another heavy pan to weight down the sandwiches. Cook the sandwiches for 2 1/2 to 3 minutes, or until golden brown grill marks have formed and the cheese is beginning to melt. Turn to the other side and cook for another 2 1/2 to 3 minutes, until the bread is crispy and the cheese is melted. Remove from the grill pan and cut in half diagonally. Cook the remaining sandwiches in the same manner.
Disclosure: I am a member of the Everywhere Society and Everywhere provided me with compensation for this post about Macy’s Culinary Council. However, all thoughts and opinions expressed herein are my own.