My Kind of Grilled Cheese

It only took us three days to go through this entire loaf of H&F Bread Co.'s dark, earthy, Pumpernickel bread. It toasted up quite nicely for my take on the grilled cheese sandwich (to wrap up National Grilled Cheese month)... inspired by one of my previous posts.

I'm calling it: The Islander.

 

The Islander

8 slices of pumpernickel bread
6-8 tablespoons butter, at room temperature

8oz cream cheese
1/2lb deli-sliced black forest ham

4 Ataulfo mangoes (these are sweeter and less fibrous than the Tommy Atkins variety, but if you cannot find Ataulfo mangoes, you can use whichever are available)

3 large shallots, thinly sliced

1 bunch fresh cilantro

salt and pepper, to taste

Place the thinly sliced shallots into a bowl of cold water for a few minutes, to remove some of the sharpness. Drain and place onto paper towels or a clean dish cloth and pat dry. 

Wash the mangoes and cut into thin slices.

Rouxbe Online Cooking School & Video Recipes

*Even though this video shows them cutting Tommy Atkins mangoes, which are large than Ataulfo mangoes, the same principles apply when cutting any mango.

Heat large skillet or sauté pan over medium heat. Spread one side of each bread slice with butter. Place 4 slices butter-side down in pan and spread each with 1 tablespoon cream cheese.

Top each with a few slices of ham and sliced mango. Season with salt and pepper. Add thinly sliced shallots and a few leaves of cilantro.

Top with another bread slice, butter-side up. Grill, turning sandwiches once until bread is golden and cheese is melted. Serves 4.