YIELD: 1 sandwich
“We want to provide customers with a food experience,” says Brian A. DuHart, executive chef at Drexel University and creator of the Seasons Grilled Cheese, a grown-up version of the childhood favorite.
How grown up? Well, it’s a complex flavor profile: creamy French brie and robust blue cheese are melded with the sweet-tart flavors of a raspberry reduction.
The sandwich is part of a fresh, seasonal menu designed to incorporate local ingredients.
Rustic bread is the perfect foil for all the creaminess: “It’s served on grilled peasant bread that gives the sandwich a great crunch,” DuHart says.
For the raspberry gastrique:
1 tsp. olive oil
8 fresh raspberries
3 tsps. rice wine vinegar
For the sandwich:
2 slices peasant bread
1.5 oz. blue cheese, crumbled
2.5 oz. Brie cheese
1. Saute raspberries in olive oil until soft. Deglaze with vinegar. Reduce by half. Add sugar and reduce to syrup. Strain and allow to cool for 1 hour.
2. Add gastrique to both slices of bread. Ad brie and then blue cheese. Toast on a panini press or leave untoasted.
Photo: Drexel University