This came from a sandwich my wife had when she went for tea with our daughters and her mother. She described it to me — and by the way, yes she tells me how great the food was when she comes back from tea … and no I still don’t want to go to tea — and told me how amazing it was. I though I could figure it out, and here it is: Baked Asiago crisps for your sandwich.
Ingredients
Asiago cheese
Directions
I did this with Asiago Pressato, which is soft. You could do something similiar with Asiago d’allevo, which is an aged version — harder, and usually grated on salads and pasta. But I’ve got a bit of a variation that I’ll be doing shortly.
Grate as much cheese as you want to put on your sandwich.
Remember how soft this cheese is, and don’t press too hard on the grater. Take your time.
Line a baking sheet with a piece of parchment, and arrange the grated cheese in piles a bit smaller than the bread you’re going to use.
Bake at 450° for 3-5 minutes, until it is bubbling and starting to turn a little brown on the edges.
Let it cool until you can handle it, then peel it off the parchment.
Assemble your sandwich on your fresh-baked kaiser roll.
And that’s it.
11 Comments
Looks Good!
Can you do this with any kind of cheese? Cheddar or colby? This would be an intersting way to top the hubs weekly burger he demands.
great cheese crisps…woud like to know what other cheeses can be used…thank u
You can do it with any cheese, but the softer it is to start, the more it will spread out before it starts to crisp up on the edges. Something like Monterey Jack would just make a puddle.
So, what was the meat pairing there?
A handy tip to make grating soft cheeses easier – pop into your freezer for 12-15 minutes. This same method works for meats that you want to slick into thin portions. The quick chill firms up the meat or cheese, making it easier to slice or run through your grater.
Btw, Parmesan cheese is one of the most popular cheeses to use for this cheese crisp idea. Parmesan holds its form when melted a bit better than cheese with higher milk fat content, but I’ve had success w/ virtually any cheese out there with this fun method. I hadn’t ever thought to use the crisps on tea sandwiches, so thanks to you and your wife for that great suggestion! I’ll use it for my next brunch w/ girlfriends!
~ Dawn
SLICE into thin portions, not SLICK into them. Sorry for the typo!
~ Dawn
Haly, that was roast beef. Can’t believe I didn’t mention that. (And you can see the home-made mayo coming out from under the beef.)
Dawn, I’ve done the Parmesan before. That’s what I was referring to when I said I had something else coming. I think I’ll be making it this weekend, so check back around Tuesday, I should have it up.
We used to make long strips of parmesan crisps for use in Caesar salads. So good, and so easy. Love the idea of adding it to a sammich!
Oh. SO. YUM. Can I have some now?
Could Fontina work?
Anything that eventually turns crispy as you bake it should work. I’d guess probably anything except Velveeta … but that’s not food, so not a problem.