Cabernet Franc is such a versatile variety, so I wanted to provide a non-meat recipe and this one from was spot on. It is an extremely flexible recipe; not a fan of arugula? Change it to spinach. To add a little more flavor to the profile, coat the bread with blackberry or red pepper jam.

Grilled cheese sandwich with garlic confit and baby arugula

serves 4
active time: 30 min
8 thin slices rye country bread
1/4 cup olive oil from garlic confit
8 oz (225 g) aged cheddar, gruyère, fontina or manchego – coarsely grated
2 large handfuls baby arugula (4 oz) (115 g)
sea salt to taste
freshly ground black pepper to taste
1/2 cup garlic confit cloves
Place 4 slices of bread on a cutting board and brush with the olive oil reserved from the garlic confit. Turn slices around and spread the grated cheese on the non-oiled side. Top each slice with a heap of the baby arugula. Sprinkle with salt and pepper to taste. Spread the garlic confit on the other 4 slices of bread. Place the garlic confit slices on top of the slices with the arugula and press firmly to seal the sandwiches. Brush the top of the sandwiches with the balance of the oil.
Heat a large heavy-bottomed frying pan to medium-high heat. Add the sandwiches, reduce heat to medium/medium-high, and sauté 4 to 5 minutes until golden-brown. Flip the sandwiches and continue to sauté for 3 to 4 minutes until golden-brown and the cheese has melted completely. Serve piping hot.

Text and photographs © 2016 Viviane Bauquet Farre