Artisan cheesesandwich with pickled vegetables

To assemble: Spread Dijon evenly on one side of each piece ofbread. Over the Dijon, evenly spread the brie and a light toppingof the pickled vegetables. Close the sandwiches with the cheesemixture on the inside. Place the sandwiches on a medium-heat grilland brown for two-minutes on each side.
Remove from grill and place each sandwich on an aluminum foilsquare - lightly coated with olive oil spray. Slide two slices ofEmmental cheese below each sandwich, and top each with two slicesof Gruyere. Loosely fold the foil into a packet (do not seal theedges) and return to the grill. With the grill lid closed, cook 10minutes; then turn the sandwich packets and grill an additionalfive minutes with the lid closed.
Remove from heat and allow the sandwiches to cool for two minutesin the packets. The summer grill-artisan cheese sandwiches aredistinguished by their creamy filling and crusted outside texture.
Ingredients: 8 stalks asparagus -- peeled and sliced 1 cucumber peeled, seeded and diced into approx. 1/4-inch slices 1 cup rice wine vinegar 1 cup apple-cider vinegar 2 cups warm water 1 3/4 cups white granulated sugar 5 sprigs dill 2 sprigs thyme 8 pepper corns
In a medium pot, stir together the vinegars, water, sugar, herbsand pepper corns and bring to a boil over medium-high heat. Pourthe boiling mixture over the vegetables placed in a medium bowl.Cover with a seal-tight lid or with plastic wrap. Let cool forone-half hour and then refrigerate.
The pickled vegetables may be prepared in advance and stored 24- to48-hours in the refrigerator.
For more info: Marion Street Cheese Market MarionStreetCheeseMarket.com 101 North Marion Street, Oak Park 708-848-2088 E-Mail story Print Article