savory snack. A twist on your everyday grilled cheese sandwich try this
inverted cheese sandwich (no bread) filled with shredded duck confit and caviar created by Chef Michael Psilakis of Anthos NYC.
inverted halloumi and duck confit grilled cheese sandwich
makes 6 finger sandwiches
4 teaspoons extra virgin olive oil
1 small brick of Halloumi cheese (7 1/2 ounces), sliced into six 1/4″ slices
1 1/2 cups loosely packed washed and dried frisee
1 teaspoon fresh lemon juice
10 oz prepared duck confit (D’Artagnan), at room temperature, bones discarded and meat shredded
1 1/2 ounce American sturgeon caviar
1. Heat 2 teaspoons of the oil in a large nonstick skillet over moderate heat. Add halloumi slices and sauté until browned on both sides, about 3 minutes total.Transfer to paper towels.
2. Toss the frisée with lemon juice, remaining 2 teaspoons olive oil, and salt and pepper to taste.
3. To make the sandwiches arrange 3 slices halloumi on counter, top each one with a mound of frisée, duck confit and then caviar, and finish with another piece of halloumi. Pick with decorative spear, and slice in half diagonally.
4. Pour a glass of white wine or champagne. Enjoy!
