Grilled Cheddar & Gruyere Bread

This is the big sister to Cheddar & Gruyere Toasts and very similar to the inspired dish from Freeman’s in New York City.  The smaller toasts make for a great Hors D’oeuvre for a stand-up while this variation is better served while seated.   You can also serve this with a salad for lunch.

Ingredients

• A large crusty loaf of bread from the bakery cut into 1/2 slices
• 4 cups extra sharp cheddar cheese, grated
• 1 cup Gruyère cheese, grated
• 1/3 cup leeks, just the white part/ light green and finely chopped
• 1/3 cup red onion, finely chopped
• 1/3 cup yellow onion, finely chopped
• 3 tablespoons of chives, finely chopped
• 1 large garlic clove, smashed and finely chopped
• 4-6 tablespoons (or to taste) prepared horseradish, drained
• 1/2 cup mayonnaise
• Dijon mustard for brushing
•  Kosher salt and freshly ground black pepper

Making It

• Turn your grill onto high and then grill both side of the bread until golden brown
• Mix the cheeses, vegetables, horseradish and mayonnaise in a bowl
• Heap the cheese mix on each grilled slice of bread and put on a baking sheet lined with aluminum foil (makes cleaning easier) that has a wire rack on top.  I do this so the cheese that drips off the bread and does not form a ‘globby’ mess on the side of the toasts
• Broil in the middle rack for 5-6 minutes until bubbly and spots of browning appear on top, serve after letting rest for 3-4 minutes