Pan-Toasted Rustic Bread With Swiss Cheese And Wine Sauce is excerpted from SEARING INSPIRATION: FAST, ADAPTABLE ENTREES AND FRESH PAN SAUCES © 2018 by Susan Volland. Reproduced by permission of W.W. Norton & Company. All rights reserved.
Pan-Toasted Rustic Bread With Swiss Cheese And Wine Sauce
Think of this as fondue for two, without those silly forks. This isn't a sauce you can fiddle with. You need to heat it through, slide it onto the toasted bread, and then serve it immediately, or it can separate or seize up. The cornstarch helps stabilize the cheese. I tried omitting it, but the texture was never as consistent. The taste isn't noticeable, especially if you use a good cheese.
For a bit more flair, scatter the top of the bread with chopped cornichons, pickled onions, diced tomatoes, or slivers of cured meat, like a wine salami, guanciale, or speck. If you have it and are feeling traditional, go ahead and stir a teaspoon of Kirsch into the cheese sauce right before serving.
This sauce also goes well with: smoked sausages, pork, chicken, broccoli, and polenta cakes.
Makes 2 servings
- 2 thick slices rustic bread
- About 1 tablespoon olive oil or clarified butter
- 1/2 cup dry white wine, such as Sauvignon Blanc or Pinot Gris
- 1 clove garlic, mashed to a paste
- 4 ounces (115 g) Swiss cheese, such as Gruyere, Emmenthaler, Appenzeller, and/or raclette, grated
- 1/4 teaspoon cornstarch
PREP
Brush both sides of the bread lightly with the oil
SEAR
Heat a medium skillet over medium heat. When it is hot, arrange the bread in the pan and press lightly on it so there is as much surface contact as possible, then slowly toast the bread until it is dark brown but not burnt on the first side, 3 to 4 minutes. Flip and toast the other side. Transfer the bread to two plates.
SAUCE
Remove the pan from the heat and let cool slightly, or the wine will evaporate almost instantly. Wipe out any oil or brown bits. Pour in the wine, add the garlic, return the pan to medium heat, and simmer until the raw aroma of alcohol is gone.
While the wine is reducing, toss the cheese with the cornstarch.
Add the cheese mixture to the pan and stir until the cheese is completely melted and the sauce is cohesive and smooth; do not boil. Pour the sauce over the bread and serve immediately.
