Grilled Red Hawk Cheese Sandwich with Pickled Red Cabbage

Name: Grilled Red Hawk Cheese Sandwich with Pickled Red Cabbage
Yield: serves 4
Ingredients: 1/4 head (about 3/4 pound) red cabbage, cored and finely sliced; 2 tablespoons kosher salt; 1 1/2 tablespoons Champagne vinegar; 1 tablespoon extra-virgin olive oil; 1 teaspoon sugar; 1/4 teaspoon celery seeds; 4 teaspoons Dijon mustard; 8 slices brioche from a sandwich loaf, about 1/3 inch thick; 1/4 pound Cowgirl Creamery Red Hawk, or other semisoft washed-rind cheese; 2 tablespoons unsalted butter, or more as needed

December 22, 2011

This modern interpretation of a comfort-food classic comes from chef Tom Wolfe, who participated in the 2004 Workshop. Chef Wolfe uses the pungent washed-rind Red Hawk, a cheese from California’s Cowgirl Creamery (see page 177), but you can substitute another washed-rind cheese such as French Époisses or a milder Havarti. The pickled red cabbage provides a crunchy counterpoint to the oozy melted cheese. You will have more pickled cabbage than you need for the sandwiches, but it keeps well. Use it on a hamburger or meatloaf sandwich, or as a slaw.

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