Pan-grilled sandwiches
made with dried fig jam, shredded duck confit, emmentaler cheese
and watercress. Recipe by Chef Michael Smith.
Edelweiss
Town Hall Emmentaler and Confit Duck Sandwiches
- 8 slices hearth-baked
whole wheat bread
1/2 cup dried fig jam
2 cups shredded duck confit
2 cups Wisconsin Edelweiss Emmentaler Cheese*, shredded
2 cups watercress or arugula
3 tablespoons softened butter
- Preheat oven to 375°F
(190°C).
- Lay all bread slices on
work surface. Spread each with fig jam. Divide duck confit between
four slices of bread. Divide cheese evenly over duck. Add watercress
or arugula. Top with remaining 4 slices bread, fig-side down.
- Lightly butter each side
of sandwiches.
- Toast sandwiches in large
nonstick skillet. Place on baking sheet in oven until hot and
gooey.
- Serve immediately.
Makes 4 servings.
*Or substitute with Swiss
cheese.
Recipe and photograph provided courtesy
of Wisconsin Milk Marketing Board, Inc.
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