The New York Times has delicious article about grilled cheese sandwiches out in Los Angeles, complete with a recipe for grilled taleggio with apricots and capers. I hadn't thought of the apricots and capers (or of putting it on raisin bread!), but I did made a sandwich with taleggio recently.
If I remember correctly, these are taleggio with sliced tomato, gorgonzola with caramelized shallot, and brie with prosciutto, all on baguette slices. They were all delicious. But the grilled cheese I've been making most often recently, which unfortunately I don't have a picture of, is sharp white cheddar and aged swiss with sliced tomatoes (we've been getting these from our garden) and caramelized onion on whole grain bread. I found this simple but perfect combination at the Cafe Soliel downstairs from L'Etoile in Madison.
grilled taleggio with apricots and capers sounds good! we haven't made grilled cheese for a while, but before i was making it with fresh mozzarella, pecorino, and tomato, with oil and herbs instead of butter.
the cheddar and swiss sounds good too...too bad we can't get cheddar here!
I'll make you one next time you're in town. It's a delicious combination, especially if you have good tomatoes...
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