Toum Grilled Cheese

Published: February 11, 2023

Overview

Total Time: 15 minutes (plus 15 minutes for toum, optional)

Servings: 1 sandwich

Difficulty: Moderate

Ingredients

For the Toum (Optional, Makes ~1¾ cups)

• 1 medium head garlic, peeled (about 12 cloves)

• 2 tablespoons fresh lemon juice (from 1 lemon)

• 2 teaspoons kosher salt (plus more to taste)

• 1 tablespoon water

• 1½ cups neutral oil (e.g., grapeseed oil; adjust to 1–1.25 cups for proper emulsification, per Chef’s Tips)

For the Sandwich

• 2 slices bread (preferably rustic loaf, no more than ½ inch thick)

• 3 slices Muenster cheese (or substitute with Emmental for richness)

• 4 cornichons, thinly sliced lengthwise

• 2–3 tablespoons toum (prepared or homemade, plus extra for dipping)

Preparation

Step 1: Make the Toum (Optional)

In a tall, narrow container (e.g., a 2-cup measuring cup or blender jar), combine peeled garlic cloves, 2 tablespoons lemon juice, 2 teaspoons kosher salt, and 1 tablespoon water. Blend with an immersion blender until completely smooth, forming a creamy base. Let sit for 10 minutes to mellow the raw garlic bite—this step is critical for balancing flavor.

Step 2: Emulsify the Toum

Slowly drizzle ½ cup of neutral oil over the garlic mixture. Immerse the blender at the bottom of the container and turn it on, letting the mixture thicken slightly before gradually introducing the remaining oil (adding ½ cup at a time). Pull the blender upward to incorporate air, ensuring the mixture emulsifies into a thick, mayonnaise-like consistency. Note: For fluffier results, use a food processor instead of an immersion blender (process garlic with salt/lemon/water, then add oil in batches while pulsing).

Step 3: Adjust and Store the Toum

Stir the toum and taste. Adjust with additional salt, lemon juice, or water as needed for balance. Transfer to an airtight container and refrigerate for up to 3 days (or freeze for longer storage).

Step 4: Assemble the Sandwich

• Evenly divide the Muenster cheese between the two bread slices, tearing one piece into smaller pieces to ensure coverage.

• Arrange the thinly sliced cornichons in a single, even layer on one slice of bread.

• Close the sandwich, pressing lightly to secure the filling.

Step 5: Cook the First Side

Heat a medium nonstick skillet over medium-low heat. Spread 1 tablespoon of toum on one side of the sandwich and place it toum-side down in the skillet. Press firmly with a spatula to compress the sandwich and ensure even contact with the pan. Cook for 5–6 minutes until the underside of the bread is lightly golden.

Step 6: Flip and Finish

Spread 1 tablespoon of toum on the top side of the bread. Flip the sandwich and press again with a spatula. Reduce heat to low and cook for 3–4 minutes until the top bread is lightly golden. Toum burns easily—frequent flipping (every 1–2 minutes) and gentle pressing prevent burning. Cook an additional 2–3 minutes if needed, until the cheese is fully melted and bread is uniformly golden.

Chef’s Tips

• Oil Management: Avoid "dumping" all oil at once. Add ½ cup at a time, blending thoroughly between additions, to prevent watery results (per user feedback).

• Garlic Control: Use coarse kosher salt during blending to tame garlic’s bite.

• Alternative Fluffiness: For ultra-fluffy toum, use a food processor: pulse garlic/salt/lemon/water, then slowly drizzle oil while pulsing.

• Storage: Leftover toum keeps for up to 3 days in the fridge; bring to room temperature before serving for optimal flavor.

Serving

Slice the sandwich diagonally and serve immediately with extra toum for dipping. Pair with a light side of greens or tomato soup for contrast.

Note: Adjust salt/lemon to taste—toum should balance garlicky richness with bright acidity.