From Food and Wine magazine, July 2020
Serves 6 (I made two large sandwiches and saved extra cheese mixture for another time)
1 cup fresh corn kernels
3 oz. English-style cheddar cheese, shredded (about 3/4 cup)
1/2 cup mayonnaise
1 oz. caciocavallo cheese or provolone cheese, shredded (about 1/4 cup)
1/4 cup finely chopped shallot
1/4 cup finely chopped scallions
1 medium-size jarred Calabrian chile, stemmed and finely chopped (about 2 tsp.)
1 tsp. kosher salt
1/2 tsp. finely chopped garlic
6 Tbsp. unsalted butter (3oz) softened
12 (1/3 inch-thick) sourdough bread slices
- Heat a large cast-iron skillet over medium-high heat until smoking. Add corn kernels, and cook, stirring occasionally, until tender and charred in spots, about 3 minutes. Transfer corn to a large bowl, and let cool 10 minutes. Wipe out skillet, and set aside.
- Add cheddar, mayonnaise, caciocavallo, shallot, scallions, chile, salt, and garlic to corn; stir to combine. Spread butter on one side of each bread slice. Place 6 bread slices, buttered sides down, on a piece of parchment paper, and top evenly with cheese mixture (about 1/3 cup each); spread cheese mixture in an even layer. Top with remaining bread slices, buttered sides up.
- Heat cast-iron skillet over medium heat. Working in batches, cook sandwiches until golden brown and toasted, 3 to 4 minutes per side. Serve immediately.