Toum Grilled Cheese

Published Feb. 11, 2023

Introduction

A bold twist on classic grilled cheese, this recipe features toum—a creamy, garlic-forward spread akin to a tangy aioli—sandwiched between melted Muenster cheese and crisp, tart cornichons. The slow-mellowed garlic base and careful emulsification ensure a smooth, aromatic spread that elevates rustic bread into a satisfying, zesty comfort dish.

Ingredients

For the Sandwich:

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

  • 3 slices Muenster cheese (or cheddar, for a sharper bite)

  • 4 cornichons, thinly sliced lengthwise

  • 2–3 tbsp toum (homemade or store-bought; see below)

For Homemade Toum (Optional, ~1¾ cups yield):

  • 1 medium garlic head (12 cloves, peeled)

  • 2 tbsp fresh lemon juice (from 1 lemon)

  • 2 tsp kosher salt (adjust to taste)

  • 1½ cups neutral oil (e.g., grapeseed or vegetable; see tip below for oil quantity)

  • 1 tbsp water (to thin the base)

Equipment

  • Tall, narrow container (for blending)

  • Immersion blender (or food processor, for fluffier results)

  • Medium nonstick skillet

  • Spatula (thin, flexible for pressing)

  • Tight-fitting container (for storing toum)

Preparation

Homemade Toum (Critical for Depth of Flavor)

  1. Mellow the Garlic Base: Combine garlic, lemon juice, 1 tsp salt, and 1 tbsp water in a tall container. Blend with an immersion blender until ultra-smooth (1–2 minutes). Let sit 10 minutes to reduce raw garlic bite—this step is non-negotiable for balanced flavor.

  2. Emulsify the Oil: With the blender running at low speed, drizzle ½ cup oil in a steady stream into the container. Let emulsify 30 seconds (mixture thickens slightly). Add another ½ cup oil, repeating until the mixture forms a creamy, pourable consistency (total oil: 1.25 cups, adjusted to prevent watery results).

Alternative (Food Processor): Pulse garlic base until smooth, then add oil in ¼-cup increments, pulsing 10 seconds after each addition. Scrape sides midway for even mixing.

  1. Adjust and Store: Stir in remaining salt and 1–2 tsp lemon juice to taste. The toum should hold shape when piped. Refrigerate in an airtight container for up to 5 days (it thickens with chill).

Assemble and Cook the Sandwich

  1. Prep the Fillings: Tear 2 Muenster slices into even pieces; place ½ of each on the bread slices. Tear the third slice into smaller pieces to distribute evenly.

  2. Add Cornichons: Layer cornichons on one bread slice (press gently to avoid crumbs falling out).

  3. Close the Sandwich: Place the second bread slice on top, forming a closed sandwich. Spread 1 tbsp toum on one side (the "toum-side").

  4. First Side Cook: Heat the skillet over medium-low. Place the sandwich toum-side down. Press firmly with a spatula for 10 seconds, then cook 5–6 minutes until golden underneath (avoid high heat to prevent oil splatters).

  5. Flip and Finish: Spread 1 tbsp toum on the top bread slice. Flip the sandwich, press firmly, and cook 3–4 minutes until golden on the new side. Reduce heat to low, flip once more, and cook 3 minutes (pressing gently to melt cheese evenly). Toum burns easily—watch for garlic charring!

  6. Serve: Sprinkle lightly with salt. Slice diagonally and serve with extra toum for dipping.

Chef’s Tips (From Private Notes)

  • Shortcut: Use Trader Joe’s “Garlic Spread and Dip” (refrigerated section) for an instant toum substitute.

  • Oil Ratio: Avoid the original “dump” method—add oil ½ cup at a time to control emulsification; 1.25 cups yields a thick, mayo-like texture.

  • Fluffier Toum: For a lighter spread, use a food processor: pulse garlic base, then add oil in ¼-cup batches, scraping sides to ensure smoothness.

  • Storage: Leftover toum keeps 5 days in the fridge; let sit at room temp 10 minutes before using for best spreadability.

Total Time: 15 minutes (active) + 15 minutes (toum, optional).

Servings: 1 sandwich (doubles easily).

Enjoy the creamy, garlicky goodness—this is grilled cheese, elevated! 🧁