Persimmon Grilled Cheese Sandwiches
Yields: 4
  • ¼ cup mayonnaise
  • 1 teaspoon creamy horseradish
  • 1 tablespoon Dijon mustard
  • ⅛ teaspoon ground black pepper
  • 8 slices (¼-inch-thick) sourdough bread
  • 4 tablespoons unsalted butter, divided
  • 1 (8-ounce) wheel of Brie, cut into ⅛-inch-thick slices (rind removed, if desired)
  • 1 (8-ounce) block mozzarella cheese, cut into ⅛-inch-thick slices
  • 16 slices (⅛-inch-thick) peeled firm ripe Fuyu persimmons (about 4 persimmons)
  • 16 fresh basil leaves
  1. In a small bowl, whisk together mayonnaise, horseradish, mustard, and pepper. Spread mayonnaise mixture onto both sides of each bread slice.
  2. In a large skillet, melt 1 tablespoon butter over medium heat. Reduce heat to medium-low. Place 2 bread slices in skillet. Arrange Brie in a single layer on one bread slice. Arrange a few slices of mozzarella in a single layer on other bread slice. Top one bread slice with 4 persimmon slices, overlapping if necessary. Top with 4 basil leaves. Cover with lid, and cook until cheese is melted, about 1 minute.
  3. Using a spatula, turn one bread slice onto other bread slice, cheese side down. Increase heat to medium. Cook for 30 seconds; turn sandwich over, and cook 30 seconds more. Repeat with remaining ingredients. Serve warm.
Recipe by Taste of the South at