Toum Grilled Cheese – The New York Times

“Hey, Ham, what are you making?” “I’m making toum grilled cheese. Toum grilled cheese is based off of my favorite, favorite snack, which is a Lebanese akkawi cheese manakish. My favorite condiment for that is toum. I just got this for $4 at my local Lebanese restaurant. You can do the same. Muenster, I feel is the superior melting grilled cheese. So a big part of manakish as well, there are these wild cucumber pickles and turnip pickles. I’m mimicking that with some cornichons that I sliced thinly. So I got my fluffy toum. I’m going to spread it on one side of the bread. I’m not toum-ing both sides of my sandwich quite yet. Makes it less of a mess this way. So, down — I want to make sure that I press down regularly because I want that sandwich to compress. And it also helps the heat get to the center of the sandwich. The bottom is ready to flip. Oh, look at that. Look at that crust. So just keep pressing and just let it coast the rest of the way. I always move my grilled cheese to a rack.” “You’re getting a pull. Oh!” “Look at that. That’s a little extra hit of toum. And that’s the perfect bite.” “Thanks.” “It takes me home.”