The Fromagerie’s Grilled Cheese Sandwiches Are Absolute Comfort Food
Nuzha Ebrahim’s business card for her niche little company, The Fromagerie, doesn’t say much or really anything at all. It only features the name, a cryptic QR Code that leads you to her social media pages, and one gooey cheese sandwich. This is what she’s committed to: elevating the quotidian grilled cheese sandwich with gourmet ingredients to golden-brown, melt-in-your-mouth goodness.
She earned her culinary chops after spending grueling hours in the kitchens of JW Marriott, Guppy by Ai, 212 All Day Café & Bar, and Indigo – all stars on the Mumbai food scene. It’s what gave her the confidence to elevate the fairly ordinary chilli cheese toast with four kinds of cheese – Emmenthal, mozzarella, Gouda, and goat cheese.
We got this young entrepreneur to share her favourite sandwich combos and comfort food recipes, so that we could quell our 4pm hunger pangs here at Le Mill HQ. If the pictures make you hungry you can follow her on Facebook and Instagram, and find her behind the skillet at a pop-up near you. Even better, rope her in to fuel your next game night! Reach her at: +91 9819-445-721
Here’s how to make a knock-out sandwich like Ebrahim.
Caramelised onions + Slow roasted forest mushrooms + Thyme + Swiss cheese (Emmenthal) + Pain de mie / brioche
Cup and saucer with tea, with copper strainer, No. 3 Clive Road; ceramic glaze-free dish, Objectry; red thali tray, No-Mad 97% India
For the caramelised onions:
Red Wine (for cooking)
For the forest mushrooms:
Swiss cheese (Emmenthal)
Pain de mie bread/ Brioche.
- Peel and thickly slice the onions.
- In a pan, warm up some butter with a bunch of thyme.
- Add salt to the onions, to help them sweat on a very low flame, and caramelise them till they reach a golden-brown jam consistency.
- Pull out the bunch of thyme, add a splash of the red wine and let it reduce.
- Heat some oil in another pan, sauté the mushrooms with thyme and season with salt and pepper.
- Take a thick slice of bread, layer the ingredients and the cheese, close sandwich with another slice of bread.
- Spread a generous amount of butter to both sides of the bread and toast it on a pan till you get an even, crispy-golden crust.
Crispy veggies + Spice mix + Four kinds of cheese + Pain de mie / brioche
Candle, Shift Home; sculpture, Claymen; ‘Topologic’ bowl, Casegoods; miniature concrete home paperweight, Material Immaterial; brambles, Libellule; table cloth, Le Mill
Green bell pepper
Red chilli powder
Any 4 cheese of your choice (grated) Ebrahim uses Emmenthal, mozzarella, Gouda, and goat cheese
Pain de Mie bread/ Brioche
- Finely chop all the vegetables.
- Toss all the veggies together in a bowl.
- Season and mix in the powdered spices as per your taste.
- Mix in any 4 of your favourite cheeses.
- Generously heap the mix onto one slice of bread and shut with another. Spread butter on both sides and toast on a pan till golden brown and crisp.
Olive and tomato caponata + Roasted summer vegetables + Brie + Pain de mie / brioche
Cup and saucer with tea, No. 3 Clive Road; box bag, Celine; green ceramic plate and chevron table cloth, Le Mill
Ripe vine tomatoes
Pain de Mie / Brioche
- Chop all the vegetables into thick chunks.
- Marinate each vegetable (excluding the olives) individually in salt, pepper and olive oil.
- Roast in the oven at 200 degrees for about 20 mins, till it has a brown glaze.
- In a pan, bring all the veggies together along with the olives we left out before and simmer so all the flavours come together.
- Generously spread the caponata over one slice of bread.
- Layer slices of brie; close the sandwich with another slice of bread. Spread butter on both sides and toast on a hot pan till golden brown and crisp.