Grilled Red Hawk Cheese Sandwich with Pickled Red Cabbage

• 1/4 head (about 3/4 pound) red cabbage, cored and finely sliced
• 2 tablespoons kosher salt
• 1 1/2 tablespoons Champagne vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon sugar
• 1/4 teaspoon celery seeds
• 4 teaspoons Dijon mustard
• 8 slices brioche from a sandwich loaf, about 1/3 inch thick
• 1/4 pound Cowgirl Creamery Red Hawk, or other semisoft washed-rind cheese
• 2 tablespoons unsalted butter, or more as needed

1. For the pickled cabbage: Toss the cabbage with the salt in a colander and set aside to wilt for 30 minutes.
2. Rinse the cabbage thoroughly, then taste to be sure the rinsed cabbage is not too salty (if it is, rinse again).
3. Squeeze well to remove excess moisture.
4. In a nonreactive bowl, combine the wilted cabbage, vinegar, olive oil, sugar, and celery seed.
5. Mix well.
6. To assemble the sandwiches, spread Dijon mustard over 4 slices of bread, using about 1 teaspoon per slice.
7. Lay the 4 slices of bread, mustard side up, on the work surface.
8. Top each with 1/4 cup of the cabbage, then with 1 ounce of cheese in 2 or 3 slices.
9. Top with the second slice of bread and press lightly.
10. Melt 1 tablespoon butter in a 10-inch nonstick skillet over moderate heat.
11. Add 2 sandwiches to the pan and cook until browned, about 2 minutes, then turn and cook until the second side is browned and the cheese is molten, about 2 minutes longer.
12. Cut each sandwich in half on the diagonal and serve immediately.
13. Repeat with the remaining 2 sandwiches.
14. Enjoy with Cakebread Cellars Pinot Noir or another medium-bodied red wine.

head, kosher salt, vinegar, extravirgin olive oil, sugar, celery seeds, mustard, sandwich, red, unsalted butter

Taken from www.epicurious.com/recipes/food/views/grilled-red-hawk-cheese-sandwich-with-pickled-red-cabbage-388201 (may not work)