The Comfort of Camembert

Everyone has that one food that when they are sad or just not feeling themselves they crave; for some it is chocolate-it's rich creaminess offering a sweet, soothing feeling. Others crave fried foods-with their greasy saltiness providing a warm comfort. Well for me that go-to food is cheese-melted, layered or just plain, cheese provides nourishing solace for me not matched by any other food (except maybe Twinkies).

The lovely folks at Ile de France were kind enough to send me a free sample of one of their delicious cheeses-and given my adoration of cheese I was thrilled. Long a fan of their Brie cheese, I had not previously tried any of their other varieties so I was pleased to see Camembert in the package. Camembert, while similar in texture to Brie, has a much stronger almost nutty flavor. It was the perfect addition to my Grilled Steak Sandwiches with Chive Sauce.

Grilled Steak and Camembert Sandwiches with Peppered Chive Sauce

2 New York Strip Steaks (about 6 ounces each and 1 1/2 inches thick)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

4 (6-inch) Ciabatta rolls

4 ounces Camembert cheese, rind removed

2 cups baby spinach leaves, stems removed

1 cup sliced grape tomatoes

1/2 cup Peppered Chive Sauce (recipe follows)

Preheat a gas grill to medium high flame.

Pat the steaks dry and season both sides with half of the kosher salt and half of the pepper. Lightly spray the grill rack with cooking spray. Cook the steaks in a closed grill for 8 minutes, turning occasionally, for medium rare doneness. Remove from the grill and transfer to a cutting board to rest.

Split open the Ciabatta rolls and spread the cheese onto the top half of each roll. Place rolls cheese side up on the grill rack and cook with the cover closed for 2 minutes or until the cheese is melted and bubbly and the rolls are lightly toasted.

Layer the spinach and tomatoes on top of the cheese. Spread the Peppered Chive Sauce on the bottom half of each roll. Carve the steak into 1/2 inch thick slices, season with the remaining salt and pepper then fan over the sauce on each roll, evenly dividing. Close the rolls to serve.

Yield: 4 sandwiches

Peppered Chive Sauce

1/2 cup sour cream

1/2 teaspoon freshly ground black pepper

2 teaspoons balsamic vinegar

2 teaspoons Worcestershire sauce

1 tablespoon finely chopped chives

Stir all ingredients together in a small bowl; cover and chill until ready to use.