Favorite Grilled Cheese Cobos: Grilled Cheddar Sandwich with Roasted Pears & Pecans; Perfect Grilled Cheese; Prosciutto & Fontina Panini with Arugula Pesto and Pickled Shallots; Radicchio & Mozzarella Toasts; Pesto Grilled Cheese; Grilled Mushroom-Cheddar Melts
You know we love grilled cheese (for evidence, see above). In early January, I posted about this Grilled Cheddar Sandwich with Roasted Pears & Pecans. We reposted it on Huffington Post later on and were awed by the cheese sandwich suggestions that readers came up with. So we figured it was time to get back in the kitchen and start grilling our sandwiches again.
I love the pungent, strong flavors of an antipasti platter. Sundried tomatoes are a BGSK favorite, as they’re easy to keep around in the pantry and can spice up even the most humble dish. Olives I find addictive and satisfying, and smoked mozzarella makes a run for being a top five cheese. My mom makes antipasti salads often as her brown bag bag lunches–lettuce topped with artichokes, cheese, olives, sundried tomatoes, and roasted peppers. I took these same parts and translated them into my favorite lunch–see if you can guess what that is!
From my kitchen, albeit small, to yours,
Cara, THE QUARTER-LIFE COOK
Antipasti Grilled Cheese
Makes 4 sandwiches
8 ounces smoked mozzarella cheese
12 sundried tomatoes, chopped*
1/4 cup black olive tapenade
1/2 cup artichoke pesto (recipe follows)
Note: You can use sundried tomatoes that are packed in oil or ones that aren’t. Just find a brand you like. The tomatoes should be pliable, not hard, and not overly salty.
On bottom half, spread artichoke. Pile tomatoes, cheese. Broil 3-4 minutes. Spread top with tapenade and press on. Broil 1-2 minutes. Eat!
Makes 1/2 cup
3 tablespoons toasted pine nuts
1 clove garlic, coarsely shopped
1 cup canned artichoke hearts, rinsed and drained
3 tablespoons olive oil
red pepper flakes
Combine the pine nuts, garlic, and a pinch of salt in a mini food processor. Process until the garlic is chopped and the nuts are quite fine. Add the artichoke hearts and pulse again to make a paste. Drizzle in the olive oil and run the processor until the pesto is about the consistency of mayo. Add some red pepper flakes and taste for salt, adding more as needed.
This pesto will keep for about 1 week in the fridge.