Grilled Mozzarella Sandwich with Anchovy-Olive Tapenade

Posted by on Monday Jul 30th, 2012 | Print

Sometimes food inspiration just strikes, and sometimes you have to go searching for it. If you’re going to go searching, there’s no better place to go than San Francisco.

Specifically, Tartine.

Grilled cheese sandwiches are my kryptonite, but goodness I’ve been boring about them lately. Every day, the same. Two slices of whole-grain Bread Alone bread. Some Cabot sharp cheddar. On one forgetful day, I was out of butter and fried my grilled cheese in olive oil. That was the most excitement my sandwiches have seen this summer.

At Tartine, the baked goods beckon, but I needed lunch. I ordered a toasted sandwich, and Alex’s step-sister, Lissa Ivy, ordered one too. I liked hers better, but I’ll get to that.

We sat in Dolores Park, which I gather is the thing to do, and unpacked our yield from Tartine and Bi-Rite. Four sandwiches. One gougère. An almond croissant. Two meringues. A Mast Brother chocolate bar, all the way from Brooklyn – like us. Cherries. Cherry tomatoes. A copy of Edible San Francisco, with pages of pictures of berries taken by my friend and fellow Saveur best blog nominee, Kimberly from The Year in Food.

Tartine sandwiches are so huge they’re cut into three pieces instead of just halved. I had fontina, broccoli rabe and soppresseta pressed between two heavily buttered, crisp pieces of sourdough bread that must have been cut from the most massive loaves in existence. Lissa Ivy had a sandwich of fresh mozzarella and olive tapenade that just hit the briny-rich flavor nail on the head. Mine was good, but hers was better. We traded thirds–when you have a sandwich that big there’s no need to be stingy–and, mozzarella-olive sandwich in hand, my moment of food envy passed.

Before I even unpacked at home I made this sandwich. That’s not saying much, since it took me five days to unpack my stupid suitcase. I didn’t do anything too monumentally different with it than Tartine’s chefs did, though I did add extra anchovy so the grilled cheese acquired a fierce New York edge.

Food inspiration aside, I’m so happy to be back in Brooklyn I’m finally going to get my act together and post about my favorite neighborhood eats–which, if we’re being loyal to our cities now, are doubly as inspiring as San Francisco cuisine. With the exception of that incredible California produce. But who’s counting?

Thanks for all those who gave me San Fran tips on twitter! We had a great time.

More grilled cheese:

Golden Zucchini Sandwich from Big Girls, Small Kitchen

French Onion Grilled Cheese from Big Girls, Small Kitchen

Sautéed Chard and Gruyere Grilled Cheese from Sprouted Kitchen

Green Goddess Grilled Cheese Sandwich from Tastespotting

And, my beloved Grilled Cheese Pinboard

**Recipe**

Grilled Mozzarella Sandwich with Anchovy-Olive Tapenade
Makes 1 sandwich

Ingredients

For the tapenade
1/2 small garlic clove
Pinch of kosher salt
1/3 cup olives – about half niçoise and half meaty/wrinkled black olives, like Nyon, pitted
1 anchovy
1/2 teaspoon lemon juice
1/2 teaspoon olive oil

For the rest of the sandwich
1 sprig’s worth of fresh oregano leaves
3 thick slices fresh mozzarella
2 slices good bread, preferably something sourdough-y
2 tablespoons butter

Mince the garlic. Add the salt and keep mincing until the garlic forms a paste. Place the olives and anchovy on your cutting board and coarsely chop them all together until fine but not completely paste-like. Transfer to a small bowl and add the lemon juice and olive oil.

On one side of the bread, place the mozzarella. Sprinkle with oregano. On the other, mound most the tapenade–the amount depends on the size of your bread and your appetite for olives. Melt half the butter in a frying pan over medium-low heat. Place the sandwich in the pan with a weight on top for best results. Cook for 5-6 minutes, until the bread is golden and the cheese starts to melt. Lift the sandwich up, add the rest of the butter, flip the sandwich, and cook about 5 minutes on the second side.

Cut in half and serve.

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  • carrie

    I love Tartine, but I also love how easily gourmet grilled cheese can be adapted to home cooking. Great recipe!

  • http://abitofbrooklyn.blogspot.com/ A_Bit_of_Brooklyn

    This is great!  I’m always looking for ways to incorporate anchovies (so I have an excuse to buy them, so delicious but who can use go through a whole jar?).  Thanks for this idea!

    • http://www.biggirlssmallkitchen.com/ BGSK

      That’s just how I feel! I’ve been on a real anchovy bender, melting one in whenever possible.

  • http://twitter.com/MorePleaseBlog More Please Recipes

    This sandwich recipe looks fantastic!  Although, unlike some of you, I’m a little bit anchovy-shy.  I just don’t think I’ve ever had anchovies the right way.  Are there any brands you could suggest?

  • http://twitter.com/MorePleaseBlog More Please Recipes

    This recipe looks fantastic.  Although, I have to admit that I am a little bit anchovy-shy.  I haven’t cooked with them that often because my experience with them in the past has just been well, icky.  Are there any excellent brands/styles you could recommend?

    • http://www.biggirlssmallkitchen.com/ BGSK

      Yes! I love Agostino Recca, an Italian brand.

    • mary

      I’m a vegetarian, so instead of anchovies I substitute with capers. Their salty/briny taste can sort of mimic anchovies.