In Milan, toasted cheese sandwiches are a popular gourmet treat. The cheese is laid over the artisan bread and then topped with olives, roasted peppers and herbs. The sandwich is closed, pressed tightly and browned on both sides with olive oil. This easy to make recipe is perfect for anyone in a time crunch. They only take 5 - 10 minutes to make! Adapted from Mezzetta web site. Cheese is produced in New England, the West and the Mid West.
- 1 (14 ounce) jar roasted red peppers, strips
- 0.5 (14 ounce) jar pimento stuffed olives, Sliced
- 3 -4 tablespoons extra virgin olive oil
- 8 slices french style fresh baked bread (thinly sliced)
- 2 1⁄2-3 1⁄3 cups shredded fontina (or cheddar or Monterey Jack cheese)
- 4 fresh garlic cloves, chopped (more or less to taste)
- 4 tablespoons chopped cilantro (or green onion or parsley)
- Mix the sliced olives and sliced roasted red peppers in a bowl with garlic and cilantro or green onion. Sprinkle 4 slices of bread with half of the cheese and then top with the pepper-olive mixture. Apply the remaining cheese as another layer. Top with a second piece of bread and press together.
- Heat the olive oil in a large skillet and gently brown the sandwiches, turning once or twice as the cheese melts and holds the bread together. Some of the cheese will ooze out and crisp in the skillet, which is delicious, even if it burns slightly.
- Serve hot, on a paper napkin lined plate to absorb the excess cooking fat. Enjoy!
What a great sandwich! I thought the peppers, olives and cilantro really added a nice touch that traditional grilled cheese sandwiches don't offer. And the Fontina cheese is a nice choice for this sandwich, it's so creamy and tasty, and it melded well with all the other ingredients. Made for the monthly tag game in the Spain/Portugal forum. Thanks for sharing your recipe, Sharon.
I love this sandwich! I made it as stated except that I went with the green onion option! This was good! Thanks for sharing!
Wow, this is great! I made this for lunch today as a treat for myself. I had a loaf of fresh Italian wheat bread and used a cheddar-jack cheese blend. I've had roasted peppers on sandwiches before, but I've never tried green olives or cilantro on them. I wasn't sure what to expect but I was feeling adventurous! I can't believe how great it was and I feel like having another one already! This is certainly different from the basic grilled American cheese fried in butter. Thanks so much, Sharon, for sharing this one. Note: You need big bread for this. I sliced mine thin from the end of the loaf, where it is narrower. It would have been much easier to handle if my slices were bigger (not thicker). Oh, and I love burnt cheese, too, so I didn't mind that, but slices would make it a little easier, too!