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SANDWICHES:
Two Cheese Mediterranean
Sandwiches
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Two-
Cheese Mediterranean Sandwiches |
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Gourmet grilled
cheese...
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2
ounces |
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crumbled feta cheese |
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½
cup |
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pitted kalamata olives, rinsed, coarsely
chopped |
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1
Tbs |
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drained capers, rinsed |
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1
tsp |
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finely grated lemon zest |
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freshly ground black pepper to taste |
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2
Tbs |
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butter, at room temperature |
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Eight ¼-inch-thick |
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slices sourdough bread |
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4
ounces |
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Gruyere cheese, or Emmentaler or
Monterey Jack, coarsely grated |
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4
whole |
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roasted red bell peppers (from jar or
roasted at home), peeled, seeded,
drained, cut in half |
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½
cup |
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fresh baby spinach leaves |
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1 |
In a small
bowl, combine the feta, olives, capers, lemon
zest and pepper; set aside. Butter one side of
each slice of bread. Place four slices on work
surface, buttered-side down. Spread feta mixture
evenly over four slices. For each sandwich,
press Gruyere into feta mixture and top with
bell pepper half; top that with spinach. Press
again. Top each with bread, buttered-side up. |
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2 |
To cook
using sandwich maker, preheat and cook according
to manufacturers instructions. |
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3 |
To cook
using stovetop method, heat large nonstick
skillet over medium-high heat 2 minutes. Put
sandwiches in skillet (in batches, if
necessary), cover and cook 2 to 3 minutes, or
until undersides are golden brown and cheese has
begun to melt. Uncover and turn with spatula,
pressing very firmly to flatten slightly. Cook 2
to 3 minutes, or until undersides are golden
brown and spinach wilts. Turn sandwiches again,
press with spatula, and cook 30 seconds, or
until cheese melts completely. Serve
immediately. |
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Servings: 4 |
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Recipe Source |
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Great Grilled Cheese |
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