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- iHaveNet.com: Recipes
Diane Rossen Worthington
"Anna Getty's Easy Green Organic" is a helpful primer about switching to organic ingredients without being preachy. Getty makes a reasoned argument for changing to a green pantry, and explains what is organic and how to decode labels on food packaging. This is a good book for those seeking to change the way they shop and cook. And, best of all, the book is brimming with wonderful recipes.
Anna Getty's fancy grilled cheese sandwich recipe is full of flavor. A coarsely textured tomato relish is spread on thick slices of country bread. Thin slices of the Spanish sheep's milk cheese manchego are layered with basil leaves and store-bought olive tapenade.
All of these complementary tastes add up to a divine grilled sandwich. When you are in the mood for summer flavors with little cooking required, try this for lunch, as a snack or for a light dinner.
Grilled Manchego Cheese Sandwiches with Fresh Tomato Spread
Prep Time: 10 minutes
Cook time: 6 minutes
Yield: Serves 2
Grilled Manchego Cheese Sandwiches with Fresh Tomato Spread Ingredients
1/2 cup chopped fresh tomatoes
1 teaspoon olive oil
1/8 teaspoon salt
Pepper to taste
Four 3/4-inch-thick slices country bread
3 ounces manchego cheese, thinly sliced (6 slices)
4 fresh basil leaves
4 teaspoons olive tapenade
Butter for grilling
Grilled Manchego Cheese Sandwiches with Fresh Tomato Spread Recipe Instructions
1. With a mortar and pestle, mash together the tomatoes, olive oil, salt and pepper until a chunky puree forms. (If you don't have a mortar and pestle use a food processor and pulse until the mixture is a chunky puree).
2. Spread the tomato puree onto 2 slices of the bread. Top with the cheese slices. Lay 2 basil leaves per sandwich on top of the cheese layer. Spread a thin layer of olive tapenade on the remaining 2 slices of bread. Place the bread face down onto the cheese slices.
3. Heat a grill pan over medium-low heat, melt a small pat of butter, and add the sandwiches, weighting each one with a small pot lid. Cook for 2 to 3 minutes on each side, being careful not to burn them. Slice the sandwiches in half and serve.
Recipe tips:
-- Manchego is Spain's most famous cheese. It's made from sheep's milk, and is usually aged from six to 18 months. A six-month-old cheese melts nicely.
-- If you don't have a grill pan, feel free to use a regular heavy-bottomed frying pan.
Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks (click here), including "Seriously Simple Holidays: Recipes and Ideas to Celebrate the Season," and also a James Beard award-winning radio show host.
Available at Amazon.com:
Anna Getty's Easy Green Organic
Cuisinart ICE-30BC Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker
The Lee Bros. Simple Fresh Southern: Knockout Dishes with Down-Home Flavor
Stonewall Kitchen: Grilling: Fired-Up Recipes for Cooking Outdoors All Year Long
Tapas: Sensational Small Plates From Spain
Simply Organic: A Cookbook for Sustainable, Seasonal, and Local Ingredients
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One Fancy Grilled Cheese Sandwich - Grilled Manchego Cheese Sandwiches with Fresh Tomato Spread Recipe
World-renowned chefs with an extraordinary passion for food share their passion on iHaveNet.com. These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable
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