One Fancy Grilled Cheese Sandwich

"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.

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Anna Getty's Easy Green Organic

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Stonewall Kitchen: Grilling: Fired-Up Recipes for Cooking Outdoors All Year Long

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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

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