There is a grilled cheese sandwich with sun-dried tomatoes recipe in the archive but this one is a bit different. Instead of basil, I used parsley. And, in lieu of garlic and lemon juice, I added black olives. Very Mediterranean flavors. Very simple to make. Very, very good to eat. Alex, who doesn’t even like olives, finished two and a half sandwiches. Not two and a half triangles but three triangles plus a whole sandwich. And, if that’s not good enough, there’s a surprise twist toward the end of this post, courtesy of Sam.
The filling is simple enough. Cut the cheese into small pieces. Any cheese. But cheese that melts really well would be ideal. Add chopped sun-dried tomatoes (I use the kind soaked in herbed olive oil), chopped pitted black olives and chopped parsley. Sprinkle with a bit of salt and pepper. Toss. Spread on a slice of bread and top with another slice of bread. Grill (I used an oil-free pan) over medium heat for about two minutes per side and voila!
Now, if you want more texture in your sandwich, you can do as Sam did. Sliders.
She sliced eggplants and potatoes, salted them and tossed them in oil. Then, she grilled them (she used the stovetop grill). She melted the cheese filling in the microwave, spread the gooey mixture on the bottom of split buns, topped the cheese with slices of grilled eggplants and potatoes, and covered everything with the top halves of the buns. And, to make sure that nothing would slide off, she secured the sliders with toothpicks. Soft cheese, smoky eggplants and crisp potatoes. Oh, yes, the sliders were magnifico!