Very Mediterranean flavors. Very simple to make. Very, very good to eat. My daughter, Alex, who doesn’t even like olives finished two and a half pieces of grilled cheese sandwiches with black olives and sun-dried tomatoes. 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.
- 12 slices loaf bread
- 250 grams mozzarella cheese
- 2 tablespoons sun-dried tomatoes in oil drained
- 2 tablespoons sliced pitted black olives drained
- 2 tablespoons fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
-
Cut off the crusts of the bread slices on all four sides (an optional step).
-
Grate the cheese (or cut into tiny pieces).
-
Chop the sun-dried tomatoes, olives and parsley.
-
In a bowl, toss the mozzarella, sun-dried tomatoes, olives and parsley with salt and pepper.
-
Divide the cheese mixture into six portions. Spread one portion on a slice of bread. Use the remaining bread slices to cover the filling.
-
Grill the sandwiches (in the oven, on a stove top grill or a large skillet) until the bread is toasted and the cheese is melted.
-
Cut each sandwich in half (optional). Serve immediately.
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!
