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ACE Grilled Cheese Sandwich Makes 2 sandwiches This adaptation of the classic grilled cheese sandwich is especially good when summer tomatoes are at their peak. Try it with Oven-Roasted Tomatoes (see recipe) in the winter. Ingredients 4 slices olive bread or 4 slices country bread with 10 pitted and sliced kalamata olives 1½ Tbsp. (22.5 mL) Basil-Garlic Dip (see recipe) or store-bought pesto 4 to 5 Tbsp. (60 to 75 mL) creamy chèvre, depending on size of bread slices 1 to 2 ripe tomatoes, thickly sliced freshly ground black pepper, to taste 1 Tbsp. (15 mL) extra virgin olive oil Instructions Spread two pieces of olive or country bread with ¾ Tbsp. (12 mL) of Basil-Garlic Dip or pesto. Next spread a generous amount of chèvre over the dip. If using country bread, sprinkle the sliced olives over the cheese. Layer on the thickly sliced tomatoes and some black pepper. Top with the other two pieces of bread. Brush with olive oil and grill in a grill pan or fry in a cast iron skillet. Cut each sandwich in half and serve.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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