Behold the tastiest sandwich ever made in my kitchen.
I should note that to me, this book is much more about great flavour combinations, rather than recipes to follow word for word, at least when it comes to certain sandwiches. The recipe I selected calls for 12 tomatoes and 1/2 cup of olive oil. Without indicating the size of the tomatoes, there are very few varieties of tomato that would warrant 12 tomatoes for 4 sandwiches. Similarly, just brush the bread with olive oil to cover it evenly. I don’t think you could possibly need 1/2 cup.
|Tomato, Basil & Feta Grilled Cheese||
- 8 slices Italian bread, 1/2 inch thick
- 1/2 cup olive oil* or just enough to liberally brush the bread
- 12 slices large fresh tomato
- 1/2 cup chopped fresh basil
- 4 slices provolone cheese
- 1/2 cup crumbled feta cheese
- Brush one side of each bread slice with olive oil. Place on work surface, oiled side down. Top 4 slices of bread with tomatoes, basil, provolone and feta. Cover with the remaining bread slices, with the oiled side up, and press together gently.
- Place sandwiches on pre-heated panini grill or in a large skillet over medium- high heat and cook, turning once if using a skillet, for 3 to 4 minutes or until golden brown and cheese is melted.
- Serve immediately.
Excerpted from 150 Best Grilled Cheese Sandwiches by Alison Lewis © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.