Pressed Cheese Sandwiches
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
43
Sourness
38
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
5 tbsps
Olive Oil1 tsp
Pepper (aleppo)2 cloves
Garlic (peeled and pressed)4 sprigs
Thyme (fresh)1 sprig
Rosemary (fresh)3 tbsps
Red Wine VinegarDirections:
1
I think simple recipes are the best way to start out the meal
2
Melted cheese, in any form, is something that everyone loves
3
I find these sandwiches only make people want to eat more afterwards! In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic
4
Stir to blend
5
Put 4 slices of the bread on a flat surface
6
Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread
7
Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture
8
Sprinkle with sea salt and pepper, to taste
9
"Flake" the thyme off the stems and onto the cheese
10
Do the same with the rosemary, but more sparingly
11
Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces
12
Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down
13
Refrigerate the sandwiches overnight
14
This will make them flatter and better integrate the flavors
15
The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat
16
When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown
17
Turn and cook until brown on the other side
18
Cook in batches, if necessary
19
Transfer to a serving platter and season with salt
20
Top with the pickled scallions and serve immediately
21
The acidity of the vinegar and the oniony "bite" of the scallion make this a brightening element for my cheese sandwiches
22
I avoid salt and pepper to keep the focus on the acidity of the scallion
23
Put the scallions on a cutting board and, using a sharp knife, slice them into thin rounds from the white part all the way through the green part
24
Add the scallions to a small bowl with the red wine vinegar and the olive oil
25
Toss to combine and set aside for 1 to 2 hours to allow the vinegar to work its magic
26
The scallions can be covered and refrigerated overnight, if desired