Since my last post, we downsized from 6800 square feet where we hosted a bed & breakfast, to a comfortable 2300 square feet close to the ocean. Needless to say we had a furniture and guy shop stuff liquidation of epic proportions and this also meant culling a lot of kitchen stuff and outdated pantry goods.
I haven't been baking much at all but now that I'm retired I'm back to enjoying cooking again. I made a twist on a grilled cheese for lunch the other day which sparked the idea that it was time to share these recipes again.
So for today, I present to you Tuscan Grilled Cheese sandwich. Guys...this is good enough to serve to company.
Ingredients:
Your favourite sandwich bread. We used Portofino's Phillips Maltygrain (not a typo). Phillips is a local brewery.
Baby spinach
Roma Tomato
Butter
Sharp Cheddar cheese slices (or your favourite)
Olive Tapenade. We used Epicure's Tapenede Mix which we love. At this point here is a shameless plug for my daughter's Epicure business. Their products are amazing. http://elizabethreynolds.epicure.com
Start by buttering the outside of the first slice of bread and putting it in your heated frying pan. I do it this way so it stays together until the cheese melts. I've tried loading the assembled sandwich into the frying pan and it was a disaster. Put a tablespoon (or to taste) of the olive tapenade and spread it on the unbuttered side of the bread. Next add your cheese slices. Next add your spinach. The warm cheese will help wilt the spinach. Alternatively you can pre-saute your spinach. I've done it both ways. Last layer is the tomato. Now put the second piece of bread with the buttered side out on top of the sandwich in the frying pan. I keep the heat at medium low so we get a good melt on the cheese. I also put a lid over the frying pan for the same reason.
My motto: Why have plain grilled cheese when you can add some other goodness to it ? I predict you're gonna love this sandwich.
Bon appetit!
Mavis
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