TOASTED CHEESE, BASIL & TOMATO SANDWICH
| INGREDIENTS 2 garlic cloves 1/4 teaspoon sea salt flakes 1/4 teaspoon dried chilli flakes 1 cup packed (about 20g) fresh basil leaves 1/4 cup (20g) freshly grated parmesan 1/3 cup (80ml) extra virgin olive oil 1 loaf Coles Bakery Stone Baked Pane di Casa*, halved horizontally 200g havarti cheese, shredded (about 2 cups) 125g double-cream brie, rind trimmed, cut into 6mm-thick slices 2 ripe truss tomatoes, thinly sliced 2 teaspoons balsamic vinegar | HOW TO MAKE
1.In a food processor, pulse garlic, salt and chilli flakes until finely chopped. Add basil and parmesan and pulse 10 times. With the machine running, gradually pour in oil. Season with salt and pepper. Cover and set aside.
2.Prepare a barbecue for indirect cooking by heating one burner on high and leaving other burner(s) off. (Alternatively, preheat oven to 180°C.)
3.Tear enough bread from the top half of the loaf to leave a 2cm-thick shell. Spread basil mixture over each half. Top both halves with havarti, then brie.
4.Place bread halves over unlit side of barbecue. Close hood and cook for 10 mins or until cheese is melted and bread is slightly toasty. (Alternatively, cook in oven.) Transfer to a cutting board.
5.Arrange a single layer of tomatoes over bottom half of bread. Sprinkle with salt and pepper and 1 teaspoon of the vinegar. Top with remaining tomatoes and vinegar. Cover with top half of bread, cheese-side down, and press gently. Using a serrated knife, cut into 4 pieces and serve immediately.
|
NOTES
Alfresco to al desko To make this for work lunches, cut uncooked sandwich into portions and pack the tomato and vinegar separately. Cook on a sandwich press.
0 Comments