Grilled Cheddar Cheese & Olive Sandwich

A grilled cheese sandwich with a little something extra from the Mediterranean

A Mediterranean twist on a classic, this grilled cheese sandwich is taken to the next level with black olives, olive oil and roasted garlic. Make it even better by substituting the multigrain bread with the freshly baked bread of your choice. This recipe makes four sandwiches.

Ingredients

½ roasted garlic clove

3½ oz (100 g) black olives, pitted

6 medium semi-dry tomatoes

5 tbsp (75 mL) olive oil

10 leaves fresh flat leaf parsley

¼ zest of 1 lemon

butter, to taste

8 slices multigrain bread

9 oz (255 g) Armstrong Marble Cheddar, divided

Directions

1. To roast garlic, first cut bulb in half, across its equator, and rub 1 tsp (5 mL) of olive oil on both sides.  Then wrap in aluminum foil and place in oven for 45 minutes at 525°F (275°C). The garlic should be soft and light golden brown in colour when it comes out of the foil. Reserve one clove for the olive-tomato spread and refrigerate the remainder. The roasted garlic will keep for up to a week.

2. To make the olive-tomato spread, combine roasted garlic, olives, tomatoes, olive oil, parsley and lemon zest in a food processor until a light, chunky texture is achieved.

3. Lightly spread butter on both sides of two slices of bread. On the inside of one slice, evenly spread a small amount of the olive-tomato mixture.

4. Grate ¼ of the cheese on the bread with the olive-tomato spread and top with the second piece of bread to close the sandwich. Place the buttered sides down in a frying pan on low heat until both sides are crisp and golden brown. Repeat to make 4 sandwiches. Cut in half and enjoy!

Recipe from Armstrong Cheese

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