You may also like
Categories:
olive oil aleppo pepper garlic sourdough rye bread Mozzarella cheese salt thyme rosemary scallions scallions red wine vinegar extra-virgin olive oil
Viewed: 92 - Published at: 8 years agoIngredients
- 5 tablespoons olive oil
- 1/2 teaspoon aleppo pepper
- 2 cloves garlic, peeled and pressed
- 8 large slices sourdough rye bread
- 16 ounces mozzarella cheese, cut into 16 slices
- Coarse sea salt and freshly ground black pepper
- 4 sprigs fresh thyme
- 1 sprig fresh rosemary
- Pickled Scallions, recipe follows
- 8 scallions, root ends trimmed
- 3 tablespoons red wine vinegar
- Splash extra-virgin olive oil, about 1 tablespoon
Method
- I think simple recipes are the best way to start out the meal.
- Melted cheese, in any form, is something that everyone loves.
- 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.
- Stir to blend.
- Put 4 slices of the bread on a flat surface.
- Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread.
- Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture.
- Sprinkle with sea salt and pepper, to taste.
- "Flake" the thyme off the stems and onto the cheese.
- Do the same with the rosemary, but more sparingly.
- 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.
- 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.
- Refrigerate the sandwiches overnight.
- This will make them flatter and better integrate the flavors.
- The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat.
- When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown.
- Turn and cook until brown on the other side.
- Cook in batches, if necessary.
- Transfer to a serving platter and season with salt.
- Top with the pickled scallions and serve immediately.
- The acidity of the vinegar and the oniony "bite" of the scallion make this a brightening element for my cheese sandwiches.
- I avoid salt and pepper to keep the focus on the acidity of the scallion.
- 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.
- Add the scallions to a small bowl with the red wine vinegar and the olive oil.
- Toss to combine and set aside for 1 to 2 hours to allow the vinegar to work its magic.
- The scallions can be covered and refrigerated overnight, if desired.
