April 12th was the big grilled cheesy day! I know I’ve blogged so many grilled cheese recipes in my eight years of The Report, but this one has a new twist. I recommend reading last week’s tasty tapenade recipe before you begin. If you need help or want another grilled cheese idea, Just Ask!
Ingredients
Robin’s tapenade recipe
6-8 ounces fresh mozzarella cheese
Fresh basil
2-3 Tablespoons butter
4 slices of sturdy, rustic bread (A sourdough loaf would be good or better yet, bake your own. That’s on my bucket list to bake my own bread someday. The issue is that I’m not a huge bread lover, but for a recipe like this I might as well try!)
Directions
Take two slices of the rustic bread and spread butter on them. That will be the grilling side.
Flip the buttered pieces over and slather on some tapenade onto both sides of the bread.
Place a few pieces of sliced mozzarella and some fresh basil and close the sandwich with the buttered sides on the outside.
Now, it’s time to grill the sandwich. Heat is everything, so if you’re worried about how high it should be, use a panini maker! Ha! I prefer making grilled cheese sandwiches in a frying pan. The key is to maintain a medium to medium-high heat for your sandwiches. Keep grilling them for a few minutes to your desired toastiness by peeking underneath and then flip as many times as you’d like.
Serve the sandwiches hot with Kettle potato chips. Yum!
Happy toasting and stay well!
