Tuesday, October 26, 2010
The Great Greek Grilled Cheese
I promise you this is no cop out recipe adding some silly piece of ethnic flair to a trendy snack. I could have just slapped some feta between two pieces of bread and called it a Greek Grilled Cheese. Not so much!
Greece actually does have a grilled cheese. It's called "tost" and I assure you it's by no means the pride and joy of the motherland. It's two pieces of white bread with a thin slice of ham and white cheese pressed together in a panini style grill. Not the poster child for Greek cuisine but the truth is everyone eats it: for breakfast, for a mid morning snack, and/or for a late night dinner. It's modern Greek fast food.
I wanted to create a pimped out version of Greece's grilled cheese so I used traditional tsoureki bread (aka Greek challah) pressed with quince(a wildly popular Fall Greek fruit) paste and kefalograviera cheese. I was inspired by my favorite breakfast in Greece and sweet memories of lounging in my Aunt Mary's flat: hunks of fresh tsoureki, slices of nutty-sharp kefalograviera cheese and spoonfuls of quince preserve. Why not combine this all into one glorious beast? I did and the combination was magic.
Greek Tost or Greek Grilled Cheese
Ingredients needed (no need for exact measurements; I think everyone knows how to make grilled cheese):
Sliced tsoureki bread (recipe here or use Challah bread)
Sliced Kefalograviera (if can't find, use Manchego cheese)
Quince paste or preserve
Brush panini press with olive oil and heat as directed. Meanwhile assemble sandwiches layering cheese and quince preserve. Once panini is hot press assembled sandwich for a few minutes until golden brown and cheese is melted. Slice and serve.