Macrina Grilled Cheese Sandwich with Beecher’S Flagship, Sliced Ham, and Fig & Olive Tapenade

MACRINA BAKERY

Macrina Grilled Cheese Sandwich with Beecher’s Flagship, Sliced Ham, and Fig & Olive Tapenade

As summer moves towards fall, I find myself looking forward to the comforts of a great sandwich with a cup of soup. The ubiquitous and humble grilled cheese is always appeal- ing. But sometimes you want something more. For this recipe, I’ve dressed up the classic and made it ready for any occasion.

I like our brioche bread for this sandwich. It’s sweetness provides a good balance to the tangy tapenade. While I suggest Beecher’s Flagship cheese, any good sharp cheddar would do. You can serve this cut into quarters as an appetizer at a dinner party, or combine it with your favorite soup for lunch. You could add in an over–medium fried egg and call it a breakfast sandwich extraordinaire. Or make one of these for yourself and steal away with a great book. With a brioche loaf and some of the versatile Fig & Olive Tapenade, this recipe is easy and fast to prepare. Leslie Mackie >

Makes 4 Sandwiches Directions: Slice the bread into eight half-inch-thick pieces. Preheat a cast iron grill Ingredients: or large sauté pan over medium heat. Spread half the butter on one side 1/2 loaf Macrina’s Brioche bread of each piece. Melt the rest of the butter in the bottom of the pan or grill. Dust the buttered side of each brioche slice with the grated parme- 2 Tablespoons unsalted butter, softened san and lay open-faced on the melted butter in groups of two. Spread 1/2 cup Parmesan cheese, grated tapenade on one side of each sandwich and top with sliced ham. 1/4 cup (1/3 container) Macrina’s Fig & Olive Tapenade On the second side of the sandwich, lay out the Beecher’s cheese. Sauté gently until the parmesan-dusted bread is nicely caramelized, covering 4 oz. ham, thinly sliced the pan with a lid to melt the cheese and warm the ham. The brioche 8 oz. Beecher’s Flagship cheese, sliced bread burns easily, so be careful not to let the pan get too hot. When the cheese is melted, fold one side onto the other and transfer to a cutting board. Cut in half or quarters, and serve it while still hot!