(Three cheeses and sundried tomato toasted sandwich)
INGREDIENTS/UTENSILS:
Sliced bread
Provolone
Fetta
Grated parmesan
Oil-preserved sundried tomatoes
Olive oil
Garlic mashed with salt
METHOD:
Put a small amount of the mashed garlic into a small dish of olive oil, allow to sit while you cut the Provolone and Fetta into slices about 2cm square and a few mm thick. Cut the sundried tomatoes into strips.
Brush one side of each slice of bread with the garlic-infused olive oil, then sprinkle quite liberally with Parmesan cheese. Turn one slice upside down on another so as to keep oil sides together, fill each sandwich with the other two cheeses and sundried tomato.
Whether toasting in a frypan or toasted sandwich press, lift the filled slice off the bottom one, place in pan or sandwich maker, cover with remaining slice. Toast both sides until the Parmesan is quite brown.
SERVING: Serve immediately, with side salad if desired.
NOTES: I used a herbed Fetta, good Provolone, and herbed semi-dried tomatoes in oil. I You could use plain fetta and SDT and add some finely shredded basil and a shake of ground black pepper. When you add the salt-mellowed garlic to the oil, you'll soon learn if you used too much - it's the merest hint of garlic you're aiming for. And use a robust olive oil with a bit of colour to it.
