Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

ACE Grilled Cheese Sandwich




Source of Recipe


By Linda Haynes, author of The ACE Bakery Cookbook


Recipe Introduction


Servings: 2


List of Ingredients




4 Slices olive bread or 4 slices country bread with 10 pitted and sliced kalamata olives

• 1-1/2 tbsp (22.5 mL) Basil-Garlic Dip or store-bought pesto

• 4 to 5 tbsp (60 to 75 mL) Creamy chèvre, depending on size of bread slices

• 1-2 Ripe tomatoes, thickly sliced

• Freshly ground black pepper, to taste

• 1 tbsp (15 mL) Extra virgin olive oil



Recipe



Spread two pieces of olive or country bread with 3/4 tbsp (12 mL) of Basil-Garlic dip or pesto. Next spread a generous amount of chèvre over the dip. If using country bread, sprinkle the sliced olives over the cheese.

Layer on the thickly sliced tomatoes and some black pepper. Top with the other two pieces of bread. Brush with olive oil and grill in a grill pan or fry in a cast iron skillet.