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Posts Tagged ‘focaccia’

by Sarah Steimer

This open-face sandwich is my riff on the “Train to Tuscany” at Publican Quality Meats here in Chicago. I love Publican Quality and have been absolutely nuts about the place since my first visit a year ago. The store is one part market, one part butcher and one part cafe. I always leave so inspired and want to copy everything, from the sandwiches down to the table settings.

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by Sarah Steimer

Focaccia bread is so simple and so easy to tweak once you find a base recipe you like. You could even simplify it down to just Parmesan on the top and use it primarily for paninis.

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by Sarah Steimer

This Gouda, grape and rosemary grilled cheese tasted like a wine and cheese sampler.

  • 3 tablespoons olive oil
  • 1/2 cup (or more) seedless red grapes, cut in half
  • 2 teaspoons finely chopped rosemary or 3/4 teaspoon dried
  • salt and pepper
  • 4 pieces focaccia (about 4-by-4 inches) cut in half
  • 8 ounces Gouda (whatever, eyeball how much you’d like)

Heat olive oil in a pan over low heat. Add grapes and rosemary and cook, stirring constantly, until the grapes begin to brown and the skins start to slip off, about 5 minutes. Add salt and pepper. Please taste the grapes before you use them all on the sandwiches, they taste phenomenal. Cooking them really brings out some of the flavors you traditionally find in wine.

Pull out some of the center of each piece of bread to create a well. Brush a small amount of olive oil on the slices and add cheese, grapes and rosemary. Cook either on a pan or in a sandwich maker until browned. This is obvious. Everyone has made a grilled cheese before.

Recipe adapted from: Great Grilled Cheese (See if you can find it at your library! Lots of great recipes.)

Photo: Sarah Steimer

*During the month of February, we’ll post six grilled cheese recipes as part of Grilled, Please — all of which can be found here.

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