Pressed Cheese Sandwiches

Name: Pressed Cheese Sandwiches
Prep time: 2 d 20 min
Cook time: 2 d 20 min
Total time: 2 d 20 min
Yield: 32
Cuisine: Global
Ingredients: 1 teaspoons aleppo pepper; 32 servings Coarse sea salt and freshly ground black pepper; 1 sprig fresh rosemary; 4 sprigs fresh thyme; 2 cloves garlic, peeled and pressed; 454 grams mozzarella cheese, cut into 16 slices; 1 Tbsp Splash extra-virgin olive oil, about; 5 Tbsps olive oil; 3 Tbsps red wine vinegar; 8 large slices sourdough rye bread; 8 scallions, root ends trimmed

Pressed Cheese Sandwiches might be just the hor d'oeuvre you are searching for. This recipe serves 32. One portion of this dish contains approximately 3g of protein, 6g of fat, and a total of 68 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 48 hours and 20 minutes. If you have garlic, mozzarella cheese, rosemary, and a few other ingredients on hand, you can make it. It is a good option if you're following a lacto ovo vegetarian diet. If you like this recipe, you might also like recipes such as Pressed Pear, Ham and Cheese Sandwiches, Pressed Cuban Sandwiches, and Pressed Italian Sandwiches.

Instructions

I think simple recipes are the best way to start out the meal. Melted cheese, in any form, is something that everyone loves. I find these sandwiches only make people want to eat more afterwards!

Ingredients you will need

Cheese

In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic. Stir to blend.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Bowl

Put 4 slices of the bread on a flat surface. Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread.

Ingredients you will need

Mozzarella

Bread

Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture.

Ingredients you will need

Aleppo Pepper

Garlic

Cooking Oil

Sprinkle with sea salt and pepper, to taste. "Flake" the thyme off the stems and onto the cheese. Do the same with the rosemary, but more sparingly.

Ingredients you will need

Salt And Pepper

Rosemary

Cheese

Thyme

Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces. Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight. This will make them flatter and better integrate the flavors.

Ingredients you will need

Cheese

Bread

Equipment you will use

Baking Sheet

The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat. When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown. Turn and cook until brown on the other side. Cook in batches, if necessary.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Transfer to a serving platter and season with salt. Top with the pickled scallions and serve immediately.

Ingredients you will need

Green Onions

Salt

The acidity of the vinegar and the oniony "bite" of the scallion make this a brightening element for my cheese sandwiches. I avoid salt and pepper to keep the focus on the acidity of the scallion.

Ingredients you will need

Salt And Pepper

Green Onions

Vinegar

Cheese

Put the scallions on a cutting board and, using a sharp knife, slice them into thin rounds from the white part all the way through the green part.

Ingredients you will need

Green Onions

Equipment you will use

Cutting Board

Knife

Add the scallions to a small bowl with the red wine vinegar and the olive oil. Toss to combine and set aside for 1 to 2 hours to allow the vinegar to work its magic. The scallions can be covered and refrigerated overnight, if desired.

Ingredients you will need

Red Wine Vinegar

Olive Oil

Green Onions

Vinegar

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1teaspoons

aleppo pepper 32servings

Coarse sea salt and freshly ground black pepper 1sprig

fresh rosemary 4sprigs

fresh thyme 2cloves

garlic, peeled and pressed 454grams

mozzarella cheese, cut into 16 slices 1Tbsp

Splash extra-virgin olive oil, about 5Tbsps

olive oil 3Tbsps

red wine vinegar 8large slices

sourdough rye bread 8

scallions, root ends trimmed

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Taittinger Brut La Francaise. It has 4.3 out of 5 stars and a bottle costs about 45 dollars.

Taittinger Brut La Francaise

This Champagne is a blend of some 30 Chardonnay and Pinot Noir vineyards, respectively 40% and 60% of the total, from several harvests of perfectly ripened grapes.