Ronnie's Notes
This recipe is an updated and sophisticated take on old-fashioned grilled cheese. Gilboa, a kosher cheese named for the Gilboa Mountains in Israel, is a delightful, hard, tangy, sheep’s milk cheese similar to manchego. It’s useful for sandwiches and also on a cheese board, accompanied by fig jam. Many supermarkets carry it (some separate the kosher cheeses in a special refrigerated section).
Instructions
Slice the ciabatta roll in half.
Spread the bottom with the cream cheese.
Spread the fig jam on top.
Top with the Gilboa slices.
Cover with the top half of the roll.
Preheat a nonstick sauté pan or a cast iron skillet over medium heat.
Place the sandwich in the pan and place another pan on top.
Weight the pan with canned goods.
Cook for 2– per side or until the outside is crispy and the cheese has melted.
Makes one sandwich.
Egg and Chicken Sandwich with Charmoula Mayonnaise This sandwich will take you just a few minutes to put together—it’s plain egg and chicken.
What makes this sandwich different, livelier, tastier is the Charmoula.
To make this spicy, garlicky Moroccan-style condiment see the recipe for Lamb Chops with Charmoula Pesto (page xx).
1/2 cup mayonnaise 3 to 4 teaspoons Charmoula (page xx) 8 slices multigrain bread 4 ounces sliced chicken 4 hard-cooked eggs, sliced 2 tomatoes, sliced Mix the mayonnaise and Charmoula together.
Spread equal amounts on one side of each slice of bread.
Place the chicken slices on each of 4 bread slices.
Top with egg and tomato slices.
Cover with second piece of bread.
Makes 4 sandwiches.