Muffaletta & TomaRashi Grilled Cheese on plate

Muffaletta & TomaRashi Grilled Cheese

Servings: 6-8

Ingredients

Olive Salad:

  • 1 cup drained mixed pitted olives, chopped
  • ½ cup drained giardiniera, chopped
  • ½ cup roasted red peppers, chopped
  • 1 tablespoon minced garlic
  • 1 teaspoon dried oregano
  • ½ tsp kosher salt
  • ½ tsp black pepper
  • 2 tablespoons red wine vinegar
  • ¼ cup olive oil

 Grilled Cheese:

  • 2 tablespoons softened butter
  • 1 focaccia loaf, sliced horizontally and cut in half
  • 8 oz Point Reyes TomaRashi, shredded (about 2 cups)
  • 8 oz. sliced soppressata
  • 8 oz. sliced prosciutto 
  • 8 oz. sliced mortadella

 

Instructions

  1. Spread butter on the outside of the top and bottom sections of focaccia then place buttered-side down on work surface (each half will become one large sandwich).  
  2. Assemble each sandwich in this order:  ½ of the olive salad, ¼ of  shredded TomaRashi (about ½ cup), ½ of the soppressata, prosciutto and mortadella, then ¼ more shredded TomaRashi (about ½ cup). Top with focaccia lid, buttered-side up.  Repeat this process with the remaining half of focaccia.  
  3. Preheat a cast-iron skillet or frying pan over medium-low heat.
  4. Add one sandwich and cook on one side for 4-6 minutes, using a smaller skillet to firmly press it down periodically. Flip and continue cooking 4-6 more minutes, or until cheese has melted and sandwich is golden brown. Remove from pan and cook the remaining sandwich.  (You can hold the first sandwich in a warm oven to keep it hot while you make the second one.)
  5. Cut each sandwich in half and serve immediately.

Used in this recipe

Three blocks of Point Reyes Togarashi Artisan Cheese on a white background
TomaRashi
$45.00
Spinach Artichoke and TomaTruffle Pasta
Open-Faced TomaProvence Tuna Melt