I was in dire need of a snack before waiting an hour for my butternut squash to grill properly. Luckily I had seen some amazing photos of a Middle Eastern Grilled Cheese on Tony Tahhan's blog recently, which forced me to make sure I had all the ingredients to make it on hand.
The recipe calls for Armenian string cheese to be placed in a pita, then sprinkled with dried mint and drizzled with olive before being grilled. Like almost all grilled cheese, it was quick and delicious, but the simple swapping of ingredients brought a whole new life to this tried-and-true standard, getting me to thinking about what else can be done with the seemingly mundane.
Middle Eastern Grilled Cheese
Adapted from Tony Tahhan
- Pita bread, with pockets
- Armenian string cheese, sliced
- Dried mint
- Extra virgin olive oil
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread coals out evenly. (This can also be cooked on a stove top or panini press.)
Cut open the pita and place slices of the string cheese inside. Sprinkle the dried mint over the cheese and drizzle with extra virgin olive oil.
Grill the pita until golden brown and the cheese has melted.