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Grilled Cheese Sandwich with Sun-Dried Tomatoes and Harissa
Photographs: Marvin Gapultos
Harissa is a spicy Tunisian condiment that can be found in Middle Eastern markets and gourmet food stores. You can use Sriracha or Sambal as a substitute.
Instead of using butter to brown and crisp this sandwich, brush the bread with the olive oil in which the sun-dried tomatoes are packed.
About the author: Marvin Gapultos is the author of the Filipino food blog, Burnt Lumpia. His first cookbook is due out in 2013. You can follow him on Twitter @BurntLumpia.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
About This Recipe
| Yield: | Makes 2 sandwiches |
| Active time: | 15 minutes |
| Total time: | 15 minutes |
| Special equipment: | Cast iron pan or non-stick skillet, pastry brush |
| This recipe appears in: | Sandwiched: Grilled Cheese Sandwich with Sun-Dried Tomatoes and Harissa |
Ingredients
- 2 tablespoons sun-dried tomatoes packed in olive oil, drained, plus oil from jar for brushing on bread
- 4 slices sourdough bread
- Harissa paste, for spreading
- 1 cup shredded sharp white chedder cheese
Procedures
-
1
Dip a pastry brush into the jar of olive oil and sun-dried tomatoes. Brush 1 side of each slice of bread with the oil, then turn the bread over. Spread as much or as little harissa paste as you'd like (depending on desired level of spice) on the remaining sides of the bread.
-
2
Evenly distribute the cheese over two slices of bread. Divide the chopped tomatoes among the cheese-topped bread, then top with the remaining slices of bread. Heat a large cast iron, or nonstick, skillet over medium heat. Cook the sandwiches until golden brown on all sides and the cheese is melted, 3 to 4 minutes per side. Serve immediately.
