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.
- 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
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.
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.