Grilled Fontina cheese sandwiches with Hojiblanca and Manzanilla olives

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Ingredients:

 1 cup (250 ml) mozzarella cheese, grated
 3 cups (500 ml) Fontina cheese, grated
 1 clove garlic, chopped
 ½ cup (125 ml) pitted Hojiblanca olives, chopped
 ½ cup (125 ml) pitted Manzanilla olives, chopped
 8 slices brioche bread
 ¼ cup (60 ml) soft butter

Preparation:

1

In a bowl, mix the cheeses, garlic and olives.

2

On a work surface, spread out 4 slices of brioche bread and garnish with the cheese and olive mix. Cover with the 4 remaining slices of bread. Butter the sandwiches on both sides. Put aside.

3

In a large pan (ideally cast iron) on medium-low heat, grill the sandwiches for around 3 to 4 minutes on each side, until the cheese is melted and the bread is golden brown. Serve.

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Ingredients

 1 cup (250 ml) mozzarella cheese, grated
 3 cups (500 ml) Fontina cheese, grated
 1 clove garlic, chopped
 ½ cup (125 ml) pitted Hojiblanca olives, chopped
 ½ cup (125 ml) pitted Manzanilla olives, chopped
 8 slices brioche bread
 ¼ cup (60 ml) soft butter

Directions

1

In a bowl, mix the cheeses, garlic and olives.

2

On a work surface, spread out 4 slices of brioche bread and garnish with the cheese and olive mix. Cover with the 4 remaining slices of bread. Butter the sandwiches on both sides. Put aside.

3

In a large pan (ideally cast iron) on medium-low heat, grill the sandwiches for around 3 to 4 minutes on each side, until the cheese is melted and the bread is golden brown. Serve.

Grilled Fontina cheese sandwiches with Hojiblanca and Manzanilla olives
IngredientsDirections