Hi, my name is Bryan Davis from Chef Bryan’s Kitchen and today we’re making Grilled cheese. The next grilled cheese we’re going to make today is a Mediterranean Grilled cheese and basically a Mediterranean Grilled Cheese is a grilled cheese that’s filled with Mediterranean flavors.
Today, we’re going to use a pre-made olive tapenade and basically it’s a mix of Kalamata, green olives, garlic and red peppers that’s pureed together with olive oil, we’re going to be using a crambled Feta cheese, we’re going to be using sliced tomatoes and we’re going to be using fresh mint leaves.
For the bread, for the Mediterranean grilled cheese, we’re going to use an Italian loaf and you could do this with sour dough, you could do it with regular white bread, rye would be very good, a Pumpernickel would be very good but, today we’re going to go ahead and do it with an Italian loaf.
The Italian loaves are very thin and very soft in the middle so you want to go a little bit thicker on the size of the bread and we’re going to take our herbal and we’re just going to blush our bread with our herb butter and again especially when you’re working with like the Italian loaves or some of the more fragile fresh baked loaves. You really want to make sure of the butter its soft, so you don’t destroy the bread putting it on.
Cold butter trying to spread onto to this bread, we just break it completely apart. So in this type of bread case it’s not really a bad thing to go ahead and have the bread pretty much almost melted. You don’t want it liquid form but you want it pretty soft so you could put it on with the pastry brush.
So, you going to go ahead and take our bread and we going to put it on our pan and we’re going to take our tomatoes and we go ahead and put our tomatoes right on the bread. Then we’re going to take our olive tapenade and we’re going to spread out our olive tapenade right on top of the tomatoes.
And you can go as heavier as light as you want depending on how much you like olives, olives have a pretty strong flavor so a little bit goes a long way. But if you really like olives, you can really put it on there. And then we’re going to take the Feta cheese and we’re just going to put the crambled Feta cheese right across the top of the olive tapenade and then we’re going to take a few mint leaves and just kind of put the mint leaves right on top with the Feta cheese and its going to add a really nice flavor combination and you don’t really need to chop them.
What we’ll be going to do is we just going to take and we’re just going to lay them right across the cheese. We’re going to cover it and give it a couple of seconds and let the cheese soften up and we’re going to turn it over and again you know this is another one of those sandwiches that you know it's going to be very – it's got some real small ingredients in it. So it's going to be pretty tough to flip. So we’re going to have to be really careful when we flip it and we’re going to go ahead and just put them later on, its got a couple of seconds to go and we’re going to put our top on and lift it up and flip it over and then we’re just going to lay it down and another dish and you could do with this and if you have a nice little Greek vinaigrette here and you can take a pastry brush and we’re just going to kind of drizzle it right on top of it.
Now, I can see that my bread butter is kind of smoking so it's probably pretty ready and I'm going put the top on and take a quick look at it and we flip it over and then we’re going to set it back down in the pan and I would bet that ours over here is going to be done, so we’re going to look at it. Yup! And we’re going to pull it out. And this is going to be our Greek grilled cheese and again, like I said in some of the others, real like a serrated knife and just lightly soften with the bread and you’re going to end up with a nice tomato, olive tapenade, fresh mint, Greek grilled cheese.
And when we come back in the next video we will be doing our Italian, it's an old Italy Grilled Cheese with fresh mozzarella tomatoes, basil and everything pretty much you’d find in a Capri salad so come on back and make that one in a minute.
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