I live in “Little Italy”, a vibrant neighborhood in beautiful downtown San Diego. I have the luxury of walking to great Italian Restaurants and even have a great little neighborhood market that sell amazing Italian ingredients. It’s another rainy day in San Diego and suffice it to say I am loving it. I guess it’s my Scottish blood that makes me love the rain.
The market had a loaf of Black Olive Artisan Bread – baked fresh by Bread & Cie , a local San Diego Bakery. Along with this I selected some sliced Asiago Cheese, Fresh Basil, Roma Tomatoes and a delectable Spicy Sopressata (Salami) Salumi. I also picked up an amazing fig compote with Balsamic Vinegar of Modena and a tube of Sun Dried Tomato Paste for use in future Grilled Cheese Creations! I find myself thinking of all the possibilities that make for a great Grilled Cheese Sandwich.
I sliced the bread and the Sopressata thinly then rolled & chopped a few fresh basil leaves. Using my tried and true olive oil in a non-stick pan, I placed two slices of the bread in the pre-heated pan and covered them with two slices of Asiago Cheese; covering the pan with a lid to melt the cheese faster. Once the cheese began to melt, I covered one side of molten cheese with the chopped basil and thinly sliced Sopressata. It dawned on me that a couple of slices of Roma Tomato would be the perfect addition. I flipped the other side on top and it was grilled to perfection!