Bocconcinni Mozarella on Caraway Seed Rye Bread Recipe - Grilled Cheese Variations
Posted by curryelvis on 12/12/05 in cooking for one or two, vegetarian fusion, fusion cuisine, sandwiches
I’ve always loved grilled cheese sandwiches and have fun playing around with variations. Since I had some slices of fresh caraway rye bread left from my Saturday jaunt to the Farmers Market, as well as some deliciously spongy bocconcinni mozarella balls, I thought I’d try a new variation: bocconcinni on caraway rye.
The caraway seeds add both a nice texture and bite to the sandwich. The rye bread, grilled, adds crunch. And of course, the bocconcinni adds the most amazing ooey-gooey-silky-chewy texture, similar to mozz on a pizza.
Ingredients:
- 2 slices caraway rye bread per sandwich.
- Dab of softened butter for each slice.
- Two balls of bocconcinni mozarella, thinly sliced
- Fried egg (optional)
- 2 thin tomato slices (optional)
- Sambal oelek (oriental chili paste) (optional)
Preparation:
- Heat up a griddle or non-stick frying pan on high.
- Thinly and evenly spread butter on the outsides of both slices of caraway rye
- Reduce heat to medium high and place both slices, butter side down, in the pan. Immediately place the slices of bocconcinni on the up (non-buttered) side of one slice of bread.
- Once the buttered side of the bread starts to caramelize and brown a little, cover the cheese with the other (non-buttered) slice of bread. Finish off like a typical grilled cheese sandwich, and turn off the heat.
- If you are using the optional ingredients above, pry open the sandwich and add the extras in layers. You can apply the chili paste either to the tomato slices or fried egg.
- Cut in half and serve.
Presentation:
Serve with a small salad or a soup.
(c) Copyright: 2005-present, Raj Kumar Dash, http://www.curryelvis.com/
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September 17th, 2006 at 3:37 pm
[…] Grilled cheese variations: bocconcinni mozarella on caraway seed rye. […]