soup + sandwich

One of my favorite childhood food memories is of soup and grilled cheese -- a staple in my house growing up.  But rather than the classic Kraft American cheese and Wonderbread, I like to do a dressed up version with smoked gouda and an olive tapenade on rustic artisan bread.  I love the combination of the smoky cheese and briney olives and capers, which made a nice accompaniment to left-over root vegetable soup.

Recipe for Olive Tapenade --

1 cup nicoise olives

1 garlic clove, peeled

1 tbl capers

1 lemon, juice + zest

1 tsp ouzo (anise flavored liquor)

1 tbl extra-virgin olive oil

Finely chop olives, garlic and capers (or pulse in a food processor).  Add lemon juice, zest, ouzo and olive oil -- stir to combine.  Adjust seasoning -- to taste.

To make the grilled cheese -- brush 1 side of each slice of bread with melted butter.  Add a thin layer of the tapenade to the inside of 1 slice of bread, add cheese and top with the second slice.  I like to use a grill pan and press (panini-style) to cook the sandwich.  Cook until golden brown and cheese is melted.  Yum!