Hog Island Grilled Cheese Sandwich Cooked Under a Brick
- 300g Tatua crème fraiche
- 300g aged Fontana cheese
- 300g aged cheddar cheese
- 1 loaf Ciabatta bread
- freshly milled black pepper
- salt to taste
- 150ml extra virgin olive oil
Cut the bread into 4 large pieces (10cm in length).
Mix together the cheeses in a large bowl and season to taste.
Cut each of the 4 pieces of Ciabatta in half through the middle.
Spread the cheese evenly between each of the 4 pieces of Ciabatta.
Replace the top on the Ciabatta.
Place a heavy grill plate on the stove, brush the bread with olive oil.
Place on the grill and set a brick on the top and cook for 4 to 5 minutes on each side.
Remove from grill and cut in half.
To serve: place sandwich on a plate and accompany with a crisp winter salad and cabernet dressing or pickled vegetables.