Hog Island Grilled Cheese Sandwich Cooked Under a Brick

9:00 pm on 2 May 2005

(Serves 4)


  • 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.

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