Tahini and Parsley Grilled Cheese
Ingredients
1 Cup parsley, roughly chopped
⅓ cup tahini
1 cup swiss cheese, shredded (you should find something nutty and funky. I used Red Witch and I absolutely loved it)
⅛ cup olive oil
1 clove garlic, chopped and crushed into a paste (roughly chop the garlic and scrape it across the cutting board with the flat of your knife. This should turn it into a rough paste)
Sourdough (Use matzo if you are observing passover)
Mayonnaise
½ tsp apple cider vinegar
½ tbsp unsalted butter
Juice from 1 lemon
Zest from ½ a lemon
Salt to taste
Instructions
Mix parsley, tahini, cheese, olive oil, garlic, lemon juice, and lemon zest together in a bowl, creating a paste. Salt to taste. Try a little every time you add salt until it is to your liking.
Spread the paste on the bottom slice of sourdough. Close the sandwich and spread mayonnaise on top of the sandwich. This seems crazy, but it will change your life. This mayo is an extra layer of fat that will make sure it is perfectly golden brown when you put it in the pan.
Heat a pan to medium-high and, once up to temperature, place the sandwich mayo-side down. Cook until the bread is perfectly golden brown. Add the butter into the pan and flip the sandwich, making sure the second side soaks it all up. Cook until golden brown (again).
Pour the apple cider vinegar into the side of the pan as far away from the bread as possible. Immediately cover the pan and turn the heat to low. The vinegar will evaporate and the steam will disperse throughout the pan, evenly cooking everything and adding a little acid to the sandwich. After about a minute and a half, take the sandwich out of the pan, slice diagonally and serve. Enjoy!
The Passover Version
Heat the oven to 325. Mix parsley, tahini, cheese, olive oil, garlic, lemon juice, and lemon zest together in a bowl, creating a paste. Salt to taste. Try a little every time you add salt until it is to your liking.
Spread the mixture on the bottom piece of matzo. Close the sandwich. Place in the oven and cook for 10 minutes (or until the matzo starts to brown a little).
Take out of the oven and enjoy!