Hog Island Grilled Cheese Sandwich Cooked Under a Brick

(Serves 4)

Ingredients

• 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

Method

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.