This toastie boasts both incredible flavour and colour.
The earthiness and chariness of the aubergine act as the base for the rest of the flavours. The deep-flavoured roast pepper slices work incredibly well with the smoked Scamorza while the fresh rocket adds a touch of pepperiness and youthfulness.
This grilled sandwich will change the way you look at grilled cheese sandwiches forever.
What is Scamorza?
Scamorza is an aged and dried version of Mozzarella which is primarily made with pasteurised cow’s milk. The reason for its shape is that the cheese is tied and hanged to ripen for two weeks. After the two weeks, it can be consumed as it is or smoked for extra flavour – the smoked variation is called “Scamorza Affumicate”.
This Scamorza Affumicate is made in small quantities by Caseificio Fratelli Capurso in Giogia del Colle, Apuria (Southern Italy) using milk from local cows.
🕑 30 minutes
- serves 1
- 1 aubergine (peeled)
- Olive Oil
- 15g cheddar (thinly sliced)
- 10g smoked Escamorza (thinly sliced)
- 1 roasted pepper in oil (sliced into thin strips)
- 10g rocket
- 25g butter
- 2 slices of sourdough bread
– Begin by having all your ingredients out and ready to be used. Take a large frying pan and place it on the hob over a medium heat.
– Cut the peeled aubergine lengthways into 1cm thick slices. Brush them generously with olive oil and add them to the frying pan. Add more olive oil to the frying pan to stop them from sticking to it, if necessary. Let them cook 2 minutes on each side or until they have browned on both sides. Remember that chariness is flavour, don’t be afraid to let them burn a little. When done, remove them from the pan and set aside.
– To assemble the sandwich, place the slices of cheddar on one of the sourdough bread slices, followed by some of the aubergines. Add bunched rocket on top followed by the roasted pepper slices. Top it with slices of Escamorza and close the sandwich.
– Place a cast iron pan or cast iron grill on the hob over a medium heat. When the pan is hot, add half the butter and distribute it where the sandwich will be placed. Place the sandwich on the pan and put a steak press on top (if you have one). Let it cook for 2 minutes, checking that the heat is not too high or it will burn the bread before melting the cheese. If you hear too much sizzling, the heat is probably too high. Lift up the sandwich with a spatula and add the other half of the butter to the pan, then flip the sandwich over carefully but decisively and cook for a further 2 minutes with the steak press on top.
– When done, remove from the pan and place on a cutting board, slice in half and serve.