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Barcelona

Created by:

Lynn Albright — Norwalk, CT

There’s no passport required for relishing in Spanish cuisine. The Barcelona brings flavor to your abode with black olive tapenade, wine poached figs and Serrano ham all mended together with Wisconsin blue and parmesan cheese.

COOKING DIRECTIONS

For tapenade: Combine the 9 tapenade ingredients in food processor bowl fitted with steel blade. Process until chunky. Reserve.

For figs: Trim and quarter figs; place in saucepan with wine, sugar, minced thyme, salt and pepper. Bring to boil. Reduce heat and simmer until wine is reduced and thickened, about 10 minutes. Remove from heat and reserve.

Assemble the sandwich: Butter 1 side of each bread slice. Heat large skillet over medium heat; place 2 slices, buttered-side-down, in pan. Cover each with, in order, 1 – 1 1/2 tablespoons tapenade, 2 ounces Wisconsin gorgonzola, fig quarters, chopped fresh basil, 2 ounces Wisconsin brick, 2 tablespoons Wisconsin parmesan and 2 slices of ham (or prosciutto). Top each with a bread slice, buttered-side-up. Cover skillet. Grill each side of sandwich about 4 minutes, until bread is light golden and cheese is melted. Remove from skillet and repeat with remaining ingredients for 2 additional sandwiches. Serve immediately.

INGREDIENTS

4

For Tapenade:

  • 1 cup pitted Kalamata olives
  • 2 tablespoons capers, drained
  • 4 anchovy fillets
  • 1 garlic clove, minced
  • 1/3 cup premium olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon fresh thyme leaves, minced
  • 2 teaspoons fresh parsley leaves, minced

For Figs:

  • 8 ounces dried Mission figs
  • 1/2 cup red wine
  • 1/4 cup sugar
  • 1 teaspoon fresh thyme leaves, minced
  • Salt and pepper to taste

For Sandwich Assembly:

  • 4 tablespoons butter, softened
  • 8 slices multigrain bread
  • 8 ounces (about 1 1/3 cups) Wisconsin Gorgonzola cheese, crumbled
  • 4 tablespoons (about 1/4 cup) fresh basil, chopped
  • 2 cups (8 ounces) Wisconsin Aged Brick cheese, shredded
  • 8 tablespoons (about 1/2 cup) Wisconsin Parmesan cheese, shredded
  • 8 slices Serrano ham (prosciutto may be substituted)
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