Grilled Cheese With Olivada Recipes

GREEN OLIVADA

Steps:

• Puree all of the ingredients in a food processor; season to taste with salt and pepper. Transfer to a jar and pour 1/4-inch of olive oil over the top to preserve; refrigerate for 2 weeks or freeze for longer.

ONE MORE USE FOR OLIVADA

Steps:

• Bring canned vegetable soup to a boil. Stir in olivada and freshly grated Parmesan cheese to change the nature of the soup.

BEST GRILLED CHEESE EVER

Steps:

• Begin by roasting the chiles over the flame on your stovetop (or under the broiler) until the skin is totally blackened (if using fresh). When the chiles are totally charred, throw them into a plastic bag. Seal and allow them to steam and cool.
• Next, pour the white vinegar over the sliced red onion and let them sit awhile. This'll take away a little of the crazy onion flavor and leave them with a nice sweetness.
• Finally, make the special sauce: equal amounts of mayonnaise and Dijon. It's the simple things in life!
• When you're ready to make the sandwiches, scrape the blackened skin off the chiles. Scrape out the seeds, too, so you'll wind up with big pieces of roasted green chiles.
• For each sandwich, generously spread 2 pieces of rye bread with the special sauce. Lay on 2 slices of provolone, 2 slices of tomato, 2 slices of Cheddar... a nice layer of roasted green chiles... a few red onion slices... and one more slice of provolone just to hold it all together.
• Top with the other slice of bread and spread the outsides with a good amount of butter.
• Toast the sandwich in a skillet over medium-low heat until the cheese is thoroughly melted inside. Be careful not to burn the bread!

GRILLED CHEESE WITH OLIVADA

Steps:

• Spread each slice of bread with olivada, and a little bit of mayonnaise. Sandwich a slice or two of cheese in between the bread, with or without a slice of tomato.
• Saute or grill sandwich on each side until cheese has melted.

VEGETABLES WITH OLIVADA

Steps:

• Place all ingredients, except the salt and pepper in the bowl of a food processor. Blend until the mixture is chunky, scraping down the inside of the bowl, if necessary. Season with salt and pepper, to taste.
• Transfer the olivada to a small dipping bowl and place on a serving platter. Arrange the carrots, cucumber, fennel, and cherry tomatoes around the olivada. Serve.

OLIVADA

Steps:

• Prepare the broiler. Char the red pepper, turning to cook on all sides. Let cool slightly, tear off blackened skin and remove seeds and veins.
• While pepper is roasting, pit the olives. Peel onion and garlic, trim celery and chop in large pieces.
• Combine all ingredients in food processor. Pulse until mixture is spreadable.
• Serve with bread or crackers.