Tuesday, October 09, 2007

Pressed Manchego Cheese Sammies

From Every Day with Rachael Ray May 2007

2 Tbsp EVOO
8 slices crusty white bread
3/4 pound manchego cheese, sliced
2 piquillo peppers or 1 roasted red pepper, chopped

In a large, nonstick skillet, heat the EVOO over medium heat. While the oil heats, make 4 sammies of bread, cheese and piquillo peppers. Add to the skillet and cook, pressing down with a skillet weighted with cans, until deeply golden, about 3 minutes. Flip and cook until the other side is golden and the cheese has melted, about 5 minutes more.

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