By Barbara Rolek
In the old days and even now, people in Eastern Europe toast a piece of bread at the hearth and warm a piece of cheese near the fire and put the two together for a lower-fat version of an American grilled cheese sandwich.
My take is to fry Bulgarian kashkaval sandwiched between two pieces of dark rye. This sheep's milk cheese has just the right pungency to make things interesting.
HEALTHIER OPTION: Toast the bread. Place the cheese and other ingredients between, wrap in plastic and microwave to melt the cheese.
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Makes 1 Eastern European Grilled Kashkaval Cheese Sandwich
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
- 2 slices dark rye bread, buttered on one side only
- 2 ounces Bulgarian kashkaval cheese or Provolone cheese
- 1 thin slice red onion
- 1 slice tomato
Preparation:
- Assemble the sandwich by placing the cheese on one unbuttered side of bread, top with onion and tomato and remaining piece of bread, unbuttered side down.
- Heat a nonstick skillet over medium for a few minutes. Place the sandwich in the skillet and turn the heat to low. Cook slowly 4 minutes more or less to a side.
Variation: Use feta cheese mixed with chopped dill in place of the kashkaval cheese.
Source
http://easteuropeanfood.about.com/od/crossculturalmaincourses/r/grilledcheese.htm
