The Ultimate Grilled Cheese

Recipe By:  Aimee Pleass

Serves: 4
Preparation: 10mins
Cooking: 45mins
 
4 slices Ciabatta bread
100g Mature cheddar cheese, sliced
1 full head of Garlic
5 tbsp. Olive oil
1 red onion, sliced
WW sundried tomato & Olive flavoured butter, for grilling
Micro basil, for garnish
2x WW creamy sundried tomato soup to serve
Maldon salt, to season
 
Firstly slice the top of the garlic head off, place on a piece of foil large enough to wrap the head and pour 1 tablespoon of olive oil and a little Maldon salt over the garlic head.
 
Roast the garlic for approx. 45 minutes at 200°c or until it is completely soft. When it’s done it has a caramelized look and will just squeeze right out of the clove casing.
 
While your garlic is in the oven, thinly slice the red onion and fry with the remaining olive oil over medium heat until they smell sweet and are caramelized.
 
The roasting of the garlic will make it sweet and delicious, complimenting the mature cheddar cheese beautifully.
Remove the cloves out of the casing and spread over the insides of the bread slices, like you would butter.
 
Heat a dry skillet, preferably cast-iron, over medium heat.
 
Dividing evenly and spread room-temperature sundried tomato and olive butter over bread slices.
Top the unbuttered side with slices of mature cheddar and caramelized onions. Top with remaining bread, buttered side up, and cook, turning once, until bread is golden brown and cheese is melted, about 3 minutes per side.
 
Cut sandwiches into soldiers and serve alongside hot soup.