For those of you who are wondering what we actually eat for dinner around here now that we’re pinching pennies, this grilled cheese on focaccia is what I made for dinner last Wednesday when we started the challenge. I mentioned that I had a batch of bread dough in my fridge, and it was Artisan Bread in Five Minutes a Day olive oil dough. You can use it to make a variety of breads of course, but I used it to make focaccia.
In addition to making focaccia for the first time, the sandwich itself was an adventure because I was attempting to replicate one that is made by my favorite local coffee shop. It was even better with focaccia fresh from the oven. Easy, and of course, cheap!
Here’s what you’ll need:
- Olive oil dough
- Cheddar cheese
- 1 tomato
- 2 Tbsp butter
- 4 tsp flour
- 1/2 tsp freshly ground pepper
- 1/2 tsp salt
- 1 and cup milk
- 3 tsp Dijon mustard
First, make the focaccia. Make sure you have a broiling pan in the oven, and then preheat the oven to 425 degrees. Spray a large baking sheet with cooking spray. Roll the olive oil dough out on it, and sprinkle it with thyme, rosemary, and olive oil. Let it rest for 20 minutes.
Use your fingers to make imprints into the dough, and then place it in the oven. Pour 1 cup of water into your broiling pan and bake for about 25 minutes. Let it cool before slicing.
In the meantime, slice up the tomato…
…and the cheese.
Next, make the Dijonaise sauce. Over medium heat, melt the butter. Stir in the flour, salt, and pepper. Add in the milk, and stir until the sauce thickens. Stir in the mustard, and then remove it from the heat.
Cut the focaccia into diagonal slices, just because it’s fun.
Assemble the sandwich. Brush the inside of the bottom slice of bread with the dijonaise sauce. Add on the tomatoes (2 or 3 slices for each sandwich) and cheese.
Top with the other slice of bread and then grill; I used my George Foreman grill as a panini press, but you can make these on an outdoor grill as well.
One bite into this sandwich, and I was hooked! Not only was I able to replicate one of my favorite sandwiches, but I will definitely be making more grilled sandwiches on focaccia in the very near future.
I’ll be back later with my week 1 recap!