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Hot French Bread and Stilton Sandwiches I love Stilton cheese and often make this sandwich with it, although I have made it with Gorgonzola—another favorite—and enjoyed it that way, too. I use a French-style baguette here, but the sandwiches can also be made on a large slice of country-type bread. A great luncheon dish, the sandwiches can be cooked quickly, a few at a time in a toaster oven or all together in a conventional oven. I always line the baking sheet with aluminum foil to catch the inevitable cheese spills. Serve these with some cold white wine. 1 French-style baguette bread loaf (8 to 10 ounces) cut in half vertically and then horizontally to make 4 pieces 4 tablespoons virgin olive oil 1 onion (about 4 ounces), peeled and sliced thin (about 1 cup) 24 oil-cured olives, preferably pitted (see Note) About 4 plum tomatoes (8 ounces total) sliced thin 1/4 teaspoon freshly ground black pepper 1/8 teaspoon salt 4 ounces Stilton cheese, divided into 4 equal pieces Place the 4 pieces of bread, cut side up, on a foil-lined baking sheet. Spread 1 tablespoon of the oil on each piece of bread, then cover with the onions, olives, tomatoes, pepper, salt, and cheese, in that order. Bake in a 400-degree oven for about 12 minutes, until the cheese has melted and the bread is hot and crusty. Serve immediately. Note: To pit the olives, press gently on them until they open up and the pits pop out. 4 SERVINGS Return to Top | Back to Recipes |
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