THE ULTIMATE BBQ TOASTIE

Location - The Incredible Campbelltown Food trail

Recipe - The ‘No Stressa’ Sopressa Campbelltown Grilled Cheese Sandwhich’

Serves: 4
Prep time: 5
Cook time: 15

The Campbelltown Food trail has been an iconic trail here in Adelaides Eastern Suburbs. The region of Campbelltown has such a rich history and a hive of Food manufacturing here in SA.

We figured what better way to showcase a region than by using only whats available to us in this suburb to cook some amazing dishes on their Local Aussie Park Barbies.

Join us as we explore some of Adelaides best artisan producers along the Campbell town food Trail.

A huge thanks to these food trail artisans for helping create this episode, head over and check them out:

Nino’s Smallgoods - https://www.ninosmallgoods.com.au/

La Vera Cheeses - https://www.lavera.com.au/index.html

Tony and Marks - https://www.tonyandmarks.com.au/

Eclectic Brewing - https://eclecticbrewing.com.au/

INGREDIENTS:

• 1 Loaf of a local ciabatta or sour dough loaf

• 1 Six pack of Electric Brewing Campbelltowner Session Ale

• 200g or half a stick of butter

• Tony and Marks’ Pesto

• Tony and Marks Tomato Relish

• A local Giardiniera

• Nino’s Small Goods 120gs of prosciutto, sopressa, and mortadella ( or your favourite Nino’s sliced Deli meats)

• 100gs of each La Vera’s Provolone, mozzarella and stracchino

INSTRUCTIONS

First things first Get yourself a local Crusty bread, Sour Dough, Ciabatta a euro style bread is the best option you want structure and crust!

Cut yourself a nice thick slice 15mm rough you want it to be able to hold the impending cheese meat combination.

Turn your barbie on.

Set those slices aside.

First things first lets grab our small goods and place those down on our hot plate, in a nice group usually the butcher or at deli server will slice these very nicley. We want to release the oils, this is going to build our flavour and add some heat through our small goods so we can get our cheese metled, stretchy and delicious.

Place onto the barbie.

Once the heat is through we are going flip this wont take long the small goods will take a shine.

Butter your bread, I like the crip up both sides of the sandwich slices this will add some structure and ensure your toastie doesn’t go soggy.

Slightly toast one side of your toastie then take off the barbie, we just want a crunchy slight tan toast this will be in the inside of our toastie.

Take your toastie off. Its topping time, lather your toastie, we want to be thick we want to be generous spread that pesto and tomato relish all over these sides. Pesto on Top and Relish on bottom. Flavour sandwich!

By now the small goods will be looking shiney and glossy, add our cheese. We want one type on one type.

Three Cheeses, Three Meats. On top of the prosciutto, we are going on with our Provolone, on the sporessa lets place our mozzarella this is going to be stretchy and with our, Mortadella top with stracchino.

Once the cheese has started to melt, its time to stack our sandwich. Layer the sandwich with each meat cheese combo as a layer.

Lid on sandwich, now this is where we butter the barbie. Butter on melted and brown sandwich down. This is going to toast up nicely and finish off the cheese. Once toasted this will take a few minutes repeat on other side.

This will smell fantastic and be looking golden and crunchy. Take of the hot plate.

Let sit for one minute for the cheese to settle then cut in half.

I like to serve this Italian inspired sandwich with some traditional Giardiniera ( pickled vinegar veges) to cut through that fat and cheese overload.

And what better way to enjoy than with a cold Crisp Campbelltowner Session Ale!