Exec chef David Omar of Zinc is the Armstrong Cheese chef. Make his savoury grilled cheese sandwich, featured in the Armstrong Cheddar Challenge.
1 piece herbed focaccia bread
2 T butter, softened
1 T basil pesto
1 slice Armstrong Marble Cheddar
1 slice Armstrong Old Cheddar
3 slices roma tomato
¼ t balsamic reduction
4 leaves arugula, torn or fresh spinach
¼ t lemon vinaigrette
Heat frying pan on stove over medium-high heat. Cut the focaccia horizontally in half. Whip butter with basil pesto and evenly spread on the cut side of each piece of bread. Place both pieces of bread in the hot pan, butter side down, and place one piece of cheese on top of each. Once sizzling, add the tomato slices and drizzle lightly with balsamic reduction. In a separate bowl, toss arugula with lemon vinaigrette then place in the centre of one piece of bread. Flip the other piece on top of the arugula and cook for 1 minute. Remove from heat. Serve immediately.