Black Pepper Smoked Kalamata Olive Grilled Cheese
For Episode 9 of Wine & Grilled Cheese, I created this black pepper smoked Kalamata olive grilled cheese paired with a young French Syrah from the South of France that I absolutely love - the Louis Cheze Syrahvissante (available in my wine store front). This is a gorgeous wine with a lovely balance of fruity and savoury notes. It’s on the lighter side for a Syrah, but still has enough body and tannin to stand up to the rich, gooey cheese! It has some lovely peppery and smokey flavours that perfectly match the black pepper and smokey olives in this grilled cheese. Everytime you take a bite of this flavour bomb of a grilled cheese, your get hit with some mouth coating richness and a saltiness that is almost too much on it’s own. BUT by pairing it with a refreshing yet bold French Syrah, the saltiness is tempered and your palate is refreshed with every sip! Such a winning combination that you have to try.
Here’s where you can get the wine! (commissions earned)
Canada - My store front: StephtheSommelier | Highlander Wine & Spirits
US - Wine.com (this specific wine isn’t available, but here is a great alternative): Yves Cuilleron Crozes-Hermitage
Black Pepper Smoked Kalamata Olive Grilled Cheese
Ingredients
- 2 thick slices Sourdough bread
- 2 tbsp butter
- 2 tbsp mayonnaise
- 1 tbsp 18% sour cream
- 1-2 tsp fresh ground black pepper
- 1 cup finely shredded Mozzarella cheese
- 2-3 slices of Brie
- 2-3 tbsp chopped Divina smoked Kalamata olives
Instructions
- Make black pepper aioli by mixing together mayonnaise, sour cream, and black pepper. Spread a thick layer of aioli on the inside of two thick sourdough slices.
- Add approximately half the shredded mozzarella on one side followed by the Brie slices.
- On the other side, add chopped Kalamata olives and spread to cover the slice.
- Add the second half of the shredded mozzarella cheese to the olive slice and then press both sides of the sandwich together.
- Spread a thin layer of butter followed by a thin layer of black pepper aioli to the outer layers of the sandwhich.
- Using a preheated pan, grill on Medium-high heat (covered) for 3-5 minutes or until evenly golden and crispy. Flip and cover again, reducing heat to medium and grill for approximately 5 more minutes, or until the flip side is golden and crispy and the cheese is gooey and melted.
- Serve immediately with a glass of French Syrah!
