Pressed Cheese Sandwiches

Ingredients

• 5 tablespoons extra virgin olive oil
• 1/2 teaspoon aleppo pepper (if you can't find, use pink pepper, white pepper, or even a dash of red pepper flakes)
• 2 garlic cloves, peeled and pressed
• 8 slices sourdough rye bread (or plain sourdough)
• 16 ounces mozzarella cheese, cut into 16 slices
• coarse sea salt
• fresh ground black pepper
• 4 sprigs fresh thyme
• 1 sprig fresh rosemary

Pickled Scallions

• 8 scallions, root ends trimmed
• 3 tablespoons red wine vinegar
• splash extra-virgin olive oil, about 1 tablespoon

Directions

1. 1

   In a small bowl, add 2 tablespoons of the olive oil and the pressed garlic. Stir to blend.

2. 2

   Put 4 slices of the bread on a flat surface. Dry any moisture off the mozzarella cheese and put 4 slices on 4 pieces of bread. Sprinkle with aleppo pepper and drizzle with the garlic and oil mixture. Sprinkle with sea salt and pepper, to taste. "Flake" the thyme off the stems and onto the cheese. Do the same with the rosemary, but more sparingly.

3. 3

   Cover the cheese with the remaining 4 slices of bread and cut each sandwich in half and in half again, to make 4 individual pieces. Arrange them in a single layer on a small baking sheet or large plate and cover them with baking sheet or plate to weigh them down. Refrigerate the sandwiches overnight. This will make them flatter and better integrate the flavors.

4. 4

   The next day, heat the remaining 3 tablespoons of the olive oil in a large skillet over low heat. When the olive oil begins to smoke lightly, add the sandwiches and cook them on 1 side until brown. Turn and cook until brown on the other side. Cook in batches, if necessary. Transfer to a serving platter and season with salt. Top with the pickled scallions and serve immediately.

5. 5

   To make the Pickled Scalions:.

6. 6

   Put the scallions on a cutting board and, using a sharp knife, slice them into thin rounds ( white and green parts).

7. 7

   Add the scallions to a small bowl with the red wine vinegar and the olive oil. Toss to combine and set aside for 1 to 2 hours to allow the vinegar to marry the flavors. The scallions can be covered and refrigerated overnight, if desired.