Gilda Grilled Cheese

Serves 2

By Molly Baz

Knife used in this recipe:

Shun Premier Blonde Master Utility 6.5"

Introduction:

Inspired by Spanish tapas, packed with briny brightness, and grilled to golden perfection, this sandwich is Molly Baz’s love letter to crispy edges and condiments.

For the Sandwich:

• 4 slices rustic white bread
• 3 oz aged cheddar, thinly sliced
• 3 oz manchego cheese, thinly sliced
• Olive oil, for frying
• Butter, for final grilling

For the Gilda Tapenade:

• ¼ cup Castelvetrano olives, finely chopped
• ¼ cup cornichons, finely chopped
• ¼ cup pickled pepperoncini, finely
• chopped
• 4 anchovy fillets, smashed into a paste
• 2 garlic cloves, grated
• 2–3 Tbsp olive oil

Optional Garnish (Gilda Skewer):

• Additional olives, anchovies, pepperoncini, and cornichons

Instructions:

1. Thinly slice cheddar and manchego into even pieces so they melt at the same rate.
2. Finely chop olives, cornichons, and pepperoncini.
3. Smash anchovies into a paste with the side of your knife.
4. Combine with grated garlic and olive oil to form a chunky tapenade.
5. Heat a skillet over medium with a drizzle of olive oil. Toast one side of each bread slice until golden and crisp; remove from heat.
6. On the toasted side, layer cheddar slices, a spoonful of tapenade, then manchego, letting cheese slightly overhang edges for crispy frico.
7. Top with the second slice of bread, toasted side in.
8. Add butter to the skillet and return the sandwich to the pan. Grill on low-medium until both sides are deep golden and cheese is fully melted, 4–6 minutes per side.
9. Optional: Skewer an anchovy, olive, pepperoncino, and cornichon for garnish, and serve immediately.