Grilled Cheese Sandwich with Halloumi & Olive Pesto

Snacks, Main Dishes
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Ingredients for 2328 g
  • 200 g Halloumi cheese
  • For the olive pesto
  • 250 g QimiQ Cream Base
  • 100 g Feta cheese
  • 40 ml Greek olive oil
  • 60 g Kalamata olives, finely chopped
  • 60 g Green olives, finely chopped
  • 60 g Red pepper(s), roasted
  • 20 g Garlic, finely chopped
  • 7 g Oregano, chopped
  • 20 g Mint leaves, finely shredded
  • 5 g Spring onion(s), finely sliced
  • 10 ml Sherry vinegar
  • Salt and pepper
  • For the turkish bread
  • 20 g QimiQ Classic
  • 250 g Wheat flour Type 812
  • 180 ml Water
  • 20 g Dried yeast
  • 4 g Sugar
  • 450 ml Water, lukewarm
  • 820 g Wheat flour Type 812
  • 10 g Salt
Method
1.
For the olive pesto: place the QimiQ Sauce Base and Feta cheese into a food processor and blend until smooth. Add the olive oil and blend well.
2.
Place the mixture into a bowl and fold in the chopped olives, peppers, garlic, herbs, vinegar and seasonings. Set aside and chill.
3.
For the Turkish bread: mix 250 g flour with 180 g water, yeast and sugar. Cover and allow to stand in a warm place for 40 minutes.
4.
Add the water and QimiQ Classic (whisked smooth) followed by some of the flour and mix well. Keep adding the flour until all ingredients are well incorporated. Kneed the dough and allow to rise in a warm place for one hour.
5.
Place the dough on a floured surface and knead until silky for about 8 minutes. Split the dough and work each piece for another 3-4 minutes.
6.
Divide the dough and shape and stretch into 15x12 inch ovals. Place on corn meal, dust with flour, cover and let rise until doubled in size.
7.
Preheat the oven to 210 °C and bake for 30-40 minutes. Mist with water 3 times in the first 15 minutes of baking. The bread is done if the bottom sounds hollow when tapped.
8.
Allow to cool on a wire rack and slice. Top the bread slices with the olive pesto, and Halloumi cheese. Gill in a Panini press.