Prep time: 30 minutes
Cook time: 40 minutes
Yields: 1 serving
Difficulty Level: Advanced
- 1/4 cup cilantro, finely chopped
- 1/4 cup flat parsley, finely chopped
- 2 tbsp fresh basil, chopped
- 2 tbsp fresh mint, chopped
- 2 tbsp dried cranberries, chopped
- 2 tbsp dried currants
- 3 dried Turkish apricots, chopped
- 2 tbsp salted pistachios, chopped
- 1/4 tsp sea salt
- 1 tbsp fresh lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp salted butter
- 1 tbsp ras el hanout
- 2 thin slices veal scaloppini cutlets (about 1/4 pound total)
- 3 tbsp salted butter, softened
- 1/2 tsp ground cumin
- 2 thick slices deli nut bread, such as sunflower seed bread
- 1 1/2 oz Wisconsin Fontina Cheese, thinly sliced
- 1 1/2 oz Wisconsin White Cheddar Cheese, thinly sliced
- 10 frozen, pitted sweet cherries, halved and patted dry with paper towels
- 3 tbsp Odyssey Feta Cheese, crumbled
- For Tabbouleh: In medium-size bowl, combine all ingredients; blend well and refrigerate until ready to complete sandwich.
- For Cutlets: In heavy skillet over medium heat, melt butter. Rub ras el hanout into both sides of veal slices. Place in hot skillet and cook on each side about 2 minutes. Remove to plate and cover.
- For Sandwich: Blend butter and cumin well in small bowl. Slather 1 side of each bread slice with mixture.
- Place 1 bread slice in heavy skillet over medium heat, butter-side-down. Top with fontina slices. Cover skillet with lid to start the cheese melting while bottom of bread gets golden brown.
- Place this slice in pie pan and put under hot broiler to complete melting cheese, if necessary. When melted, remove from heat (but keep broiler hot) and spread about ¼ cup of tabbouleh over fontina.
- Place veal slices over tabbouleh and top with cheddar cheese slices. Place under broil (not too close) until cheddar melts, about 60-90 seconds.
- Remove and press cherries into melted cheese. Spread with another layer of tabbouleh over. Top with remaining bread slice, buttered-side-up, and place in skillet over medium-high heat, turning so butter side is down. Grill about 60-90 seconds or until golden brown. Remove and place in pie pan.
- Sprinkle crumbled feta over and place under the broiler about 60-75 seconds. The feta will soften then spread with a butter knife. Serve.
Recipe, copy and photo copyright Dairy Farmers of Wisconsin.