Grilled Cheese

Not what you think… This is not your favorite sandwich, but a delightfully refreshing and satiating summer appetizer. I love grilling slices of cheese because it defies logic. You can’t grill just any cheese, but Halloumi, Paneer or what is sometimes called “grilling cheese” works really well and takes just a minute. Sweet grilled watermelon goes nicely with the salty cheese and olives and the mint and parsley give it a fresh finish. Here, I’ve also made griddle bread using a built-in pizza stone on a STOK grill to go with the dish.

Grilled Cheese with Watermelon and Mint

Serves 4 as an appetizer

Ingredients:

• 8 (½-inch) thick triangular slices watermelon
• salt and freshly ground black pepper
• extra virgin olive oil
• 8 ounces Halloumi, Paneer or grilling cheese, sliced ¼-inch thick
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh parsley
• ½ lemon, zest and juice
• 12 to 16 pitted Kalamata olives

Directions:

1. Pre-heat your outdoor grill until hot – you can only hold your hand 1 to 2 inches above the grill for 2 to 3 seconds before pulling it away.
2. Season the watermelon slices with salt and pepper and brush lightly with olive oil. Grill about 1 to 2 minutes per side, or until there are nice grill marks.
3. Brush the cheese slices on both sides with olive oil. Season with salt and pepper and place on the grill until there are nice grill marks – about 1 to 2 minutes per side.
4. Arrange the grilled cheese and grilled watermelon on a plate and sprinkle with the fresh herbs and lemon zest. Squeeze a little lemon juice and drizzle a little olive oil over the top and garnish with the Kalamata olives. Serve with fresh griddle bread.