1 Onion, sliced
2 cloves Garlic, chopped
1 tsp Dried Sumac
1/2 tsp Salt
3/4 cup Green Olives
3/4 cup Cherry Tomatoes
3/4 cup Parsley
1/2 tsp Corriandor Seed
6 ounces Plain Greek Yogurt
1 Chicken Breast
4 tbsp Mascarpone
2 Tbsp Brie
2 tbsp Fontina
4 Flat Bread


1.Put the olive oil in a frying pan and bring up to 380ª-400ª. Add the onion, garlic and salt and sauté for 8-10 minutes, then add the sumac and sauté for another 2-3 minutes. Remove the onions, turn down the heat and without cleaning the pan start cooking the chicken breast.
2.Prepare the toppings and set aside. Mix the yogurt sauce ingredients together and set aside.
3.Once the Chicken is done cooking, remove from the heat and slice into 1/4" thick slices.
4.Now assemble the sandwich. Take one piece of the flat bread and spread the Mascarpone on the bread. Put the chicken slices in a single layer without overlapping them, then spread the yogurt sauce over the chicken. Next add a layer of grated brie. Next add the tomato, olive and parsley in a layer and add a layer of grated Fontina, and top with another piece of flat bread. Grill on low heat in a covered sauce pan long enough to let the cheese start to melt, 3-4 minutes. Flip the sandwich over and cover again, grill for 3-5 minutes. Serve while still hot.

If you find yourself needing to prepare a casual meal but you still want to impress an audience, or just enjoy the taste of something amazing, this is the sandwich to try. It’s a bit messy to eat but you’ll enjoy licking all the flavor off your fingers. The sandwich is fairly easy to make but looks super complicated and the taste will blow your mind.

I developed this sandwich based on north african and middle eastern dishes, with regional favorite white cheeses, that’s why I call it The Casa Blanca. The sumac is a great addition to sautéed onions, adding a tangy/smokey taste to the onions. The cheeses were chosen for their use in the region and are used in the order specified to optimize melting and holding the ingredients together. This grilled cheese is a little difficult to flip, so I did the frying in a covered sauce pan to help the cheese melt and start holding the ingredients together

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