“California is known for its agricultural bounty, and this sandwich reflects that. The California raisin and almond crops are the biggest in the country. Goat cheese got on the national map because of California producer Laura Chenel, and Monterey Jack was invented in California. The chile reflects the vibrant and vital Mexican culture and also adds great flavor. Combined in a grilled cheese sandwich, these ingredients, including the iconic Humboldt Fog cheese, create a memorable sandwich and a true taste of the Golden State.” – Laura Werlin, Cheese Expert & Author of “Grilled Cheese, Please! 50 Scrumptiously Cheesy Recipes” Ingredients
- 4 ounces Humboldt Fog cheese, at room temperature—or use any bloomy-rind or fresh goat cheese
- 1 canned chipotle chile en adobo, finely chopped
- 3 tablespoons butter, at room temperature
- 8 slices cinnamon-raisin bread
- 2 tablespoons + 2 teaspoons sliced almonds
- 8 ounces Monterey Jack cheese
In a small bowl, mash the cheese and chile together.
Spread butter on one side of each of the bread slices. Carefully but firmly press the almonds onto the butter. Place 4 slices of bread, buttered side down on your work surface. Spread the goat cheese mixture on each slice of bread. Follow with the Monterey Jack. Use your hands to compress it if necessary. Top with the remaining bread slices, buttered side up.
Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover, and cook for 2 to 3 minutes, until golden brown.
Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2 to 3 minutes, until the undersides are well browned. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute and remove from the pan.
Let cool for 5 minutes. Cut in half and serve.
Makes: 4 sandwiches
Photo courtesy of Maren Caruso