What is that you see? A towering inferno? No, just a deliciously lipsmackerlicious Spanish-style grilled cheese sandwich. What? What’s that you say? Oh man! Say it ain’t so! Grilled Cheese Month has nearly closed it’s doors, making way for Mother’s day brunch, Cinco de Mayo spiciness and so many asparagus recipes bopping about the web we probably won’t even have to eat the tender stalks to feel their superpower affects.
I may have to rebel and stay in April with my gooey grilled cheese. Although I do have one final grilled cheese recipe that I’m saving to transition into May. I have a hard time saying goodbye.
So. I’m going to be judging a contest, the Grilled Cheese Academy Recipe Showdown, and I can’t believe the goodness that’s been submitted so far. Like a marathon runner in training, I’ve been doing my due diligence and expanding my stomach in preparation for the big event. Like that was hard. If you haven’t yet, I really, really hope you enter. Because there are some SERIOUS prized to be won. Like serious. And I can’t win them. So I want you to instead. Plus I want some inspiration to glean for grilled cheese month NEXT year. Enter and get more info at the Grilled Cheese Academy site.
This photo of my husband hand modeling is for Chung-Ah of Damn Delicious. We have a thing about using our men for free labor. And have you seen her amazing grilled cheeses? Blueberries on a waffle. And cheese!
And now let’s get to that recipe with more cheese…
Back to the situation at hand, aka, the stacked inferno of cheese. My husband made the “comment” that most of my grilled cheeses of late were a little, um, packed with flavor shall we say? So this time around we’re focusing more on the essence of the grilled cheese sandwich.
Which is cheese.
But of course we can’t just have cheese. Let’s add some spice. And some pickled peppers. That’s right.
Chorizo and Peppadew Pepper Grilled Cheese
- 4 slices sturdy white bread—I used 4 slices of Barbara's homemade Artisan Bread in 5 Minutes
- 2 tablespoons butter
- 6 ounces Gran Queso cheese grated (or Spanish-style Manchego)
- 1/2 cup cooked chorizo sausage
- 2 pinches of smoked paprika
- 6 pickled peppadew peppers sliced
Spread butter on one side of each slice of bread, then flip the bread buttered side down and repeat with the other 4 slices.
Sprinkle the unbuttered sides of the bread with grated Gran Queso cheese, then a handful of cooked chorizo, a pinch of smoked paprika, then a sprinkling—or more—of sliced peppadew peppers. Top with more cheese and the top slice of bread butter side up.
Place the sandwich, buttered side down, in a non-stick fry pan over medium-high heat and top with the other slice of buttered bread. Cover with lid and let cook for 3-4 minutes or until golden.
Reduce heat to medium and flip sandwich to the other side and cook for 2-3 minutes or until bread is toasty golden and the cheese has melted. The second side will cook faster than the first so watch carefully. Repeat process with the other sandwich ingredients to make the other grilled cheese sandwich. Enjoy hot.
This weekend I won’t be posting my regularly scheduled Friday Faves because I’m working on something really special for you for next week’s post where I’ll be sharing some of my favorite non-food blog resources. Plus I need some extra energy to keep up with all of the bloggers I’ll be meeting up with at Big Traveling Potluck . Can’t wait to come back to you with a full report.
Have a great weekend, yo!
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