The Californian

The Californian
Staff Writer

Laura Werlin

Californian Grilled Cheese

California is known for its agriculturaly 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. 

4
Servings
415
Calories Per Serving
Deliver Ingredients

Notes

To read more about Laura and her fabulous grilled cheese recipes, visit her website.

Ingredients

  • 4  Ounces  Humboldt Fog cheese, at room temperature, or any fresh goat cheese available
  • canned chipotle chile en adobo, finely chopped
  • 3  Tablespoons  butter, at room temperature
  • slices cinnamon-raisin bread
  • 2  Tablespoons  plus 2 teaspoons sliced almonds
  • 8  Ounces  Monterey Jack cheese

Directions

In a small bowl, mash the goat cheese and chile together. 

Spread the 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 2-3 minutes, until golden brown. Turn the sandwiches, pressing each one firmly with a spatula to flatten slightly. Cover and cook for 2-3 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 ½ and serve. 

Nutritional Facts

Total Fat
23g
33%
Sugar
10g
11%
Saturated Fat
7g
29%
Cholesterol
20mg
7%
Carbohydrate, by difference
43g
33%
Protein
11g
24%
Vitamin A, RAE
52µg
7%
Calcium, Ca
246mg
25%
Choline, total
12mg
3%
Fiber, total dietary
2g
8%
Folate, total
59µg
15%
Iron, Fe
2mg
11%
Magnesium, Mg
14mg
4%
Niacin
2mg
14%
Phosphorus, P
359mg
51%
Selenium, Se
4µg
7%
Sodium, Na
1020mg
68%
Water
18g
1%
Zinc, Zn
1mg
13%