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
323
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
7g
8%
Saturated Fat
13g
54%
Cholesterol
65mg
22%
Carbohydrate, by difference
11g
8%
Protein
19g
41%
Vitamin A, RAE
174µg
25%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
584mg
58%
Choline, total
23mg
5%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
26mg
8%
Niacin
1mg
7%
Phosphorus, P
515mg
74%
Selenium, Se
13µg
24%
Sodium, Na
697mg
46%
Water
46g
2%
Zinc, Zn
2mg
25%

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