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.
To read more about Laura and her fabulous grilled cheese recipes, visit her website.
- 4 Ounces Humboldt Fog cheese, at room temperature, or any fresh goat cheese available
- 1 canned chipotle chile en adobo, finely chopped
- 3 Tablespoons butter, at room temperature
- 8 slices cinnamon-raisin bread
- 2 Tablespoons plus 2 teaspoons sliced almonds
- 8 Ounces Monterey Jack cheese
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.