The Californian

Staff Writer
The Californian
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
534
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
  • 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

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
36g
56%
Sugar
1g
N/A
Saturated Fat
21g
100%
Cholesterol
86mg
29%
Protein
24g
49%
Carbs
29g
10%
Vitamin A
375µg
42%
Vitamin B12
0.5µg
9%
Vitamin B6
0.2mg
9.3%
Vitamin C
12mg
21%
Vitamin D
0.6µg
0.2%
Vitamin E
2mg
8%
Vitamin K
4µg
5%
Calcium
512mg
51%
Fiber
3g
12%
Folate (food)
35µg
N/A
Folate equivalent (total)
35µg
9%
Iron
2mg
12%
Magnesium
48mg
12%
Monounsaturated
11g
N/A
Niacin (B3)
1mg
6%
Phosphorus
408mg
58%
Polyunsaturated
2g
N/A
Potassium
240mg
7%
Riboflavin (B2)
0.5mg
28.3%
Sodium
888mg
37%
Thiamin (B1)
0.1mg
8.9%
Trans
0.3g
N/A
Zinc
3mg
17%