Unbreaded

Weekend Recipe: Grilled Queso Fresco

To celebrate National Grilled Cheese Month, we have created our own version of the classic grilled cheese with a latin flare. Mexican manchego and queso fresco cheeses are melted atop a layer of Argentinian chimichurri and roasted tomatoes to create a tangy, creamy, fresh, juicy and colorful sandwich that makes you want to turn on some mariachi music or a hot and steamy Spanish soap opera.

Ingredients:

1-2 oz queso fresco
1-2 oz grated manchego
2 slices soft wheat bread
2-3 slices tomato
1 cup cilantro
1 cup flat leaf parsley
½ cup basil
½ cup oregano
½ cup thyme
1-2 garlic cloves
1/4 cup olive oil
2 tbsp salt
1 tsp pepper
Red pepper flakes to taste
1 tsp butter

Directions:

Place slices of tomato under the broiler for 5-6 minutes until blistered. In a food processor or blender, combine all herbs and garlic with a few drops of olive oil and buzz till all herbs are finely minced. Stir around, then add olive oil, salt and pepper and pulse to combine.

Melt butter over medium heat. Spread a layer of chimichurri on bottom bread and place in the pan to toast. While it is heating up, break up the queso fresco into small chunks and arrange in a single layer. Add grated manchego on top, then the sliced tomato. Add the top bread and flip the sandwich so both sides are toasted and the cheese melts.