This Romesco grilled cheese sandwich is an addictive combination of creamy melted cheese, smoky tomato, and red pepper.
Inspired by all of the grilled cheese sandwich recipes I’ve been seeing lately, I concocted my own version with some leftover Romesco sauce. This is a great sandwich and perfect for cool weather.
This recipe makes two sandwiches.
Tips
- You can make your own Romesco sauce or purchase some ready-made from the store.
- This sandwich will work with many kinds of cheese. I used a blend of Italian cheeses (Asiago, Fontina, Parmesan and Provolone). Try Manchego or cheddar.
- Use a good bread, such as sourdough.
Ingredients
- 2 tablespoons butter, softened
- 4 slices good quality bread
- 1/4 – 1/3 cup Romesco sauce
- 6 ounces grated cheese
Directions
Heat a large skillet over medium heat.
While the pan is heating, spread butter on two slices of bread. When the pan is hot, put the bread slices in the pan (butter side down) and cover them with the cheese.
Butter the other two slices of bread. Turn them over and cover the opposite sides with the Romesco sauce. Top the sandwiches already in the pan with these slices (butter side up). Cover the pan with a large lid. After a couple of minutes, check the sandwiches. When the bottoms are golden brown and the cheese is starting to melt, use a spatula to turn them over. Cover again and cook until the bottoms are golden brown and the cheese is fully melted. You may need to turn the heat down. Watch that the butter doesn’t brown. If it starts to darken, turn down the heat.
Cut the sandwiches in half and serve them immediately.
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Here are some other recipes that you might enjoy.
- Carrot, Ginger and Orange Soup
- Mussels with Sweet Italian Sausage and White Wine
- Sausage, Onion and Pepper Galette