This recipe includes not one but TWO kinds of cheese, in addition to delicious
roasted red peppers. If you've never tried cheese curds, this is the perfect
introduction to cooking with the squeaky, salty goodness that makes a perfect
snack and grilled cheese addition.
Ingredients
- ½ cup roasted, unsalted almonds
- ¼ cup olive oil
- 2 TBSP roughly chopped or shredded Parmigiano Reggiano
- 1 jar (16oz) roasted red peppers
- 1 garlic clove, roughly chopped
- 1 TSP salt
- 1 ½ TSP white wine vinegar
- 2 TBSP butter
- 8 slices of bread
- 8 large, fresh basil leaves
- 16 Garlic Cheddar Curds
Instructions
-
Start by making the romesco sauce. Place the almonds in a food processor
and pulse until finely chopped. Add half of the olive oil, garlic, Parmigiano
Reggiano and salt, pulse to combine.
-
Drain the roasted red peppers, pat dry and add to the food processor with
the remaining olive oil and the vinegar.
-
Pulse until mixture becomes smooth, adding more olive oil if necessary.
Transfer to a bowl and set aside.
-
Cut the crust off all four edges of the bread slices, and then cut each slice in
half width wise.
-
Butter one side of each piece of bread. Place eight pieces butter side down
on a cutting board.
-
To build the sandwiches, spread a layer of romesco sauce on the bread,
followed by one basil leaf and two Garlic Cheddar Curds. Top with another
piece of bread, butter side up.
-
Heat a heavy-bottomed pan over medium heat. Place two sandwiches on the
pan. Cook for 3 minutes before carefully flipping the sandwich. Cook for an
additional 3 minutes with the pan covered. Be sure to check the sandwich
regularly to prevent burning.
-
Once the curds melt, transfer to a serving plate and repeat cooking
instructions with the remaining sandwiches.
This Recipe Is Published Here
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