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Grilled Cheese with Romesco

Grilled Cheese with Romesco

Serves 2

A delicious take on an old favorite. The combination of Almond Garlic Romesco Sauce and Classic Lemon Mayonnaise will make this your new go-to for a scrumptious lunch or afternoon snack. (Keep an eye out for where the mayo goes—a hot tip you’ll want to stick with from here on out.)


4 slices of good crusty bread

several slices of sharp cheddar cheese

1-2 tablespoons of Almond and Garlic Romesco Sauce

1-2 teaspoons of Classic Lemon Mayonnas

Salt and pepper to taste

Small handful of arugula (optional)


1. Layout your slices of bread on your work surface. Spread romesco sauce on two of the slices. Lay slices of cheddar cheese on the other two slices. Add a few leaves of arugula, if using. Combine so that you have both a romesco and cheese side to the sandwich.

2. Heat a frying pan or skillet large enough to hold both sandwiches over medium heat for 4-5 minutes.

3. Now for the trick: spread the mayonnaise on the outside of both sides of the sandwich. (The mayonnaise takes the place of butter or oil as you cook the grilled cheese, making for a delectably crisp, delicious golden crust.)

4. Lay the sandwiches on the hot pan. Cook until each side is golden brown (carefully flipping once with a spatula) and the cheese looks gooey. Gently pressing down occasionally with a spatula helps create a more delicious and manageable grilled cheese.