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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.)

Ingredients:

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)

Method:

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.