Cheddar & Chorizo Grilled Cheese Recipe with Cabot Pepper Jack
Some like it hot – so they’ll love our peppery take on the classic grilled cheese sandwich. Slices of spicy chorizo sausage atop melted Cabot Pepper Jack Cheese give our grilled cheese just the right amount of heat.
- 2 ounces chorizo sausage, sliced into thin rounds or crumbled
- 4 slices La Brea Sesame Semolina bread
PREHEAT a skillet over medium-high heat. Add the chorizo and cook until cooked well through, about 7 – 10 minutes. Transfer to a plate lined with paper towels to drain. Wipe out the skillet with paper towels to absorb any excess oil, and reserve the skillet.
- BUTTER one side of each bread slice evenly.
- ASSEMBLE the sandwiches, with the buttered side out, dividing cheese and chorizo evenly between the sandwiches.
PLACE the sandwiches in the skillet. Place over medium heat and cook until bottoms of the sandwiches are browned, about 3 to 5 minutes. Turn sandwiches over, reduce the heat to medium-low and continue cooking until the bottom is browned and the cheese is melted, about 3 to 5 minutes longer.
- per serving
- 39.5 grams
- Saturated Fat
- 17.5 grams
- 100 milligrams
- 1259 milligrams
- 53 grams
- 5.5 grams
- 31.5 grams
- 508 milligrams