While K set about roasting the tomatoes with cilantro, salt and pepper, I skipped the tomatoes on my sandwich and went with roasted red peppers (from a jar).
I chopped the cilantro and mixed it with the garlic and lime juice and we sliced the baguette and toasted it in the oven to melt the manchego cheese. Once the bread was toasty and the cheese melted, we loaded up the sandwiches with our fixins and K put them in a pan of hot butter — just like you’re supposed to do with a grilled cheese.
We’re still obsessed with the black bean chipotle hummus from Deena’s Gourmet, so I nestled some of the hummus and some sesame blue chips next to our sandwiches.
Less than 30 minutes. This deliciously buttery, crispy, smoky, cool, garlicky sandwich took less than 30 minutes to make. A Top Chef Night record. Jonesin’ for a grilled cheese sandwich? Put down the Wonder Bread and American cheese and make this instead. It was layered and the flavors were great — distinct but melded so well together. The ultimate Top Chef grilled cheese.