- Gouda, Roasted Mushrooms and Onion
- Roasted Poblano Chimichurri and Avocado
- Peruvian Aji Amarillo and Plantain
- Prosciutto, Strawberry & Red Wine
- Blueberry Brie
While prepping for this Feastly meal for 20, I came across this jar of aji amarillo pepper paste.
I had to make a grilled cheese sandwich out of it. I HAD to.
Portia, you got a lot of nerve putting an experimental grilled cheese sandwich in front of your guests at the last minute!
♫ Music Pairing: something bold. ♫
Ike And Tina Turner’s “Bold Soul Sister” from 1969 is straight funky. You hear “Sing A Simple Song” in there?
- Aji amarillo
- Red and/or yellow bell peppers, roasted
- Queso fresco (a crumbly white cheese; find it in the Latin section of the supermarket)
- Mozzarella (because queso fresco doesn’t melt!)
- Ripe plantains (maduros)
- Sourdough bread
- Plenty of butter
- To make the pepper mixture, roast and seed the bell peppers. Blend in a food processor with the aji amarillo paste to form a thick, chunky sauce.
- In a grill pan (or regular skillet, if you don’t care about grill marks), butter one side of each slice of bread, and grill that. Remove once bread is well grilled.
- Lay slice #1 grilled-side down on a baking sheet, and lay down a layer of mozzarella and sprinkle some queso fresco. Pile on the plantains and the pepper mixture.
- Lay slice #2 grilled-side down on a baking sheet,and pile on some mozzarella. Later you’ll press the two together. See what I did there? Cheese on both sides makes the sandwich stick together nicely
- Once you’ve assembled them all, put them in a 400 degree oven until cheese is melty and bread is crispy on the outside.
- Take them out of the oven and press slices one and two together.