Description
This Gourmet Grilled Cheese sandwich takes the classic comfort food to the next level by adding a vibrant green harissa spread and fresh spinach leaves, creating a perfect balance of smoky, spicy, and fresh flavors. The combination of melted Havarti cheese and tangy-green harissa on toasted sourdough makes it an irresistible treat for lunch or a cozy dinner.
Ingredients
Green Harissa
- 2 green Anaheim peppers, or 1 poblano
- 2 garlic cloves
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon sea salt
- 1/2 teaspoon honey or maple syrup
- 3/4 cup cilantro
- 1/4 cup pepitas
- 2 tablespoons extra-virgin olive oil
- Freshly ground black pepper, to taste
Grilled Cheese
- 8 sourdough bread slices
- A few handfuls of spinach leaves
- 2 to 3 cups grated Havarti cheese
- Extra-virgin olive oil, for grilling
Instructions
- Prepare the green harissa: Char the green Anaheim peppers or poblano over a gas burner or under the broiler until the skin is fully blackened. Immediately transfer the peppers to a bowl and cover with a towel or plastic wrap to steam and loosen the skin for about 10 minutes. Remove the stems and place the peppers along with garlic cloves, lemon juice, ground cumin, ground coriander, sea salt, honey or maple syrup, cilantro, pepitas, and freshly ground black pepper into a food processor. Pulse until the mixture is combined, then slowly drizzle in the olive oil while processing until you achieve a smooth, vibrant paste.
- Assemble the sandwiches: Spread a generous layer of the prepared green harissa on the inside of each slice of sourdough bread. Layer each with fresh spinach leaves and the grated Havarti cheese according to your preference.
- Grill the sandwiches: Preheat a cast iron skillet or grill pan over medium heat. Lightly brush the outsides of each assembled sandwich with extra-virgin olive oil. Place the sandwiches in the hot pan and cook for about 4-5 minutes per side or until the bread is golden brown and crisp, and the cheese has fully melted. Adjust the heat if necessary to prevent burning while allowing the cheese to melt completely.
Notes
- For a milder harissa, remove the seeds from the peppers before charring.
- If you don’t have a gas burner or broiler, you can roast the peppers on a grill or in the oven under the broiler.
- Feel free to experiment with different types of cheese like Monterey Jack or Gruyère for varied flavor profiles.
- Use gluten-free bread to make this recipe gluten-free if needed.
- The green harissa can be made in advance and stored in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
