Spicy, aromatic, creamy and gooey. The sandwich filling has two kinds of cheese, garlic, basil and chili, and a bit of salt and freshly milled black pepper. The bread slices are brushed with softened butter before the sandwiches are grilled.
Why two cheeses? The cream cheese makes the filling very creamy, and that’s a very nice thing. But you need a firmer cheese to hold the cream cheese together. Otherwise, the cream cheese will turn runny while grilling.
I’m not exactly sure if these sandwiches qualify as “healthy” within the commonly accepted meaning of the word these days (the definition of healthy food changes from generation to generation) but they are meatless and I post all vegetarian-friendly recipes in this section.
Recipe: Spicy grilled cheese sandwiches
- 2 cloves of garlic
- about 12 sweet basil leaves
- 60 g. of cream cheese, at room temperature
- 120 g. of any soft, quick-melting cheese (Monterey Jack, mozzarella and Colby-Jack are all great; even the local quickmelt cheese will work), grated
- 1 bird’s eye chili, finely chopped
- a pinch of salt
- a pinch of black pepper
- 2 tbsps. of butter, softened
- 8 slices of bread
- Preheat the grill or skillet.
- Chop the basil and garlic.
- Whip the softened cream cheese until smooth. Stir in the grated cheese, the other kind (whatever variety you’re using), then blend in the garlic, basil, chili, salt and pepper.
- Spread the cheese mixture on four slices of bread. Cover each with another slice. Brush the exposed surface of the bread slices with the softened butter.
- Grill the sandwiches over medium high heat until nicely browned and the filling is gooey, about a minute per side.
- Cut the sandwiches into halves (or not). Serve immediately while the cheese is hot and soft.
Preparation time: 10 minute(s)
Cooking time: 2 minute(s)
Number of servings (yield): 4 sandwiches