Royal with Monte Cristo food truck in Seattle, Washington, was inspired by his favorite Spanish flavors to make this rustic grilled cheese sandwich. The lamb and pork patties make the sandwiches hearty enough for a main; alternatively, you could make the patties with ground chicken, turkey, or beef for a slightly lighter take.
Makes 4 Sandwiches
Pair with a glass of slightly sweet or nutty Sherry
Ingredients: Lamb and Pork Patties
2/3 pound ground lamb
1/4 pound ground pork
2 cloves garlic, minced
2 tablespoons shallot, minced (about 1/2 medium shallot)
1 teaspoon ground coriander
1 teaspoon ground cumin seeds
1/3 teaspoon chili flakes
1/4 teaspoon smoked paprika
1/4 teaspoon Mexican oregano
1 tablespoon sherry vinegar
Ingredients: Grilled Cheese Sandwiches
1 tablespoon fresh thyme, chopped
4 tablespoons salted butter, softened
1/3 pound Cypress Grove Humboldt Fog Zest
Juice half a lemon
8 1/2-inch sliced olive bread
1 1/2 cups grated Manchego cheese
8 thin slices membrillo (quince paste)
1/3 cup thinly sliced roasted peppers
Lamb and Pork Meat Patties
In a bowl, gently combine lamb and pork. In a separate bowl combine garlic, shallot, coriander, cumin, chili flakes, paprika, oregano, salt, and pepper. Mix spices with ground meat, then mix in sherry. Combine gently to form four loose patties that are thin and about the same width and height as the olive bread slices. Cover, and set in the refrigerator.
Grilled Cheese Sandwiches
Place a saute pan over medium-high heat. Sear pork and lamb patties on each side for 3 to 4 minutes until cooked through. Set aside.
In a small bowl, combine thyme with butter. Set aside. Crumble Humboldt Fog (rind and all) into a small bowl with lemon zest and juice. Mix until t becomes a paste. Set aside.
Lay out bread, and spread about 1 tablespoon of Humboldt Fog mixture on each slice. Add 2 slices of quice paste to half of the bread slices. Add 1/3 cup of grated Manchego to the top of bread sliced with quince paste. Evenly divide sliced peppers into four portions, and add them to the top of the Manchego. Place cooked lamb and pork patties on top of peppers, and top with remaining bread slices spread with the cheese mixture.
Lay out bread, and spread about 1 tablespoon of Humboldt Fog mixture on each slice. Add 2 slices of quince paste to half of the bread slices. Add 1/3 cup of grated Manchego to the top of bread sliced with quince paste. Evenly divide sliced peppers into four portions, aand add them to the top of the Manchego. Place cooked lamb and pork patties on top of peppers, and top with remaining bread slices spread with the cheese mixture.
Melt 1 tablespoon of thyme butter in a large saute pan or griddle over medium-low heat. Add a sandwich, and press down to flatten.
Please Note that you may cook more than one sandwich at a time, using an additional tablespoon of thyme butter for reach.
Slowly cook sandwiches allowing the outside to become golden brown and the insides to begin to melt, for about 3 minutes. Carefully flip, and allow to cook on the other side for an additional 3 to 4 minutes. Add another tablespoon of thyme butter, and repeat until all the sandwiches are cooked.
Remove from pan, and cool slightly before cutting in half. Serve Hot.