The Fort Greene Grilled Cheese

Name: The Fort Greene Grilled Cheese
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Ingredients: 3 bunches of Cilantro; 2 bunches of Scallion; 2 bunches of Chives; 2 Jalapenos; 3 1/2 Limes, about 3/4 to 1 cup lime juice; 3/4 cups Avocado Oil; 1/2 cups Avocado Mayonnaise; 1 1/2 tbsp Agave Nectar; Some Salt, to taste; 1/2 Avocado, optional; 6 strips of Bacon, thick-cut; 1 cups Fontanella Cheese, grated; 2 slices of Sourdough Bread, or Orwasher's bread; Some Mayonnaise, for grilling

The Fort Greene Grilled Cheese is a vibrant, satisfying sandwich that combines a tangy, herby cilantro-lime sauce, crisp bacon, creamy avocado, and finely grated Fontanella for a melty, flavorful bite. Toasted on sourdough until golden and finished with a thin mayo crust, it’s a gourmet take on a classic comfort food with bright, fresh accents.

The Fort Greene Grilled Cheese is a vibrant, satisfying sandwich that combines a tangy, herby cilantro-lime sauce, crisp bacon, cr... Show more

By NOT ANOTHER COOKING SHOW · Original recipe

Health Grade

D+ · Occasional

Time

35 min

Price

2,70 €

Calories

672 kcal

quick

easy

low carb

low sugar

Method

Wash the greens

Rinse the Cilantro, Scallion, Chives, Jalapeno, and Lime under cool running water, then shake off the excess and pat everything dry. Dry ingredients make the sauce brighter and keep it from turning watery.

Chop and grate

Trim the root end from the scallion, snip the chives into shorter lengths, and pick the cilantro leaves and tender stems from any tough stalks. Halve the jalapeño, scrape out the seeds and ribs if you want less heat, then mince it. If you're using the Avocado, halve it, remove the pit, and scoop out the flesh. Grate the Fontanella Cheese and set it aside for the sandwich.

Blend the sauce

Add the chopped cilantro, scallion, chives, and jalapeño to a blender with the juice from the lime, Avocado Oil, Avocado Mayonnaise, Agave Nectar, and Salt. If you're using the avocado, add it now too. Blend until the sauce is smooth, pale green, and spoonable, stopping once or twice to scrape down the sides if needed.

Crisp the bacon

Set a skillet over medium heat and cook Bacon (thick-cut) until the fat renders and the strips are crisp and browned, about 4 minutes per side. Transfer the bacon to a paper-towel-lined plate so it stays crisp.

Grill the sandwich

Wipe out the skillet if needed, leaving just a thin sheen of bacon fat for flavor, then set it over medium-low heat. Spread the outside of the Sourdough Bread slices with Mayonnaise, then build the sandwich on the bare sides with the grated Fontanella cheese, the bacon, and a spoonful or two of the green sauce. Cook until the bread is deep golden and the cheese is melted, about 3 to 4 minutes per side, pressing gently with a spatula if needed.