Romesco Grilled Cheese with Gruyere + Watercress

It began with making romesco. Which then in turn, made its way into snacks, omelettes and this cheesy delicious sandwich.

This is also the first ever grilled cheese sandwich that Robert has made. I know. I was pretty shocked myself. Not even in college? No. Not once? Don't think so. Not after a night where you came home so drunk and you absolutely had to make yourself a grilled cheese? Apparently not then either. I can't blame him though, it always tastes better when someone else makes it.

I love different takes on grilled cheese. Fruit additions are definitely a favorite, especially apple. The sweetness makes it all the more decadent, but this time I wanted to try greens. The peppery flavor of the watercress is a good balance for the richness of gruyere. The romesco is smoky, adding another layer of peppery goodness. Not a bad way to update the classic.

Romesco Grilled Cheese with Gruyere + Watercress
makes 1 sandwich

2 slices thick sourdough bread
4 oz gruyere cheese, sliced thin
1 tbs unsalted butter
1 small bunch watercress
2 tbs romesco sauce

In a cast iron skillet over medium-low heat, melt butter. While butter is melting, place slices of cheese on one slice of bread, pressing gently to adhere. Place both slices of bread in skillet and cook until cheese has melted, about 4 minutes. Once cheese has melted, cover skillet and cook 1 additional minute.

To assemble, top melted cheese with watercress and spread romesco sauce on other slice of bread.

Romesco Sauce
makes about 1.5 cups

1 large bell pepper, roasted
1/2 cup slivered almonds
2 tsp smoked paprika
1 tsp smoked garlic
1 tbs champagne vinegar
1/4 cup olive oil
1/2 tsp cayenne papper
salt and pepper

In a skillet over medium heat, toast almonds until evenly browned. In a food processor, pulse to combine: roasted pepper, almonds, paprika, garlic, vinegar, cayenne and a generous seasoning of salt and pepper. Continue to process and drizzle in olive oil.