Cheese is my happy place, I can live in a world made of cheese. I love trying different cheese and pairing them with all kinds of other foods. I used fresh mozzarella, gruyere and Parmigiano-Reggiano and paired it with asparagus this time around for this amazing grilled cheese recipe. Oh, I also added bomba, obviously. This grilled cheese recipe is all to taste, like I think all grilled cheeses should be. Add as little or as much of the cheeses you are using. Hope you enjoy this easy grilled cheese recipe and if you aren’t familiar with the cheesy outer layer crust, you are in for a treat. Enjoy!
ASPARAGUS GRILLED CHEESE WITH FRESH MOZZARELLA, GRUYERE, PARMIGIANO-REGGIANO AND BOMBA SAUCE
Recipe by Mark Calaminici | Food Loves Company
Fresh asparagus, ends trimmed, washed and cut into pieces
Salt, to taste
Freshly cracked pepper, to taste
Bomba sauce and oil from jar, to taste
Garlic, sliced or chopped, to taste
2 pieces sliced bread, your choice
Unsalted butter, room temperature, to taste
Parmigiano-Reggiano, finely grated, to taste
Fresh mozzarella, sliced, to taste
Gruyere, coarsely grated, to taste
1. Place asparagus in a bowl and add bomba sauce and a drizzle of oil from the jar of bomba sauce. Season with salt and freshly cracked pepper and mix. You can use extra virgin olive oil and a chilli paste or sauce of your choosing, if you can’t find bomba sauce. In a pan on medium-high heat add asparagus and cook until tender. About half way through cooking add the garlic and finish cooking. Place asparagus mixture in a food processor and pulse until it’s all chopped up into almost a paste. Give a taste and adjust any seasonings.
2. Liberally spread butter on one side of your bread slices. Place some Parmigiano-Reggiano down and place bread, butter side down into the Parmigiano-Reggiano and press gently so the cheese sticks to the butter.
3. Place bread, butter and cheese side down into a cold pan. Add mozzarella, gruyere and asparagus mixture. You can add another layer of cheese if you like. Place the other bread slice on top with the butter and cheese side facing up. Turn the heat to low-medium. Cook until the cheese starts to melt and the outer cheese crust has browned. Using a sandwich press is optional but helps with even toasting. Once both sides are done toasting and the cheese is melted remove to a wire rack to rest. This will allow the Parmigiano-Reggiano crust to crisp up a bit more. Slice and enjoy!