Cuban grilled cheese

Yield: 10 sandwiches

20 slices of white bread or 2 loaves of soft French bread

10 oz of cream cheese softened (1 oz per sandwich)

10 oz strawberry jelly (1 oz per sandwich)

20 slices of bacon cooked and drained

20 oz of chipotle Chihuahua cheese (grated) or spicy pepper jack

4 tbsp salted butter

Salt and pepper

Directions

1.) Assemble the sandwiches by spreading half the slices with cream cheese and the others with jelly

2.) Top the jelly with 2 slices of bacon, 2 oz of cheese and a sprinkling of salt and pepper.

3.) Top with cream cheese spread bread and continue until all are assembled.

4.) It’s best to assemble them all at once in an assembly line fashion

5.) In a large heavy pan add 1 tbsp of butter and heat over medium.

6.) Add sandwiches and cook 2 minutes per side, gently pressing. Making sure not to overcrowd the pan.

7.) Repeat step 5 and 6 until all sandwiches are cooked

Notes

I had a similar sandwich in a Cuban mainstay in Miami called Versailles. It rocked my world; it had smoked turkey instead of bacon and opened my mind to the flavorful Cuban frontier. They took my favorite way to eat a bagel and added a smoky twist. I added a Mexican accent and some crispy cured pork belly for good measure. The chipotle cheese adds a mild punch balancing the sweetness and working manos y manos with the smoky bacon adding a unique balanced flavor. You will not be disappointed; this is one spot on grilled cheese.

Chow,

Pddb

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