What is not to love about a grilled cheese? The warm toasty bread, the oozy-gooey cheese, so I figured, why not add a Latin flare to one of my American favorites! So I decided to add some zing with chimichurri sauce—it is one of my favorite sauces around!
CHARMED BY CHIMICHURRI
I first learned about it while living in Miami Beach and since then I can’t touch an empanada without it! It’s traditionally served with grilled steak and is an essential part of the Argentinian parilla but it goes great with everything! Chimichurri works well as a marinade, and is also delicious on vegetables. Grilled Cheese + Chimmichurri = YUM
Read Related: Sandwiches de Miga: Argentinean “Crumb” Sandwiches
GRILLED CHEESE CHIMICHURRI
1 cup flat leaf parsley, chopped
1 cup cilantro, chopped
½ medium shallot, small diced
1 TBSP red wine vinegar
1 TBSP dried oregano
1 tsp salt (or to taste)
3-4 cloves garlic, minced
¼ cup extra virgin olive oil oil
1 TBSP water
½ TSP red pepper flakes
Jalapeños, sliced thin
To Make Sauce
Place ingredients in a bowl. Mix with olive oil. *Best if made early and set aside to marinate.
Grate cheese on bread slices. Add jalapenos. Toast in Panini grill. Garnish with chimichurri sauce. Or Grate cheese on bread slices. Add jalapenos. Add sauce inside sandwich. Toast in Panini grill.