Tag Archives: mexican

Cinco De Mayo Sandwiches Recipes

Let’s be honest with each other. Pairing one too many margaritas with a couple thousand baskets of chips and salsa may sound like a good idea tonight, but nope, not at ALL, it’s a straight up bad idea. If you don’t want your hangover to whoop your ass, I recommend trying one of these awesome Mexican sandwiches for Cinco De Mayo!

To view my top 5 pics, click [HERE] otherwise, keep scrollin’ to see my top three choices! They’re muy bueno!

cemita sandwich recipe

Oh, la, la right? Yuh. Big time. This Pueblan style cemita sandwich is stuffed with tender yet crispy chunks of pulled pork, avocado, tomato, Wisconsin queso fresco, cilantro (although typically made with papalo – an herb that was impossible to find where I live) and spicy chipotle peppers in adobo sauce. Want more? Click [HERE] to get the recipe from my About.com Sandwich Expert pageContinue reading

Farmers Cheese Grilled Cheese with Roasted Corn, Cilantro, Roasted Tomato Salsa, Avocado + Red Cabbage Slaw

To me the most beautiful part about the grilled cheese sandwich isn’t centered around perfectly melted cheese or the crisp buttery bread that make these sandwiches so tantalizing, but rather on the endless possibilities and countless creations that are possible within this transformative yet classic American sandwich. And don’t get me wrong, the aforementioned components are imperative to the overall taste and feel of your creation, but to create something that stands out, I believe the most important part is about utilizing your creative forces so that your sandwich is not only delicious and unexpected but also completely original.

When I got my most recent cheese delivery, a box stuffed full of random Wisconsin cheeses, I was told to have fun with my mystery package and to come up with a recipe concept to help amp up the Grilled Cheese Academy’s 2015 Grilled Cheese Recipe Showdown… and so I did. As I was unloading my package, examining and smelling each beautifully wrapped chunk of Wisconsin’s finest, a million ideas flashed through my head like the lights and sounds of an old school pinball machine. I started to ask myself what makes a grilled cheese a great grilled cheese? And the answer, although quite lengthy and unapologetically philosophical in my head, is quite simple. It’s all about following a few easy ideas that can help inspire and spark our culinary creativity so that we can make the best and most fun sandwiches possible And maybe even win the 15k that will be given out to some lucky contestant.

Here’s some of the ideas that I recommend keeping in mind while building your own creation for the contest:

1.  Work with what you have

Sometimes the best grilled cheese creations aren’t thought out, preplanned masterpieces, but instead are sandwiches made on the fly. Take my recipe for this year’s Cinco De Mayo grilled cheese for example. I had a big beautiful spread of vibrant and colorful Mexican delights (eh hem leftovers) at my disposal so when I was developing this concept; I started thinking about awesome tacos. Which tacos had I devoured in the past that still stuck with me today and how could I replicate them based on what was in my fridge? And since I already knew that most taco ingredients taste amazing with cheese, I was able to reason that a taco-ish grilled cheese would taste and look delicious even before I actually made it.

2. Butter it up

Don’t succumb to regular old unsalted butter! Get fun with it! Try chopping up fresh herbs or adding a spice blend to room temperature butter to create a fragrant blast of crisping flavor. There’s also other types of grilled cheese lube that should not be forgotten. Try using unconventional fats like bacon grease, mayonnaise or the-dare-i-say-it-ingredient also known as foie gras. Crazy, right? I know.

3. Melt your cheese correctly

As you probably know, different cheeses melt differently so think about it while you’re making your sandwich. For example, brie melts way faster than aged cheddar, so if you’re making a sandwich that uses brie, it’s probably best to cook the sandwich over a higher heat at a shorter length of time so that the cheese has less time in the heat zone and won’t ooze out of the sandwich before you even get a chance to eat it. And If you’re working with a harder, more aged cheese, try grating it super fine and then waiting until it becomes room temperature before putting it on the sandwich. With harder cheeses, I also always recommend cooking them at a lower heat, sometimes with a lid on if needed, so the sandwiches stay hotter longer which in turn helps those hard-to-melt-cheeses turn into beautifully drip-able globs of cheesy goodness.

4. Think about flavor and color combinations

Have a favorite dish that uses cheese as one of the ingredients? Well there’s a pretty good chance that by putting those ingredients between two buttered pieces of bread and some melted cheese, you will create something amazing.  Also, think about how nice it is to eat something that’s colorful. Not only does it look beautiful but by varying your foods color palette, you’ll be getting a more diverse flavor profile while also receiving a dose of vital nutrients and minerals that you wouldn’t necessarily get with your standard plain grilled cheese sandwich.

5. Don’t skimp!

Having a heavy hand in the kitchen can be a beautiful thing. Think about this for a second – if you’ve ever had a boring grilled cheese, it probably wasn’t because the cheese itself was boring, but rather because there wasn’t enough cheese on the sandwich! Every sandwich you make should be oozing with melted cheese because let’s be real, at the end of the day, one thing is constant – the more cheese, the better.

NOW LET’S GET ON TO THE GOOD STUFF!farmers cheese grilled cheese cinco de mayoFarmers Cheese Grilled Cheese with Roasted Corn, Cilantro, Roasted Tomato Salsa, Avocado + Red Cabbage Slaw

As I was holding a big block of Wisconsin farmer’s cheese, I started thinking how perfectly this cheese would pair with last night’s leftovers – a vibrant and colorful spread of Mexican delights.  And since Cinco De Mayo is tomorrow, I figured I should probably go with my initial instinct and make a fiesta style grilled cheese creation.


  • 2 slices of Texas Toast
  • 1 ear of roasted corn, shaved off the cob
  • 3 oz Wisconsin Farmers Cheese, grated
  • 1 tbsp roasted tomato salsa
  • a few sprigs of cilantro
  • 3 tbsp Red Cabbage Slaw
  •    3 tbsp red cabbage
  •    1 pinch sugar
  •    1 pinch salt
  •    the juice from 2 lime wedges
  • 1.5 tbsp mayonnaise
  • 1 pinch smoked paprika


  1. Begin by making the red cabbage slaw. Massage 1 pinch of salt and 1 pinch of sugar into 3 tbsp finely chopped red cabbage and then add the juice of a few lime wedges. Stir and set aside. Next, in a separate bowl whip your mayo and your smoked paprika together. Let both of these components sit as you build your sandwich
  2. Next, assemble your grilled cheese. Begin with a layer of texas toast, then add half the cheese, the red cabbage slaw, avocado, roasted corn, salsa verde, cilantro, and the last piece of bread. Gently brush your smoked paprika mayonnaise over the entire sandwich and set aside.
  3. In a medium sized pan, add your sandwich in and turn the heat to medium. Let the sandwich cook for a few minutes on each side until all of the cheese has melted and the bread is crisp and golden. Serve immediately.

OH OH OH! Also, be on the look out on my Facebook Page for a super aweomse giveaway! All you have to do is comment [HERE] to be entered!


The Tortally Radical Dude – Monterey Jack Cheese, Avocado, Corn Relish, Cilantro, and Chipotle Mayo Grilled Cheese

Is that it? Is summer really almost over? I feel like it didn’t even exist. Yeah sure, there were a few heat waves that could have probably helped me cook a grilled cheese on the sidewalk (shit, why didn’t I really do that?) but other than that, I just feel like it zoomed by faster than Miley Cyrus’s innocence.  I didn’t even get a chance to go on a tropical vacation that I’d been mentally stoking myself up for. All that hope’s not good for a girl, ya know? But obviously there’s no need to complain. Summer’s in NYC are the shit! Every weekend there’s these awesome events going on, the beach is just a quick train ride away, and everyone is down to DAY DRINK all the time – which might just be my favorite thing in the world. And along with my favorite thing in the world, comes one of my favorite things to eat in the world. T’wasted or not.

I crave Mexican food approximately every single day but summer is definitely the season of the torta. Whether you’re at the beach having a picnic, starving at 4 o’clock in the morning in-the-middle-of-nowehre-Bushwick, or trying to eat away your emotions alone on a crappy Thursday – it’s the absolute perfect sandwich next to the GC. Greasy, fatty, and satisfying, this sandwich hits all the perfect notes. But my one issue with tortas are that the quality of the meat is always devastatingly questionable. After a few weird bites, I started noticing that the “pork” that once tasted so good after a few Bud heavies is just cubes of fat. Which I guess is totally cool if I am in the FEED ME OR I’M GOING TO KILL MYSELF phase but I’m not always like that so I wanted to remake it – in veggie form.

That’s where this sandwich comes in – It’s like a torta and a grilled cheese took too many tequila shots, made some questionable decisions, and nine months later had a baby that they were surprisingly very proud of. Spicy chipotle aioli, creamy Cedar Grove Monterey Jack cheese, some avocado, corn relish, and cilantro all pile up on a roll to make one of my favorite Mexican treats. And because it’s still my I’m-obsessed-with-Wisconsin-cheese month, there’s another awesome giveaway from Culture magazine  and you can win a whole years subscription. Just enter on my Facebook!

So here we go…


-Monterey Jack Cheese (I used Cedar Grove)
-1 half avocado
-1-2 tbsp corn relish (I used Trader Joes)
-a few sprigs of cilantro
-1 torta or portuguese roll
-2 tbsp of chipotle mayo
(Just combine regular ole mayo with a little bit of the liquid that comes in the canned chipotle peppers from the store…make sense?)

Because Tortas (or Portuguese rolls) are kind of fluffy and are almost impossible to make into something that can be easilly grilled, you’re going to have to use my all time fav method to fix this problem – the flippity flop. Have no idea what I’m talking about? Didn’t think so because I just made that up so let me explain. It’s basically when you shave off the top of the bread so that you can a nice, even surface. See?

Once you do that, smear it with some chipotle aioli and if no one’s looking lick the knife.

Now add some of Wisconsin’s finest Monterey Jack from Cedar Grove. It’s buttery, creamy, and has a hint of tartness. It melts really nicely too, I think I took about a thousand pictures of it on my phone as it was happening. Obsessed?

Then gently lay on some avocado slices. If you dont like hot avocados, you can add them at the end once the sandwich is done. OK!?

Now it’s time for some corn relish. I got this jar at Trader Joe’s but you can totally make some with this recipe or find some at your local farmer’s market. It’s sweet, tangy, and citrusy and I totally dig it.

And a few sprigs of cilantro on top…

Now add the remaining cheese and the other piece of bread.

Here comes the crazy part – instead of using butter as your fat, smear on some chipotle aioli! Yeah, total fat kid style over here, but believe me it makes it SO good!

Let it cook for a few minutes on each side until (…you know
how this goes) it gets all crispy and perfect.  And let it sit for a few minutes before cutting into it so the cheese can glue everything together.

So as we bid adieu to our favorite white cutoffs, let’s all just get really excited that we can finally be in our kitchens without going into a heat stroke. And don’t forget to “like” Culture Cheese‘s FB page to enter the contest!!