Confession: I frighten myself in the kitchen. I have no idea what spices to throw in. I don’t own half the kitchen supplies I should. And, let’s be honest, my timing is not the best as a person in general. But I feel completely comfortable experimenting grilled-cheese style. Sandwiches have an “anything goes!” personality in my mind, and I’ve quickly become fond of my new fancy pants baby: the goat cheese, membrillo and spinach grilled cheese sandwich.
Ingredients
- 12 grain & seed bread, brushed with olive oil and black pepper
- Membrillo quince paste
- Fresh spinach
- Wine cured Spanish goat cheese
- Piave cheese, freshly grated
- Drizzle of honey
Directions
Slice the bread and brush one side on each slice with olive oil and a sprinkling of black pepper. On the other side of each slice, spread the Membrillo quince paste. Place one slice, olive oil side down, on a skillet. Add fresh spinach and slices of goat cheese. Sprinkle grated piave cheese on top. Add a drizzle of honey and top it off with the second slice of bread, olive oil side up. Grill until crispy, a bit melty and fully delicious.
