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Grilled Cheese Sandwich with Salsa Macha with Figs

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By Lorenza Arnal of Alma Mexican Foods 

There is  nothing more comforting than a crispy and gooey grilled cheese sandwich.  You can make this even more interesting with the addition of some salsa macha with figs to complement all the cheesy goodness with some spicy and smoky flavor.   I like to use a combination of cheeses like Parmesan, Asiago, Fontina and Provolone. 


The secret to the crispy bread is using a great sourdough bread like the Wild Yeast sourdough bread from Wave Hill breads, and then add some mayonnaise to crisp up the bread on the griddle.   Enjoy!   

Yields 1 sandwich 

2 slices of sourdough bread from Wave Hill Breads 

1 tbsp of mayonnaise 

½ cup of grated cheese (I use a combination of Parmesan, Asiago, Fontina and Provolone) 

1tbsp of Salsa Macha with Figs 

Caramelized onions (optional) 

  1.  Heat a heavy pan over medium low heat 
  1.  Thinly spread the bread with mayo and place it mayo side down on the pan 
  1.  Divide the cheese evenly on top of the slices.  Adjust the heat so that the bread sizzles gently
  1.  When the cheese is halfway melted, place the caramelized onions( if using) and the  salsa macha with figs on the cheese,  and with a spatula flip one slice on top of the other and press lightly to melt. Keep lightly pressing the grilled cheese sandwich until both sides are crusty and the cheese is melted. Enjoy! 

Until the WFM open again in May, you can find the Salsa Macha with Figs online at www.almamexicanfoods.com or at Local to Market on Main Street.

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