Try this grilled cheese recipe featuring Brazilian grilling sausage by Mark Anderson and Ryan Fey, The Grill Dads.
Ingredients
- 1 La Brea Bakery Take-And-Bake Garlic Loaf
- 1 bunch fresh parsley, about ½ cup, roughly chopped
- 1 bunch fresh cilantro, about 1 cup leaves and stems
- 2 tablespoons fresh oregano leaves
- 4 cloves garlic
- 1 shallot, coarsely chopped
- 2 teaspoons red pepper flakes
- 2 tablespoons red wine vinegar
- 1 tablespoon champagne vinegar
- Kosher salt, for seasoning
- ½ cup olive oil
- 1 pound linguica Brazilian sausage
- 1 (4-ounce) stick salted butter
- 8 ounces Oaxaca cheese, grated
- 8 ounces queso quesadilla cheese, grated
- 8 ounces Monterey jack, grated
Preparation
- Make the chimichurri first by combining the parsley, cilantro, oregano, garlic, red pepper, shallot, and vinegars in a blender. Pulse into a thick paste and add a heavy pinch of kosher salt and olive oil and combine until you have a thick but chunky sauce.
- Heat a grill for medium-high direct heat. Add the linguica sausage links and cook for 3 to 4 minutes per side. You’re looking for crispy, blistered skin on all sides, about 12 minutes total. Remove the sausage from the grill and set aside.
- Slice bread into 1-inch thick pieces, you should get about 8 slices out of the loaf. Butter one side of each slice. Grill the bread directly over medium-high until browned, about 2 minutes. Remove the bread from the grill.
- Toss the cheeses together in a medium mixing bowl. Slice the linguica sausage into bite-sized pieces.
- Build the sandwiches on a baking sheet. Top each slice of bread with some of the cheese mixture. Top half of the slices with the chimichurri sauce and the other half with the sliced sausage. Place the baking sheet on the grill until the cheese is melted, about 5 minutes. Use a spatula to flip the chimichurri side onto the sausage side. Serve hot.
Recipe adapted from Mark Anderson and Ryan Fey, The Grill Dads
