Romesco Grilled Cheese with Gruyere + Watercress

By vealam

Ingredients

• Romesco Sauce:
• 2 slices thick sourdough bread
• 4 oz gruyere cheese, sliced thin
• 1 tbs unsalted butter
• 1 small bunch watercress
• 2 tbs romesco sauce
• 1 large bell pepper, roasted
• 1/2 cup slivered almonds
• 2 tsp smoked paprika
• 1 tsp smoked garlic
• 1 tbs champagne vinegar
• 1/4 cup olive oil
• 1/2 tsp cayenne papper
• salt and pepper

Details

Servings 1
Adapted from abetterhappierstsebastian.com

Preparation

Step 1

In a cast iron skillet over medium-low heat, melt butter. While butter is melting, place slices of cheese on one slice of bread, pressing gently to adhere. Place both slices of bread in skillet and cook until cheese has melted, about 4 minutes. Once cheese has melted, cover skillet and cook 1 additional minute.

Romesco Sauce:
In a skillet over medium heat, toast almonds until evenly browned. In a food processor, pulse to combine: roasted pepper, almonds, paprika, garlic, vinegar, cayenne and a generous seasoning of salt and pepper. Continue to process and drizzle in olive oil.