Green Lobster Grilled Cheese

By CheeseDiva

Ingredients

• FOR CHIMICHURRI SAUCE:
• CHEESE
• CHEESE
• Fontina
• Fontina
• Butterkäse
• Butterkäse
• FOR CHIMICHURRI SAUCE:
• 1 1 1 cup packed fresh parsley leaves
• 1 1 1 cup packed fresh parsley leaves
• 1/4 1/4 1/4 cup packed fresh cilantro leaves
• 1/4 1/4 1/4 cup packed fresh cilantro leaves
• 2 2 2 tablespoons fresh oregano leaves
• 2 2 2 tablespoons fresh oregano leaves
• 2 2 2 garlic cloves, coarsely chopped
• 2 2 2 garlic cloves, coarsely chopped
• 1 1 1 teaspoon crushed red pepper flakes
• 1 1 1 teaspoon crushed red pepper flakes
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 teaspoon salt
• 1/2 1/2 1/2 cup olive oil
• 1/2 1/2 1/2 cup olive oil
• 1/3 1/3 1/3 cup red wine vinegar
• 1/3 1/3 1/3 cup red wine vinegar
• FOR GUACAMOLE:
• FOR GUACAMOLE:
• 1 1 1 medium ripe avocado, peeled and chopped
• 1 1 1 medium ripe avocado, peeled and chopped
• 1 1 1 tablespoon minced fresh cilantro
• 1 1 1 tablespoon minced fresh cilantro
• 1 1 1 tablespoon lime juice
• 1 1 1 tablespoon lime juice
• 1/4 1/4 1/4 teaspoon salt
• 1/4 1/4 1/4 teaspoon salt
• FOR SANDWICHES
• FOR SANDWICHES
• 1 1/4 1 1/4 1/4 cups cooked and coarsely chopped lobster
• 1 1/4 1 1/4 1/4 cups cooked and coarsely chopped lobster
• 4 4 4 slices white bread (3/4 inch thick)
• 4 4 4 slices white bread (3/4 inch thick)
• 2 2 2 slices (1 ounce each) Roth Butterkäse cheese
• 2 2 2 slices (1 ounce each) Roth Butterkäse cheese
• 2 2 2 slices (1 ounce each) BelGioioso Fontina cheese
• 2 2 2 slices (1 ounce each) BelGioioso Fontina cheese
• 2 2 2 tablespoons butter, softened
• 2 2 2 tablespoons butter, softened

Preparation

Step 1

“This might be the best thing I have ever put in my mouth. A mound of sweet lobster is tossed with fresh chimichurri sauce and sandwiched between guacamole and two extraordinary cheeses — butterkäse and fontina. These grilled cheese sandwiches are a revelation for the taste buds.” - Lorie Roach

For chimichurri sauce:

Place the parsley, cilantro, oregano, garlic, red pepper flakes and salt in a food processor; cover and pulse until finely chopped. While processing, slowly drizzle in olive oil and red wine vinegar; cover and process until smooth. Set aside.
For guacamole:

Mash the avocado, cilantro, lime juice and salt in a bowl until desired consistency.
For sandwiches:

Gently toss lobster with 2 tablespoons reserved chimichurri sauce in a bowl. Spread 1 tablespoon chimichurri sauce on each bread slice. Layer two bread slices with butterkäse, lobster mixture, guacamole and fontina. Top with remaining bread slices, chimichurri side down. Spread outsides of sandwiches with butter, lightly pressing together. Cover and refrigerate remaining any chimichurri; save for a different recipe. Toast sandwiches on a griddle over medium-low heat for 2-4 minutes on each side or until bread is golden brown and cheeses are melted.
Recipe Tips

Any brand of Wisconsin butterkäse or fontina cheeses can be used.
Covering the sandwiches while browning the first side helps the cheeses to melt. Cook uncovered while browning the second side.
Cheesemonger Tip

Butterkäse originated in Germany; its name literally means “butter cheese.” Although, it contains no butter, it has a butter-like texture and delicate flavor.