Sugar Kiss Melon and Chorizo-Manchego Grilled Cheese Recipe

by valentina on August 21, 2013

Post image for Sugar Kiss Melon and Chorizo-Manchego Grilled Cheese Recipe

I’ve said it before, and I’ll say it again — if you haven’t tried a Kiss melon, you must!

I connected with Sandstone Melons just after I fell in love with the unbelievable flavor and sweetness of the Sugar Kiss.  Last year I wrote a dozen Kiss melon recipes, and this year I’m writing a whopping four and a half dozen recipes for Sandstone, using four varieties of Kiss Melons.  I’m really excited to share them with you — however, that’s not going to be right away, so I had to create a Kiss melon recipe just for you. Today!

Now, there’s a grilled cheese, and then there’s a Sugar Kiss Melon and Chorizo-Manchego Grilled Cheese.  The spices in the chorizo, the warm, melting Manchego and peppery arugula, combined with the sweet, juicy melon is a flavor explosion like no other.  I know you will love it!

Oh, and among other fantastic foodie prizes, you can win a box of Kiss melons in my “Share The Love” Cooking Giveaway.  Enter the giveaway here.

And if you can’t wait, you can find them at a store near you here.

Sugar Kiss Melon and Chorizo-Manchego Grilled Cheese Recipe

Active Work Time: 15 minutes

Yield: Serves 1


About 1 tablespoon unsalted butter, softened

2 slices of your favorite, plain sandwich bread (large, but not thick slices)

1/2 cup Manchego cheese, roughly chopped into small pieces

4 large, thin slices of cured chorizo

About 5 (1/4-inch thick) slices of Sugar Kiss Melon, cut to fit the width of the bread

1/2 cup loosely packed arugula, washed and dried

Pinch of cayenne pepper

  1. Place a medium-sized sauté pan over medium-high heat.
  2. Spread half of the butter on one side of each slice of bread, and once the pan it hot, add them, buttered side down.
  3. In the following order, add the ingredients to one of the slices of bread in the pan: half of the Manchego, a super light dusting of cayenne pepper, chorizo, melon, arugula, and finally, the remaining half of the Manchego. Once the other slice of bread has become golden brown on the bottom, place it on top, golden side up.
  4. Use a flat-bottomed metal spatula to firmly press down on the sandwich, turn the heat to low and cover the pan with a lid or foil until the cheese has melted, about 4 minutes or so.
  5. Serve!

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{ 12 comments… read them below or add one }

Gerry @ Foodness August 23, 2013 at 1:41 am

This looks delicious. Seriously my kinda sandwich!!


valentina August 26, 2013 at 4:41 am

Thanks, Gerry! :-)


Ash-foodfashionparty August 23, 2013 at 3:53 am

That’s a perfect sandwich, love manchego cheese and all the stuff that goes into it.


valentina August 26, 2013 at 4:41 am

Thanks! :-)


Colette August 23, 2013 at 10:39 am

Love the colors and your new twist on prosciutto & melon.


valentina August 26, 2013 at 4:42 am

Colette – thank you! xo


David August 23, 2013 at 1:41 pm

What an incredibly unique combination of flavors! I would never have thought to add melon to a cheese sandwich! Brilliant!


valentina August 26, 2013 at 4:42 am

Thanks, David! Must say . . . it was delicious! Ate it up right after I took pictures of it. ;-)


Deb August 23, 2013 at 4:12 pm

A kiss of summer captured in a delightful sandwich! This would be a fantastic weekend lunch recipe!


valentina August 26, 2013 at 4:43 am

Thanks, Debra! Love that, “kiss of summer!” :-)


Kateri Von Steal September 3, 2013 at 6:30 pm

I’ve been trying to stay away from bread.. It’s a weakness of mine.. I tend to OVER EAT it.

But, this, I’d make an exception for.

Or. I could use these ingredients and make an awesome SALAD with it.

Atugula Salad topped with manchego cheese, chorizo, and melon. That sounds AMAZING.


valentina September 3, 2013 at 6:42 pm

Kateri, it would make for a superb salad! You could make a vinaigrette with the chipotles! :-)


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