Kiss Melon Chorizo Grilled Cheese is the most unique grilled cheese sandwich I’ve ever made or ever tasted. The sweet melon with the melting cheese, the peppery arugula and the smoky chorizo is a combination you really don’t want to miss! I’ve said it before, and I’ll say it again — if you haven’t tried a Kiss melon, you must!
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!
What’s in Kiss Melon Chorizo Grilled Cheese?
- Sugar Kiss melon – Sweet and juicy
- Cured chorizo – Spicy and smoky.
- Manchego cheese – Rich and nutty.
- Arugula – Fresh and peppery.
- Cayenne pepper – A bit more heat.
- Your favorite bread – Ideally soft and fresh.
- Butter – It’s butter! For browning the bread and flavor.
Now, there’s a grilled cheese, and then there’s Kiss Melon Chorizo Grilled Cheese.
The spices in the chorizo, the warm, melting Manchego cheese and peppery arugula, combined with the sweet, juicy melon is a flavor explosion like no other.
What melon can you substitute for Sugar Kiss?
I would try to use the sweetest possible melon, because it doesn’t get much sweeter than a Sugar Kiss. My first choice would be cantaloupe, but you can choose.
I hope you love this Kiss Melon Chorizo Grilled Cheese as much as we do!
One of the most unique grilled cheese sandwiches ever! The sweet melon with the melting salty cheese, the peppery arugula and the smoky chorizo is a combination you really don't want to miss!
- about 1 tablespoon unsalted butter, softened
- 2 slices of your favorite sandwich bread (large, but not thick slices)
- ½ cup Manchego cheese, cut into very thin slices
- 4 large slices of cured chorizo
- about 5 (¼-inch) slices of Sugar Kiss Melon, cut to fit the width of the bread
- ½ cup loosely packed arugula, washed and dried
- pinch of cayenne pepper
Place a medium-sized sauté pan over medium-high heat.
Spread half of the butter on one side of each slice of bread, and once the pan it hot, add them, buttered side down.
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.
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.