There really isn’t much I can say to sell you on this recipe…it contains the words grilled and cheese in the title, so I don’t really need to make an effort, do I? Everyone knows that those two words are heaven in a sandwich, guaranteed. Even if it’s just two slices of buttery grilled bread with gooey cheese in between and nothing more. But I took it upon myself to make a melt-in-your-mouth grilled cheese using wheat thins. (Not the crackers, the flat bread) I know, wheat thins don’t even count as bread, at least not in my book. But they make excellent shells for grilled cheese, because they’re so thin they become crispy and deliciously buttery. And if you pair them with semi cured Manchego de oveja*, snow peas and wilted arugula with a generous dab of dijon mustard….well…need I say more? I know, imported spanish cured cheese seems a bit fancy for wheat thins…but it’s seriously an amazing combo! Or maybe it was the peas. Or the arugula. Or the butter. Or the fact that I served them with sweet corn cobs grilled in parsley butter. Take my word for it, whatever it was, you’ll want to try one! Read more for the recipe.
*For those who don’t have it around, Manchego de oveja is a DO spanish cheese made from the milk of sheep originally from the La Mancha region, hence the name manchego. It varies in hardness according to the time it’s been cured. You can read more about it right here.
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