Green Lobster Grilled Cheese

Green Lobster Grilled Cheese


For Chimichurri Sauce:

For Guacamole:

For Sandwiches

“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:

  1. 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:

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

For sandwiches:

  1. 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.
  2. 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.