A California Winery Blog

Another recipe that appeared in the recent article in the Santa Barbara News Press on The Bistro’s Grilled Cheese night was the Smoked Cheddar and Bacon Grilled Cheese with Chipotle Relish.  I made it at home myself last week and wanted to make sure to share the recipe because it is delicious and easy to put together.  I had it paired with our 2007 1.7% Riesling, and it was the perfect match.  The most important piece of information I can share when making this sandwich is to make sure you take the time to get quality and fresh ingredients.  The recipe below is for one sandwich.

Smoked Cheddar and Bacon Grilled Cheese with Chipotle Relish

Butter or olive oil, to coat bread

2 slices sourdough bread

3 ounces smoked cheddar cheese

3-4 slices cooked applewood-smoked bacon

2 ounces Chipotle Relish, see recipe below

Butter or oil exterior of bread slices.  Place remaining ingredients between slices.  Grill in panini grill on medium-high heat for about 6-7 minutes, or until cheese is melted and bread is golden brown, or fry in frying pan on low heat for about 4-5 minutes per side.

Chipotle Relish

3 ounces ketchup

Half yellow onion, minced

3 chipotle peppers

3 ounces rice wine vinegar

3 tablespoons sugar

3 ounces water

3 garlic cloves, minced

1 teaspoon cumin

1 teaspoon oregano

1/4 teaspoon cinnamon

1 teaspoon black pepper

In small sauce pan, bring onions, ketchup, chipotle peppers, vinegar, sugar and water to low boil and cook until onions are soft and tender, about 15 minutes.  Add garlic and spices and remove from heat.  Pulse briefly in the food processor.  Cook’s note: You can adjust the level of spice based on amount of chipotle peppers used (I like it spicy!). 

Yield: About one cup of relish

Joanie Hudson, Assistant Tasting Room Manager, Santa Barbara Winery