I’ve developed an obsession with manchego this past year. Manchego cheese is a buttery sheep’s milk that pairs well with more manchego cheese. Thanks to the overabundance of fun condiments in my fridge- from blood orange marmalade to pumpkin spread to chipotle ketchup to 3(!!) jars of mango chutney- I was able to create this little diddy. It’s so good, things tend to get messy: my fingertips get oily, cheeks are swiped with a glob or two of chutney, and sometimes I’ll even collect an arugula leaf in my hair if I’m really in it to win it. I’m kind of a monster though, so you’ll probably be fine to eat in front of others.
2 slices of your favorite bread
3-4 oz manchego cheese
1 tbsp mango chutney
1/4 cup baby arugula
1 tbsp canola oil (or mayonnaise! I feel like I’m the last to know about this)
cayenne pepper (or red pepper flakes if you prefer) and salt
1. Spread chutney on one slice of bread and add a couple dashes of salt and cayenne pepper. Add arugula then cheese.
2. Brush the outside of each slice with canola oil (OR spread mayonnaise).
3. Grease medium pan with non-stick cooking spray and set burner to medium high. Cook and flip over until both sides are golden brown.
Have a fun week! Heard this song from my friend Christine’s employee a few months ago. It’s the perfect strolling song for this nice weather: