Give your grilled cheese sandwich a beany protein upgrade
Sometimes, in the evening, you just lack the inspiration for an elaborate meal. A simple cheese sandwich is a reliable classic in such moments. But the small step from a cold slice of bread to a warm, crispy sandwich transforms the entire dinner.
- 50 g black beans (cooked, drained)
- Salt and pepper (to taste)
- 1 pinch of ground cumin
- 1 pinch of sweet paprika powder
- 1 splash of lime juice
- 2 slices of sourdough bread
- 1. Butter
- 30 g Gouda (sliced)
- 30 g Emmental cheese (sliced)
- 1 tbsp fresh coriander (roughly chopped)
- 2-3 slices of jalapeño 🛒
- Put the beans in a small bowl and roughly mash them.
- Season the beans with salt, pepper, cumin, paprika powder and lime juice, mix everything well.
- Spread butter on the outside of the sourdough bread slices.
- Place a slice of bread, butter side down, into a hot pan.
- Spread some Gouda and Emmental cheese on the bread, then add the seasoned beans. Sprinkle with coriander and, if desired, jalapeños. Top with the remaining cheese. Place the second slice of bread on top, buttered side up.
- Fry the sandwich over medium heat until golden brown on both sides and the cheese has melted.
- Cut the sandwich open and serve it warm.
Recipe for Grilled Cheese Sandwich with Black Beans
The foundation of a successful hot sandwich is the right bread and cheese. A hearty sourdough or thick slices of rustic country bread are best. The bread needs a certain structure so it doesn't become soggy from the moist filling. For the cheese, look for a variety that melts beautifully and has enough of its own flavor to stand up to the savory beans. A mixture of a mature Cheddar and a softer cheese like mozzarella or Gouda is ideal. The Cheddar provides the robust flavor, while the mozzarella adds a creamy texture.
Cooking in a pan requires a bit of patience. It's tempting to turn the stovetop up to high to eat faster, but if the heat is too high, the bread will burn before it reaches the center of the sandwich. A medium to low temperature is the secret to a golden-brown, crispy crust and a gooey center. Generously spread the outside of the bread slices with softened butter or try a thin layer of mayonnaise. Mayonnaise browns particularly evenly in the pan and gives the crust a subtle, delicate tang.
Place the sandwich in the pan and gently press it down with a spatula. For the first few minutes, you can cover the pan. This traps the heat and helps the cheese melt faster without the bread getting too dark. Once the bottom is a deep golden brown, carefully flip the sandwich and continue frying the other side uncovered until crispy.
