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Recipe: The Grilled Cheez Guy’s Grilled Cheese Nachos

Sarah Fritsche
Nacho Grilled Cheese sandwiches.
Photo: Russell Yip / The Chronicle


Nacho Grilled Cheese sandwiches.
Photo: Russell Yip / The Chronicle

The Grilled Cheez Guy’s Grilled Cheese "Nachos"

Serves 6

For his playful take on nachos, Michael Davidson, a.k.a. the Grilled Cheez Guy, slathers Acme sweet baguettes with a creamy and cheesy spread that gets plenty of heat from pureed jalapeños and Sriracha. Davidson uses a panini press to flatten his sandwiches, but at home, you can use a large foil-wrapped brick or even a heavy cast-iron pan. The finished sandwiches are cut into triangles (to better mimic the shape of a tortilla chip) and served with salsa, sour cream and chopped fresh cilantro. This recipe is great for a party.

4 ounces shredded Gouda

4 ounces shredded pepper jack cheese

8 ounces whipped cream cheese

3 ounces canned jalapeños, pureed

3 tablespoons Sriracha hot sauce

1 tablespoon Cajun spice seasoning (a mix of paprika, onion and garlic powders, cumin and cayenne)

3 Acme sweet baguettes

Melted butter for brushing

To serve

Chopped cilantro

Mexican crema or sour cream

Pico de gallo or other salsa

Now Playing:
This playful — and great for a party — twist on nachos, is courtesy of Michael Davidson, a.k.a. the Grilled Cheez Guy.
Video: SFChronicle

Instructions: Preheat oven to the lowest setting it will go, about 170 degrees.

Process the Gouda, pepper jack, whipped cream cheese, pureed jalapeño, Sriracha and 1 tablespoon Cajun spice seasoning in a food processor until thoroughly combined. Taste and adjust seasoning if desired.

Slice the baguettes horizontally. Spread the nacho mixture evenly on half of each baguette, then close and firmly press. Slice the filled baguettes vertically into thirds about 8 inches long. Use a pastry brush to butter the outside of the baguettes.

Place a large cast-iron pan over medium-high heat. When the pan is hot, add 1 to 2 of the baguettes and place a foil-wrapped brick or a slightly smaller cast-iron pan (also wrapped in foil) on top. Firmly and evenly press down to apply even pressure and cook until browned and crispy, about 2 to 3 minutes. Flip the sandwiches and repeat on the second side, another minute or 2. Repeat with the remaining baguettes. (Keep the pressed baguettes warm on a baking sheet in the oven while you finish cooking the rest.)

To serve: Cut the warm, pressed baguettes into triangles and arrange on a serving platter. Garnish with chopped cilantro and serve with crema and pico de gallo.

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