Guava paste grilled cheese sandwich

Ingredients

• 2 slicesbread
• to tastequeso Paipa, thinly sliced (or mozzarella or Cheddar)
• to tasteColombian bocadillo or guava paste/jam
• to tastebutter
• as neededwater

Instructions

1. 1

   Prepare the guava

   If using blocks of Colombian bocadillo, place them in a microwave-safe bowl with a little water. Microwave until melted, about 30–40 seconds, stirring halfway through, after 15–20 seconds. Set aside until needed. If using ready-to-spread guava jam or paste, check whether it needs a little water to make it easier to spread.

2. 2

   Assemble the sandwich

   Cover one slice of bread with plenty of cheese. Spread the melted bocadillo or guava jam on the other slice, then press the slices together firmly. Generously butter the outside of the sandwich.

3. 3

   Cook until crisp

   Cook the sandwich in a frying or griddle pan until the outside is crisp and the cheese has melted. If needed, lower the heat and cover the pan to help the cheese melt further.

4. 4

   Serve hot

   Enjoy the sandwich while it is hot.

What is a guava paste grilled cheese sandwich?

This sandwich brings together Colombian bocadillo, a firm guava paste, and cheese in the familiar format of a toasted cheese sandwich. The pairing reflects a well-loved sweet-and-savoury combination in Colombia.

Queso Paipa gives the filling its Colombian character, while crisp, buttered bread contrasts with the soft melted cheese and sweet guava.

Nutrition and macros by portion

The nutrition label shows one serving as written: 400 calories, 16g protein, 48g carbs, 17g fat.

The bread and guava paste provide most of the carbohydrate, while the cheese contributes much of the protein and saturated fat. Butter adds further fat. For a more balanced plate, serve the sandwich with a fresh salad or sliced vegetables.

Choosing the cheese

Queso Paipa: slice it thinly so it warms through in the time it takes the bread to crisp.

Alternatives: mozzarella or Cheddar can stand in if queso Paipa is unavailable. They will change the flavour, but both work as a melting cheese.

Getting the guava ready

Bocadillo blocks: a short spell in the microwave softens them into a spreadable filling. Stir halfway through heating and add a little water as directed.

Guava jam or paste: check its consistency before spreading. A little water can help loosen it if it is too firm.

Balancing sweet and savoury

Filling balance: use plenty of cheese, then spread the guava on the other slice so the sweet layer is distributed across the sandwich.

Firm assembly: press the slices together before buttering the outside. This helps keep the two fillings between the bread as it cooks.

Crisp bread, melted centre

Pan heat: cook until the outside is crisp, watching the bread as it browns. If it colours before the cheese melts, lower the heat and cover the pan to help the centre warm through.

Serving cue: the sandwich is ready when the bread is crisp and the cheese has melted. It is best enjoyed hot.

What to serve alongside

A fresh side: serve with sliced tomato or a simple green salad to add a crisp, fresh contrast to the rich sandwich.

A light soup: a small bowl of vegetable soup also makes a suitable accompaniment without competing with the guava and cheese.

Recipe notes & tips

• Slice the cheese thinly so it melts more readily.
• Stir the bocadillo halfway through microwaving.
• Add water to the guava a little at a time so it remains spreadable rather than runny.
• Butter the outside of the bread generously for an evenly crisp finish.
• Lower the heat and cover the pan if the bread is browning before the cheese melts.

Variations

• Use mozzarella: swap it for queso Paipa for a mild, stretchy filling.
• Try Cheddar: use it for a sharper cheese flavour.
• Choose guava jam: spread it directly if it is already soft enough.
• Adjust the sweetness: use a thinner layer of guava paste for a more savoury sandwich.

Common mistakes to avoid

• Heating bocadillo too long: microwave for about 30–40 seconds and stir after 15–20 seconds.
• Using firm guava paste: add a little water so it spreads more easily.
• Thick cheese slices: slice the cheese thinly to help it melt while the bread crisps.
• Cooking over high heat: lower the heat if the bread browns before the filling is hot.
• Skipping the lid when needed: cover the pan over lower heat to help melt the cheese further.

How to store

This sandwich is best eaten hot, just after cooking. If you have leftovers, refrigerate them in a sealed container and reheat in a frying pan until hot and crisp; the bread may be less crisp than when freshly made.

Frequently asked questions