Saturday, February 8, 2014

Sweet and Savory Grilled Cheese



Remember when I said 2014 was the year of the sandwich? I wasn't kidding. More specifically I think it's the year of the grilled cheese sandwich because I have another one for you! 

This is what happens when I get bored: I open up my cheese drawer, and pull out anything I can find. On this particular day, some Swiss and some goat cheese. Yes, I have an entire drawer in my fridge dedicated to cheese. Don't you? No? Hmmmm.... I'm not going to lie, sometimes you will find a package of hot dogs in that drawer. Other than that, it's all cheese. Obviously, I have a love affair with cheese. I have a love affair with a lot of things lately.

Bread.  Another love affair.  Especially when it's grilled with melty, gooey cheese in between a couple of slices.  The first bite of a grilled cheese is one of those simple things in life that I relish.  The crunch and crispiness paired soft cheese is a texture dream.  Now THAT is feel good food right there.

I always considered myself a grilled cheese purist.  I was happy with good old American cheese thrown between some white bread.  Then I started experimenting with different cheeses and breads and frankly, I just can't stop.  Thank goodness.  Otherwise I would have never thought to use goat cheese or the Pomegranate Rosemary Jelly.  Even after all this time, I still get a little misty-eyed over that combination.  I'm starting to think I have serious issues since really good food can bring me to tears.  I'm OK with it.  At least that's what I'm going to tell myself.

Sweet and Savory Grilled Cheese                                                    Printer Friendly

Ingredients

2 slices of bread
Goat Cheese
Swiss Cheese
Pomegranate Rosemary Jelly
Butter

Spread a thin layer of Pomegranate Rosemary Jelly on one side of both pieces of bread.  Layer 2 slices of swiss cheese on top of the jelly on one slice.  Crumble the goat cheese on top of the swiss cheese.  Top with the second piece of bread, jelly side down.

Melt 1-2 tablespoons of butter in a skillet.  Lay the sandwich in the middle of the buttered pan.  Cook over medium-low heat until the bread is golden brown.  Flip the sandwich and toast the other side.  Remove from pan onto a cutting board.  Let the sandwich rest for about 4 or 5 minutes before cutting.



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