Sweet and Savoury Grilled Cheese
This Sweet and Savory Grilled Cheese is about to be your new favourite comfort food! Fresh sourdough bread and hot melted cheese pairs beautifully with sweet honey and local pears in this recipe; it’s sure to leave your stomach feeling full (and happy!) This makes a perfect snack or main dish that can be enjoyed with any of our local soup recipes.
|4 slices||Local sourdough bread (we used rye sourdough)|
|1 cup||Grated local cheddar cheese|
|1 pear||Thinly sliced|
|2-3 tbsp.||Fresh thyme leaves (approx. 6-8 thyme segments)|
|2 tsp.||Dijon mustard|
|2 tbsp.||Local honey|
Preparation time: 10 minutes
- Put a large skillet on medium-to-low heat to warm.
- Take the four pieces of bread and make two pairs with them.
- Divide the cheese between the two sandwiches, then sprinkle each one with thyme, making sure to save a bit for later.
- Place pear slices over the entire surface of sandwich. Add one teaspoon of dijon and a drizzle of honey to the second half of each sandwich. Save the rest of the honey for later.
- Close the sandwiches.
- Put 1 tbsp. of butter in the frying pan and let it melt, making sure to cover the entire surface area.
- Place the sandwiches into the frying pan. Leave the sandwiches be for 3-4 minutes then check for colour. If they are browned on the bottom, carefully flip with a large spatula.
- Add the remaining butter to the pan and move the sandwiches around to make sure they get greased with butter.
- Press down on the tops of the sandwiches with the spatula, and wait another 3-4 minutes and check for browning. Check if the cheese has melted.
- Once the grilled cheese is out of the pan, place each on a plate, rub the top with the raw garlic clove and drizzle with honey and sprinkle with thyme.
- The key to a good grilled cheese is getting colour and crisp on the bread, but also leaving the sandwiches in the pan long enough to melt the cheese. The grated cheese will melt more easily, helping out with this.
- Keep the temperature below medium to ensure a great grilled cheese.
Local Source Guide:
Honey: Cornect Family Farm
Recipe and Photography provided by: Jessica Emin, @eatwithjessie
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