Balsamic Fresh Fig and Fontina Grilled Cheese April 23 2014
- 2 slices of your favorite rustic white bread
- 1 slice fontina cheese
- 2 tbsp Balsamic Fresh Fig jam
- 2 tbsp butter
Heat Skillet to medium high heat. Butter the outside of both slices of bread. Spread the jam and add the cheese to one slice of bread and top with the other slice. Cook both sides until the bread is golden and crispy and cheese is melted.
Puddletown Pub Chutney Grilled Cheese Sandwich April 21 2014
- 2 slices of hearty wheat or whole-grain bread
- 1/3 cup grated cheddar with horseradish
- 3 tbsp Puddletown Pub Chutney
- 3 slices roast beef
- 2 tbsp butter
Heat skillet to medium high heat. Spread Puddletown Pub Chutney on bottom layer of bread, then add roast beef and grated cheese. Butter outsides of bread and cook in skillet until bread is golden and crispy and cheese is melted.
- 2 slices thick white bread
- 2 eggs
- 2 tbsp half and half
- 4 tbsp butter, separated
- 2 tbsp Strawberry Balsamic Pepper jam
- 3 slices black forest ham
- 1/3 cup grated Gruyere cheese
- 1 tsp Dijon mustard
- 1 tbsp powdered sugar
Whisk together the eggs and half and half in a shallow bowl.
Heat skillet to medium high heat and melt 2 tbsp butter. Dip slices of bread in egg mixture and cook both sides until lightly golden. Remove from heat.
Spread Strawberry Balsamic Pepper jam on one of the bread slices. Add the black forest ham and cheese. Spread the Dijon onto the other slice of bread and add to top of other half.
Melt the rest of the butter in the skillet and place the assembled sandwich into the skillet. Heat both sides until cheese is melted and ham is heated through.
Dust with powdered sugar and enjoy!