Recipes

Balsamic Fresh Fig and Fontina Grilled Cheese April 23 2014

Balsamic Fresh Fig and Fontina Grilled Cheese
Ingredients:

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

Puddletown Pub Chutney Grilled Cheese Sandwich
Ingredients:
  • 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.


Monte Cristo Grilled Cheese Sandwich with Strawberry Balsamic Pepper Jam April 15 2014

Monte Cristo grilled cheese
Ingredients:
  • 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!