Grilled Cheese with Goat Cheese, Butternut Squash, and Brin's Lemon Saffron Jam
Jessica Sennett
2
15 minutes
30 minutes
American
Cooking with Cheese Recipe
Jam is one of the tastiest condiments to add to grilled cheese, and one of my favorite artisan jam makers is Brooklyn-based Brin’s Jam. They combine fresh fruit with inventive flavors to make varieties like this tangy, bright lemon saffron jam, which makes an incredible pairing with artisan cheese. I dolloped it into a grilled cheese sandwich with fresh goat cheese, kale, and butternut squash, but you could try swapping in grilled or roasted asparagus to get a little extra green.
Ingredients
- 1/3 pound butternut squash, peeled and sliced into half discs
- 1/3 pound fresh goat cheese
- 5 leaves of kale
- 6 stalks of asparagus, optional
- 1/8th teaspoon turmeric
- 1/8th teaspoon paprika
- 1/8th teaspoon cayenne
- 4 slices of bread (I recommend whole wheat or regular sourdough bread. You can also go for a darker rye or pumpernickel. This recipe tastes delicious with any bread that has good body to it. The darker bread contrasts the tangy brightness of the butternut squash and lemon saffron jam.)
- 2 T butter
Directions
Pre-heat the oven to 425 degrees F. Arrange the butternut squash slices on a baking sheet and season with olive oil, salt, pepper, and spices. Roast for approximately 20 minutes, and flip over after 10 minutes for an even cook. Optional: Coat Asparagus in olive oil and salt and pepper, place in a small baking sheet, and roast for 10 minutes.
Melt the 2 T of butter in a cast iron or non-stick pan with a lid over medium heat. Spread the jam on one side, the cheese on the other, and layer the buternut squash and kale in between. After the butter is melted and slightly browned, place the assembled sandwiches in the pan and cover with a lid. This will help melt the cheese! After it is browned on one side, flip the sandwich and remove the lid to maintain the crispiness of the grilled cheese.
Serve and enjoy!
2 comments
Hi Janet,
Good call! I updated the recipe to include the bread types. I recommend whole wheat or regular sourdough bread! You can also go for a darker rye or pumpernickel. This recipe tastes delicious with any bread that has good body to it. The darker bread contrasts the tangy brightness of the butternut squash and lemon saffron jam.
What bread do you recommend for this sandwich? None mentioned.
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