Grilled Cheese Recipe with Gruyère AOP, Mushrooms, Peppers, and Brin's Chili Pepper Jam
Cooking with Cheese Recipe
National Grilled Cheese Month continues, and so does our partnership with Brin's Jam. Brin’s Chili Pepper Jam is delicious with just about anything savory, and it pairs perfectly with a wide variety of artisan cheeses. The savory, spicy tang of the jam brightens up any flavorful, meltable cheese you might slip into your next grilled cheese sandwich.
1 yellow or orange pepper (for contrast against the red chili jam)
2 portabello mushrooms, de-stemmed and sliced
1 T olive oil
1/3 pound grated cheese (I mixed Gruyère AOP, young cheddar, and raclette)
5 leaves of kale
2 T chili jam
Heat the olive oil in a non-stick or cast-iron pan. Sauté the mushrooms and peppers until nice and caramelized on the edges. That's when the flavor will pop and stand up to the jam.
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, stretch, and enjoy!