One of the very few things I was able to make myself as a child…. a grilled cheese sandwich! Mine are super basic. Just whatever bread we had — with butter — with a bunch of cheddar in the middle. I have to say, I still enjoy a really nice grilled cheese sandwich. The only difference is that now I like to experiment with different cheese, breads and fillings. This version uses a favorite of mine: Jalapeño jelly. You cannot beat the combination of sweet & spicy that it adds to any dish! I used sourdough bread because I love the extra layer of flavor it brings. A nice, fresh sourdough always has a wonderful texture. This version has a combination of cheddar and fontina but ya know… I couldn’t say, “no” to a nice soft cheese like brie. What would you add to yours?
Steps to make this grilled cheese
How do you make a grilled cheese?
- Generously butter one side of each bread slice.
- Spread the habanero jelly on one slice of the bread (the unbuttered side).
- Place one slice of bread with the butter side down, on a skillet over medium heat and top with the cheese.
- Close the sandwich with the butter outside and continue cooking. Once the bottom is browned, flip the sandwich and cook until the other side is browned. About 3 minutes each side.
If you’ve tried this grilled cheese then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Grilled cheese sandwiches with a sweet and spicy twist.
- 2 slices good, fresh sourdough bread
- 1-2 tbsp unsalted butter room temperature
- 1 tbsp habanero jelly
- 1 oz grated text sharp cheddar
- 1 oz fontina
Butter one side of each bread slice generously.
Spread jam on one slice of bread on the unbuttered side.
- Place one slice butter side down on a skillet over medium heat and top with cheese.
Close sandwich butter outside and cook. Once the bottom is browned, flip sandwich and cook until the other side is browned (about 3 minutes for each side.)
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