Grilled cheese is one of my go-to meals when groceries in the fridge run low. Served appetizer style, grilled cheese sandwiches (brownie points if they're prepared over a charcoal grill) are great for warm-weather weather gatherings. In this recipe, I ditch the white bread and Kraft singles for organic sourdough, semi-soft Taleggio cheese and Adriatic fig jam. My sip of choice? A vibrant Rosé, from Mouton Noir Wines, that pairs perfectly with the mild and unusual fruit notes in the Italian Taleggio and hint of sweetness in the jam. For an easy brunch, put a fried egg on top. Looking for a bit of a kick? Add a drizzle of hot honey.
Grown & Sexy Grilled Cheese
- 4 slices of sourdough bread
- 5 ounces of Taleggio cheese, rind removed a sliced*
- Adriatic fig jam (can be purchased at local Whole Foods or specialty food shop)
- 3 tablespoons of unsalted butter, melt about half of this for easy distribution on bread
* Note: to make slicing softer cheese easier, use a sharp knife and dip into a bowl of warm water with each slice for a clean cut
- Lay out the four slices of bread. Spread each side of the bread slices with melted butter.
- Top two of the slices evenly with spread of jam.
- Add cheese slices.
- In a medium-sized skillet melt the 1/2 tablespoon of butter over medium heat. Add sandwiches, one at a time and cook, pressing gently with a spatula until the bread is golden brown and the cheese begin to melt.
- Flip and cook until golden.
- Repeat with additional sandwich and remaining butter.
- Serve with Rosé and enjoy!
Check back tomorrow for the last warm-weather wine pairing + recipe for the week.