Is there anything more nostalgic than a grilled cheese sandwich? I absolutely love making grilled cheese on a rainy day. This is my favorite, as it is packed with flavor. I used Cabot Cheese
Extra Sharp Vermont Cheddar and paired it with fig jam. The sharp cheddar is perfectly paired with the sweet jam. The Cabot Extra Sharp Cheddar has a slight tang, and crumble. I like to shred the cheese for grilled cheese sandwiches, cut off a piece for snacking or pair it on a cheeseboard with fruit and charcuterie.
In this recipe, I recommend using sourdough bread that is thick cut. If you don’t have it, any bread can work, just be sure it is cut thick, as we use a lot of cheese 😀
Extra Sharp Vermont Cheddar and paired it with fig jam. The sharp cheddar is perfectly paired with the sweet jam.
I use sourdough bread that is thick cut, but any bread you have on hand would work.
One of tricks I have to perfecting your grilled cheese and achieving a beautiful cheese pull, is to shred the cheese. It melts and stretches so much more this way.
You can use any fruit jam you like. Raspberry jam would be my second choice for this.
Don’t be afraid to add herbs. I added a bit of fresh thyme!
The Perfect Grilled Cheese
- 2 tablespoons unsalted butter
- 4 slices sourdough bread
- 1 cup grated Cabot Extra Sharp Vermont Cheddar
- 2 tablespoons fig jam
- Spread 1/2 tablespoon butter on each slice of sourdough Place 2 slices, buttered side down in a preheated non-stick skillet. Spread fig jam and add 1/2 cup cheese and top with remaining slice. Once sourdough begins to toast, about 3 minutes, flip over. Toast the second side until browned and cheese is melted. Enjoy!
This post and recipe are sponsored by Cabot Cheese. All content and ideas are my own. Thank you for supporting the companies that help support and keep this blog going.
Make this grilled cheese? I’d love to see. Tag me using #CreateAmandasPlate or @AmandasPlate