gourmet grilled cheese

A handful of spinach and a slather of green harissa add extra freshness and flavor to this gourmet grilled cheese sandwich!

Gourmet Grilled Cheese

green Anaheim peppers (or 1 poblano)

garlic

lemon juice

cumin

coriander

sea salt

honey

cilantro

pepitas

olive oil

black pepper

bread

spinach leaves

havarti cheese

Extra-virgin oil (for grilling)

Make the green harissa. Char the peppers over a gas burner or under a broiler until the skin is blackened all over. Remove from the heat and place in a bowl and cover with a towel or plastic wrap for 10 minutes. Slice off the stem and place the peppers, garlic, lemon juice, cumin, coriander, salt, honey, cilantro, pepitas and a few grinds of black pepper into a food processor and pulse until combined. Drizzle in the olive oil and process until smooth.

Make the grilled cheese. Slather the green harissa on the insides of each slice of bread. Assemble with spinach leaves and cheese. Pre-heat a cast iron skillet or grill pan over medium heat. Brush the outsides of the sandwich with olive oil and grill on each side until the cheese is melted.

Sweet tart apple, creamy, earthy brie, crisp, buttery toast with a kiss of lightly spicy honey. Honey adds both a sweet and savoury flavour that makes the apple and brie sing. This is comfort food at it&#039;s finest!

Apple and Brie Grilled Cheese with Hot Honey

Organic apples, thinly sliced

Brie,

Butter

tbsp

tbsp Salted butter,

tbsp Fireweed honey, or other mild honey

chili

Mix butter, honey and chili flakes together. If your butter is not soft enough, microwave it in 10 second intervals until soft but not liquid.

Hot Honey Butter

Lay all 8 pieces of bread out and lightly butter top side of each. (You may not need all 3 tbsp if your butter is soft and easy to spread thinly.)

Lay 4 pieces of the bread, buttered side down in a large, heavy bottomed frying pan. Spread 1/2 tbsp honey butter on each slice in the pan, top each with 2 slices of brie, 1/2 thinly sliced apple fanned out and then top with remaining 1-2 slices of brie. Spread remaining honey butter on the unbuttered side of the leftover slices of bread and place honey side down on top of sandwiches.

Turn on frying pan to medium-low and cook apple sandwiches until golden brown on bottoms. Flip carefully and continue to cook until browned on second side. (Approx 5 minutes per side) Remove from pan and let cool 5 minutes before slicing in half and serving.

Serve alone or with a simple salad or light vegetable soup.

Apple Brie Grilled Cheese

This four-cheese Italian grilled cheese takes one of our favorite guilty pleasures to a whole new level layered with crisp prosciutto and roasted peppers for added flavor in every bite.

Gourmet Italian Grilled Cheese with Pesto

prosciutto

ricotta cheese

pesto

provolone cheese (,

fontina cheese (,

marinated sun-dried tomatoes

butter (, room temperature)

parmesan cheese (,

parsley (, chopped)

peppers

Kosher salt and black pepper

basil leaves

parsley

garlic (, peeled)

lemon (, juiced)

pine nuts (optional)

heat

Heat olive oil in a large cast iron or non-stick skillet over medium heat.

cook

Add prosciutto in a single layer and cook until starting to get crisp but not dry. Remove from skillet when done and place on a paper towel-lined plate. Set aside. Remove skillet from heat.

whip

In a medium bowl, whip ricotta with either homemade or your favorite store-bought pesto with a hand mixer or whisk until well combined. Set aside.

combine

In another medium bowl, combine provolone and fontina cheese with sun-dried tomatoes. Set aside.

blend

In a small bowl, use a hand mixer or whisk to blend softened butter, parmesan cheese and parsley. Season with salt and pepper, to taste. Set aside.

assemble

To assemble sandwiches, place the 4 slices of bread on a work surface. Slather each slice with the pesto ricotta (reserve extra for another use). Top 2 of the slices with about a ½ cup or so of the grated cheese blend.

Top the cheese with roasted red peppers and prosciutto. Add a little more of the grated cheeses and place the other 2 slices on top ricotta side down and press slightly to hold together.

Heat same skillet used for the prosciutto over medium heat.

spread

In an even layer spread herb butter on top of each sandwich. Carefully place sandwiches buttered side down in skillet. Spread butter on the top side of the sandwiches.

Cook until the bottom side is golden brown and crisp, about 5 minutes. Carefully flip the sandwiches and cook another 5 minutes on the other side until golden and the cheese has completely melted.

serve

Let sandwiches rest a couple minutes before serving. Enjoy!

Italian Grilled Cheese

pulse

Add basil, garlic, parmesan, and pine nuts to bowl of a food processor. Pulse until well combined.

process

With the machine running, slowly pour in the oil. Process until desired consistency.

season

Season to taste with salt and pepper. (Makes about ¾ cup. Can be made ahead. Transfer to an airtight container and refrigerate up to 5 days.)

*Basil &amp; Parsley Pesto

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