Grilled Cheese and Jelly Sandwich
Source: Mario Ishii Hernandez, Frog Hollow Farm
Recipe Type: Entrees | Seasons: Summer
This recipe was demonstrated at the Foodwise Classroom on June 15, 2024.
Serves 4-6
INGREDIENTS
2 slices of Acme Bread Company Pan de Mie, sliced long ways, using a very sharp knife (this takes a little bit of practice, but you’ll be an expert slicer in no time)
2 cups Tomales Farmstead Creamery Buona Salute cheese, grated
1/3 cup of Frog Hollow Farm Apricot Jelly
Kosher salt and freshly ground black pepper to taste
½ cup of softened butter
PREPARATION
Preheat a stovetop griddle or plancha over medium heat on two heating elements.
Brush the softened butter over the two long-sliced pieces of bread. Season to taste.
Using a knife spread the apricot jelly evenly over the non-buttered side.
Add the grated cheese and spread it evenly as well.
Carefully place the sandwich on the griddle. Press the sandwich using a large spatula. You can add two large sauté pans over the sandwich to make sure there is better contact with the surface.
Cook until the surface of the sandwich is evenly browned, flip over and repeat.
Remove from heat and allow the grilled sandwich for 3-4 minutes.
Using a sharp knife cut the grilled cheese sandwiches into desired slices.
