Mains & Entrees

November 6, 2022

Fancy Grilled Cheese

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This delicious little gem of a sandwich was created for the Tucson Foodie Grilled Cheese Challenge.

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I played with recipes at a time when summer temperatures in the desert were oh-so-high, and it seemed nuts to have the grill going as I experimented. However, if someone puts forth a challenge, I’m all in!

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Add jam to the bread instead of on top of the cheese to keep from spilling out of the sandwich.

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I came up with two final recipes and submitted this one after taste-testing with friends who were surprised by how the melty Brie paired so well with the blueberry jam, but the fruit in the jam is the perfect pairing to this salty cheese. I used Blueberry Habanero jam from We B’ Jamin, a Tucson favorite, and it is a fantastic balance of fruit with a kick of heat. I think this would work with other options like Raspberry Jalapeno or a Hot Pepper and fruit jam, but if you're tempted, We B’ Jamin does ship!

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Crispy shallots, melted Brie cheese, and a sweet and spicy jam make for a perfect pairing. Shaved fennel gives a refreshing finish.

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Fancy Grilled Cheese

What makes this grilled cheese fancy? The delicious brie! But it's still very approachable and requires two napkins to eat. Creamy Port Salut cheese melted on classic sourdough with shaved fennel and spicy jam. A grilled cheese ready to impress!

Author:

Amanda Harrell

Prep:

15

min

cook:

10

min

total:

25

min

Print It

Ingredients

  • 4-5 slices Port Salut cheese (or any kind of plain Brie works just fine)
  • 1 large handful of Arugula
  • 1 TBSP thinly shaved fennel
  • Dash of Balsamic vinegar for greens
  • 1 small shallot, thinly sliced
  • Salt and pepper
  • 1+ TBSP butter
  • 2 slices of white or sourdough bread
  • 1 TBSP We B' Jamin Blueberry Habanero jam (or any jam that has some fruit +spice like raspberry jalapeno or mango habanero)

Instructions

  1. Take butter out of the fridge to soften so it is easier to spread on the slices of bread.
  2. Thinly slice one shallot and set aside.
  3. Prepare ingredients for the dressed greens. Remove any wrinkled or bruised outer layer of fennel bulb, then thinly slice white fennel bulb with a knife or if possible, on a mandoline to get the thinnest slices.
  4. Toss fennel in a bowl with arugula and a dash of Balsamic Vinegar. Season lightly with salt and pepper.
  5. In a small frying pan, fry shallot in Canola or Vegetable oil, turning occasionally until browned. Remove from oil with tongs as shallots cook through, and place on a dry paper towel.
  6. Cut Port Salut cheese with a thin, sharp cheese knife. This cheese is soft and you may have to work slowly. It is ok if your slices are not all the same size or your slices have varying widths. The cheese will still melt nicely.
  7. Place a griddle or frying pan over medium heat.
  8. Generously butter two slices of bread and place both slices, butter-side down, on the frying pan.
  9. Allow slices to get lightly toasted, checking every couple minutes. Add more butter to the pan if bread appears dry or needs more help in toasting.
  10. When bread is lightly golden, add slices of Port Salut onto one piece of bread.
  11. Allow cheese to melt and continue checking bread to check for doneness. Covering the pan will help cheese to melt more quickly.
  12. Use a spatula to remove both gilled slices and place, open face, on a plate.
  13. Add a thick spread of jam to the plain slice of bread without the cheese.
  14. Add dressed greens and shallots on top of the melted cheese, then top with the other slice of bread.
  15. Hold firmly to cut in half with a sharp knife, then enjoy!

You might also like

Fancy Grilled Cheese
Vegetarian Irish Dinner
Black Bean Breakfast Bowl

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August 29, 2024
Felix Meyer
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February 20, 2023
Shelby Adams
This is the best birthday gift, sounds delicious, and I can’t wait to enjoy one with you soon!💖
December 27, 2022
CAROl DH
More tips please - these are SO helpful!
November 27, 2022
Shelby Adams
Kanaya still asks for your black beans and cheesy eggs. They were so delicious!
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