THE ULTIMATE GRILLED CHEESE SANDWICH

THE ULTIMATE GRILLED CHEESE SANDWICH

 

photo by Maria Kennedy

It’s been raining here a lot lately, but I don’t mind it one bit. It’s the peak of summer and I welcome the cooler air it brings. It reminds me of fall, which we really don’t have in Florida, but the cooler air is definitely a welcome change. My neighborhood is full of trees and everything looks so lush and beautiful right now; the world fresh and clean, renewed. Rainy days give me an excuse to sit around and relax, drink tea and catch up on my reading. I have been getting tons of food magazines in the mail, and have had no time to read them. I also started reading The Girl on the Train, which by the way is amazing so far. It’s a great read and I highly recommend it.

It’s also been a whirlwind around here the last few weeks. I have a 9 to 5’er job during the week, and since starting this blog, let’s just say that my spare time is pretty much nonexistent at the moment (which I don’t mind at all since I really found something I’m extremely passionate about). There is nothing more comforting than being at home on a cozy rainy day, sipping a cup of my favorite Earl Grey tea, with my snack of choice, cheese and fruit tray. I’m an avid fan of cheese. I can’t say which is my favorite, because I haven’t tasted one that I didn’t like. While on the topic of cozy, I started thinking of comfort food, and nothing sounded better than grilled cheese.

I wanted to step up my grilled cheese game, so during tea time, I had this brilliant idea to incorporate my mid-afternoon snack with the grilled cheese: brie, goat cheese and some fig and apricot jam. My mouth waters just thinking about it! I was also inspired by an appetizer I had while at dinner at Brick & Mortar over the weekend- sweet soy glazed pork belly- so I wanted to somehow add that to the grilled cheese as well. Anyone who knows me well, knows that I never pass up a good pork belly. My eyes get wide when I see it on a menu. So here’s my grown-up version of grilled cheese!

I hope you enjoy this with your loved ones! Have a great rest of the week and stay cozy!

(Serves 2)

photo by Maria Kennedy

INGREDIENTS:

1 tablespoon apricot jam
2 tablespoon low-sodium soy sauce
4 quarter inch slices of pork belly

INSTRUCTIONS:

  1. Preheat a small pan to medium high heat.
  2. Combine the jam and soy sauce in a small bowl.
  3. Lightly oil the pan and place the pork belly and cook until lightly brown. When it’s about cooked, baste each side with the glaze. Turn it a couple of times and glaze it until glossy.
  4. Remove from heat and set aside.

 

photo by Maria Kennedy

photo by Maria Kennedy

INGREDIENTS:
(click here for full Grocery List)

4 slices of sturdy bread of your choice

2 teaspoons fig jam or preserve

4 slices of soy glazed pork belly

2 thick slices of brie cheese

2 tablespoons of goat cheese (or more if you are a goat cheese lover like me)

4 tablespoons butter

1 tablespoon olive oil

INSTRUCTIONS:

  1. Preheat a cast iron pan or griddle pan to medium heat.
  2. Butter the outside of each slices of bread well (about 1 tablespoon for each bread).
  3. Assemble each sandwich by layering a teaspoon of fig jam, a tablespoon of goat cheese, 2 slices of pork belly, and a slice of brie.
  4. Put the olive oil on the pan and cook the sandwich on each side until lightly brown and the cheese has melted.
  5. Cut in half and serve.

photo by Maria Kennedy

photo by Maria Kennedy

THE ULTIMATE GRILLED CHEESE SANDWICH GROCERY LIST

Apricot jam or preserve
Fig jam or preserve
Low sodium soy sauce
Brie cheese
Goat cheese
Pork belly
Your favorite hearty bread