I posted a grown-up grilled cheese last month that made for a wonderful dinner. There’s really nothing as versatile and virtually indestructible as the grilled cheese sandwich. Infinite fillings! Dipping sauces! Soups! Experimenting is the best part.
I especially like a grilled cheese breakfast. Sunday morning, I made a version with cheddar, basil and apricot jam. Sweet and herbal, they were a perfect match for both Tom’s sweet tooth and my salty one.
Grown-up Grilled Cheese Breakfast-style
4 slices whole grain bread
4 oz. cheddar cheese, grated (I used Cabot 50% light)
2 tbsp. good-quality apricot jam
Fresh basil leaves
2 tsp. butter
Heat a large skillet on medium-low. If your pan is too hot, the bread will burn before the cheese melts. Assemble your sandwiches by spreading a thin layer of apricot jam on both pieces of bread. Then layer the cheddar and basil. Lightly butter both sides of the sandwich and grill for 2 – 3 minutes on each side, or until the cheese is melty and the bread is lightly browned.
Makes 2 sandwiches