Sunday, April 14, 2013

Peppered Bacon and Blackberry Grilled Cheese

Peppered Bacon and Blackberry Grilled Cheese

We wish you a Happy National Grilled Cheese Month. Take the time this month to grab some cheese, some other ingredients and sandwich them between two slices of bunnage or breadage.

That's certainly what we will be doing. We have this simple yet tasty recipe for you today, plus a few more later this month.

As with a lot of our recipes, this one started with an ingredient: Blackberry Spread that we picked up from Brennan's Food Market. (If you can't get it, you could use some other blackberry preserves or jam.) We used a lot of it in previous dishes and snacks, but we had some left over. 

We wanted some other ingredients that would stand up to that deliciously sweet spread, so we picked out some aged cheddar (again from Brennan's) and some Nueske's Thick-Sliced Peppered Bacon. We piled all of that on some hearty Sprouted Rye from Angelic Bakehouse.

We wanted the cheese to stand out, obviously, and the tangy aged cheddar does well. It pairs nicely with the almost syrupy sweet blackberry sauce and the smoky bacon. You'll be glad you gave this grilled cheese a try.

Peppered Bacon and Blackberry Grilled Cheese
2 servings

4 slices rye bread
4 to 5 ounces of aged cheddar, sliced
4 to 5 slices of peppered bacon, cooked
2 tablespoons blackberry spread

1. Place one slice per sandwich of rye bread on griddle, buttered side down.

2. Place cheese on top of unbuttered side of bread. Top that with bacon. 

3. Spread 1 tablespoon of blackberry spread on unbuttered side of another piece of bread. Place on top of sandwich, buttered side of bread up.

4. Grill until golden brown and delicious on both sides.

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