Grilled Cheese Gone Wild - Melted Raclette, Bacon & Pepper Jelly Sandwiches

Classic Grilled Cheese is one of those things that's so good in it's simplest form, I am always hesitant to try and improve on it. This is not to say that I didn't get hot and bothered while reading this recipe for Grilled Cheese and Pepper Jelly Sandwiches in Food & Wine Magazine. Because I also happened to have homemade pepper jelly made by our awesome cousin on hand (thanks, Julie!), I decided it was on...   

Thick Cut Bacon, Sweet Pepper Jelly & Crunchy Pecans, so good,
Photo: NK

I opted to use a delicious French Cheese called Raclette (the original uses Epoisses which I didn't find as easily). It's a bit sharp and melts fairly well. The original recipe didn't call for Bacon, but since once I get started, I can't leave well enough alone, I thought what the heck. The result was a sweet, salty, crunchy (thanks to toasted pecans) and cheesy goodness sandwiched between tangy Sourdough. Do it!  

Melted Raclette, Bacon, Pecans & Pepper Jelly Grilled Cheese, Photo: NK 

Grilled Raclette, Bacon & Pepper Jelly Sandwiches
Lightly adapted from Food & Wine / Recipe by Vivian Howard
Makes 2 Sandwiches

Ingredients:
1/4 Cup Pecans, lightly toasted and roughly chopped
2 Strips of Thick Cut Bacon (we like Coleman Organic or D'artagnan)
2 Tablespoons Salted Butter, softened to room temperature
4 Ounces Raclette, grated
4 slices of Sourdough Bread
2 Tablespoons Pepper Jelly

Method:
1. Briefly toast Pecans in toaster oven or baking sheet in the oven.

2. Cook Bacon to your liking in a medium skillet (preferably cast iron). Remove to drain on paper towels. Wipe out the skillet to use for the sandwiches. 

3. Spread Butter on one side of each slice of Sourdough. Spread the inside of two of the slices with Pepper Jelly and top with grated cheese. Top with Pecans.  Cut each slice of Bacon in half and place atop the pecans. Cover each sandwich with a second slice of Bread, butter side facing out, and press down. 

4. Heat the skillet over medium heat. Add the sandwiches and grill for 4 minutes on each side. Serve and enjoy!

Meatless Monday - Grilled Cheese and Ramp Pesto Sandwiches

I recently learned that April 12 was National Grilled Cheese Day "here in the land of fake holidays," as Gothamist so cleverly noted. Well, then! Far be it from me to let such a momentous occasion pass unnoticed. 

As luck would have it, I'd already been looking for more ways to utilize my leftover Ramp Pesto, and incorporating it into one of the more sinful yet comforting sandwiches known to man seemed like a smashing idea. 

Grilled Gruyere and Asiago Sandwiches with Ramp Pesto, Photo: NK

Turns out, our bright green Ramp Pesto with its bold, garlicky flavor and hints of Walnut and Parmigiana was the perfect foil to a gooey melange of mild Gruyere and tangy Asiago Cheeses. Diet this sandwich is not, but it is indeed a worthy way to interpret Grilled Cheese - or as I like to call it, the best thing since Sliced Bread. 

Grilled Gruyere and Asiago Sandwiches with Ramp Pesto
Makes 2 Sandwiches

Photo: NK

Ingredients:
4  Slices Texas Toast of thick Brioche
1/4 Cup Ramp Pesto (Click HERE for Recipe)
1/4 Pound room temp Gruyere, grated
1/4 Pound room temp Asiago, thinly sliced
2 Tablespoons Salted Butter


Method:
Heat a large skillet over medium-low flame.

Place 4 slices of Bread on skillet and dot each with a 1/2 Tablespoon Butter. Wait until the Butter begins to melt and spread it with a knife around the Bread. Check bottoms of the Bread. Flip once it has become light golden brown.

Allow the other side of Bread to toast for a few minutes. Add an even mix of Gruyere and Asiago to two of the four Bread slices. 

Pull the remaining two Bread slices off the skillet and set aside. Continue to cook until Cheeses begin to melt. To help the Cheese melt faster, it's a good idea to lay the top of a pot over them to trap in the heat. I like to use a glass pot cover so I can see the progress.  

Meanwhile, spread the plain Bread Slices with an ample amount of Ramp Pesto. 

Ramp Pesto Spread, Photo: NK

Once the cheese has melted about 3/4 of the way through, place the Pesto slathered Bread slices on top of each of the two Cheese slices. 

Flip the Sandwiches again and press down on them lightly to fuse Sandwiches together. 

Continue to cook until Cheese is melted to your liking. Slice Sandwiches down the middle, serve, and enjoy!