Often times in my adult life, the urge has struck me to stomp my feet, throw everything down, and curl up on the floor kicking and screaming. Revisiting your youth is almost always fun, and almost always a huge mistake. Lucky for you, not in this case.
This recipe is reminiscent of childhood, but a sophisticated take on it. I know we are not the first people to use artisan cheeses in such a recipe, but there are other tricks up our ruffled sleeves. Just like the time my mom caught me vacuuming in her high heels when I was five: simple innocence wrapped in fabulousness.
big boy grilled cheese
makes 6-8 sandwiches
- sourdough bread, sliced
- 2 tablespoons butter
- 12 ounces gruyere cheese, shredded
- pear or fig preserves
- 2 asian pears, thinly sliced
Melt butter over medium heat in large skillet. Have an extra, heavy skillet (preferably cast iron) to help press the sandwiches.
Spread a thin layer of preserves over one slice of bread, then layer 3-4 slices of pear over that, ending with about 1-2 tablespoons of gruyere. Top with additional slice of bread.
Put sandwich in skillet and immediately flip, coating both sides with melted butter. Rest the extra skillet on top of sandwich while it’s browning. About 2-3 minutes per side.
*Great paired with warren’s tomato soup.