Recipe | Grown Up Grilled Cheese

photo: Hilary McMullen

One of America’s most enduring sandwiches is perhaps the grilled cheese, and while
we never outgrow the classic, made with sliced American cheese, this version stretches
our taste buds with the decidedly adult flavors of cherries, walnuts, Brie, and bacon.
Store any remaining compote in a covered container in the refrigerator for three to
four days.

Go on, get a little nutty. You know you want it.

This recipe (and above photo) for Grown Up Grilled Cheese with Cherry-Walnut Compote, Bacon and Brie is from my book, Nuts: 50 Tasty Recipes, from Crunchy to Creamy and Savory to Sweet [LINK]


COMPOTE INGREDIENTS

½ cup dried cherries, chopped

¼ cup black cherry jam

1 tablespoon Grand Marnier

¼ cup toasted walnuts, finely chopped

SANDWICH INGREDIENTS

Cherry-Walnut Compote

4 slices bacon, cooked crisp

2 ounces brie, sliced

2 ounces goat cheese, room temperature

4 slices sourdough bread

Butter

Coarse sea salt

Pepper

Powdered sugar

COMPOTE METHOD

In a small bowl combine dried cherries, cherry jam and Grand Marnier. Just before using, fold in toasted walnuts.

SANDWICH METHOD

Heat a sauté pan over medium high heat.

Butter one side of each bread slice. One two slices place two slices bacon each, half the brie and half the goat cheese dotted on top. Add a generous spoonful of the Cherry-Walnut Compote and season with salt and pepper. Place in the pan and top each with the remaining slices of bread.

Grill for 2-4 minutes per side or until the bread is golden and cheese is melty. Serve with each sandwich sliced and dusted lightly with powdered sugar.

Yields 2 servings

Note: refrigerate any remaining compote in a covered container for 3-4 days.


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