April is almost over, and I just recently learned that it is “Grilled Cheese Month.” I don’t know why we need a month to commemorate a sandwich, do you? Why April? I think it’s a bit silly, actually. If I want a grilled cheese sandwich, I’ll have myself a grilled cheese sandwich! What if I want a grilled cheese sandwich in May?!
The truth is, grilled cheese sandwiches are great any month, any day, any hour, really! So, in honor of this versatile sandwich, I made my very own combination.
I recently took a trip to Knotts Berry Farm, and have taken great interest in their boysenberries. I even brought home a couple plants! Since I don’t have any berries on my plants yet, I settled for some preserves to instantly gratify myself with boysenberry goodness.
I chose some tangy Kerrygold Red Leicester as my cheese to stand up to the super sweet boysenberry spread. To cut the richness, I added an ingredient that lets you know you’re alive – a sliced fresh serrano chile.
Yes, yes, and YES! To elevate the sandwich even further, I chose a loaf of bread from my farmer’s market – a Garlic Cheese loaf with whole cloves of garlic baked right in! Heaven! To fry it up, it’s Kerrygold all the way. I get cranky if I don’t have a block of Kerrygold butter AND cheese in my fridge. They’re so good.
Here you have it! A unique twist on an otherwise ordinary grilled cheese sandwich. They can be unassuming toasty pieces of bread and cheese, but when you pick your ingredients wisely, you can have a real gourmet treat on your hands!
Enjoy the month of April!
*All opinions in this post are my own, and I was not compensated in any way for any products used. I just genuinely love Kerrygold, and grilled cheese sandwiches.
- 8 Slices Garlic Cheese Bread
- 1 seven ounce block of Kerrygold Red Leicester Cheese, sliced
- 2 Tablespoons Boysenberry Preserves
- 4 Fresh Serrano Chiles, thinly sliced
- 4 Tablespoons Kerrygold Unsalted Butter, softened
- Heat a skillet over medium-low to medium heat.
- Lay out four pieces of bread, and top with the sliced cheese, then the Serrano chiles.
- Divide the boysenberry preserves between the remiaining slices of bread, and place the preserve side of the bread down on top of the serranos to complete the sandwich.
- Use one tablespoon of butter to butter both sides of one sandwich, repeat for the others, and place in the skillet for 4-5 minutes per side, or until the cheese is melty, and the bread is golden brown!