Receta The Tickler – A Spicy Boysenberry Grilled Cheese Sandwich
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.
Spicy Boysenberry Grilled Cheese Sandwich
Author: Natalie Wiser-Orozco
Recipe type: Grilled Cheese
Cuisine: Americana
- Prep time: 5 mins
- Cook time: 10 mins
- Total time: 15 mins
- 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!
I used roughly one serrano, sliced thinly for one sandwich, and it was spicy. If you are not a lover of spice, use half a pepper. If you like only a teeny bit, use one slice for each quadrant of the sandwich (four slices, one per corner). If you despise spice, leave them off altogether.
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