Happy National Grilled Cheese Day! Did you know that today is National Grilled Cheese Day? I just found out a few weeks ago and I set off to make a delicious and gourmet grilled cheese that kids and adults alike would enjoy. To make that grilled cheese I knew I had to start with some amazing cheese and for that I picked Kerrygold.
Next I had to decide what toppings to put in the grilled cheese. I wanted some type of meat and some type of vegetable but I didn’t want so much that it overpowered the cheese. Because really, if you can’t taste the cheese is it really a grilled cheese sandwich? My first thought was to use bacon because it’s crispy, it’s salty, and it’s delicious with cheese.
From there my idea spiraled. I wanted to make a grilled cheese that mimicked a jalapeno popper. That meant cheddar cheese, bacon, and jalapenos. Everything else would be secondary. I used pickled jalapenos so while they were spicy, they weren’t burning my mouth. I chose Kerrygold Skellig because it’s a sweet cheddar that would go wonderfully with the spicy jalapenos. Then I put a little Dubliner on top. Dubliner is similar to cheddar but it’s a little nutty and a little sweet.
After decided what they filling would be I had to choose a bread that would stand up to the filling. I wanted something hearty and crunchy. Don’t pick some plain old white bread for this grilled cheese. It’s not strong enough for a sandwich of this size and this is a gourmet sandwich, not your traditional grilled cheese. After looking at two markets I chose a cheese topped Artisan bread. It was perfect.
The grilled cheese was piled high with the filling. It took a little longer then normal to cook and I had to put the heat on low so it wouldn’t burn. When they came out of the pan they looked gooey and delicious. The bread was crispy and buttery and held up to the filling. The filling was slightly sweet and gooey from the cheese, spicy from the jalapenos, and crispy and salty from the bacon. It was the perfect gourmet grilled cheese and was super filling. I could eat another one right now!
- 4 slices of hearty Artisan bread
- 2 T. unsalted Kerrygold butter, softened
- 3 oz. Kerrygold Skellig
- 4 slices cooked bacon, cut in half
- ⅓ c. pickled jalapenos
- 3 oz. Kerrygold Dubliner
- Butter the 4 slices of the bread with the Kerrygold butter.
- Place two of the slices in a saute pan. Layer the bread with the Skellig, then the bacon, then the jalapenos, and top it off with the Dubliner. Divide the filling ingredients between the two sandwiches.
- Place the other two slices of bread on top of the sandwich. Heat over medium low heat for about 5 minutes per side or until the cheese has melted and the bread is toasted.