Mary Rizzo, proprietor of The Cheese Traveler, says that she believes the recipe’s popularity can be credited to a delicate balance of flavors and, of course, amazing ingredients. “This grilled cheese sandwich brings together the saltiness of a country ham with the tart acid of apple cider jelly and the crunch and sweetness of the red onion,” Rizzo says. “At the Cheese Traveler, we use an Italian-style sandwich loaf from Our Daily Bread (a bakery in Chatham). The texture and firmness of the slice gives the sandwich support and substance. We make six varieties of grilled cheese sandwiches every day at the shop then add in three to four weekly specials to try out new ingredients and add excitement to the menu.”
The Cheese Traveler | @thecheesetraveler
Our Daily Bread | @ourdailybreaddeli
Ingredients
- 1 tablespoon Rudolphe Le Meunier Beurre de Barette churned butter, separated
- 1 ounce thinly shaved Benton’s country ham
- 2 tablespoons Willis Wood Pure Cider Jelly
- 2 slices Italian sandwich loaf
- ½ ounce thinly julienned red onion
- 1¾ ounces thinly sliced Edelweiss Havarti cheese
- Pickle, if desired
Instructions
Melt a touch of butter in a medium-hot nonstick pan. Add ham and fry until edges are slightly crisp. Remove and set aside. Smear 1 tablespoon cider jelly on one side of each bread slice, add warmed country ham, layer with slices of red onion and Havarti. Spread the remaining butter on the exterior of the bread slices. Grill until bread is crisp on the outside and the cheese is melted inside. The cider jelly may seep out of the pores in your bread and begin to caramelize on your pan. Watch carefully as sandwich can easily burn. Cut on the diagonal and serve with a spear of Pucker’s half-sour garlic pickle.
Pairing recommendation from EmpireWine.com
Ravines Wine Cellars Cabernet 2017: Fruit-forward and spicy with perfect balance, soft tannins and a round mouthfeel.
