Everyone knows how to make a grilled cheese sandwich. But not everyone has perfected a grilled cheese that turns the ordinary into extraordinary. Until now. I came across this recipe from Mrs. Dorsey’s Kitchen, and I have to say, Ron Johnson has perfected the gourmet grilled cheese. And considering April is National Grilled Cheese Month, I thought there is no better time to share the recipe with you. My favorite cheese on a grilled cheese sandwich, is Jarlsberg – hands down. It melts perfectly, and has a mild enough yet persistent flavor that just works so well between two slices of buttery white bread. So when I saw this recipe from Mrs. Dorsey’s Kitchen, I knew that this concoction of flavors would definitely be worth trying. Sliced apples and shaved brussel sprouts are dressed in a light and vibrant combination of lemon, honey, and apple cider vinegar. A pinch of red pepper flakes adds a nice kick to the slaw that will make this the best version of a grilled cheese sandwich you’ve ever had.Ingredients:
- 2 tsp lemon juice
- 2 tsp honey
- 2 tsp apple cider vinegar
- 1 tbsp olive oil
- Dash of crushed red pepper flakes
- 1/2 large red onion, thinly sliced
- 3 cups of shaved brussel sprouts
- 1 Gala apple, thinly sliced
- 1 Granny Smith apple, thinly sliced
- Salt and pepper to taste
In large bowl whisk lemon juice, honey, apple cider vinegar, olive oil, and crushed red pepper flakes. Remove the outer layers of the brussel sprouts and chop off the roots. Slice sprouts as thin as possible, and then pull slices apart into shreds. Add brussel sprouts, apples, and red onion to bowl, and toss gently (makes about 6 servings).
To make one sandwich:
Take 2 slices of fresh white bread and spread softened butter across one side of each. Place the bread, butter side down, on a hot grill pan or panini press. Add either grated or sliced Jarlsberg cheese to each piece of bread. Allow the bread to toast and cheese to melt for a few minutes. When the cheese is almost completely melted, add the apple/brussel sprout slaw to one piece of bread. Top the sandwich with the other piece of bread and continue to grill on both sides until the bread is golden and cheese is oozing.