There is no better time than the winter to cozy up and eat a warm sandwich like the classic grilled cheese. Owner of The Golden Fig, Laurie Crowell stopped by with three hot sandwiches to try at home.
Grilled Cheese with Apple
4 sliced bread (I like the Bakersfield Brioche for this one)
1/2 C shredded white cheddar
4 oz chevre at room temp so it’s spreadable (plain, herby or peppery all work)
1 granny smith apple, thinly sliced
Salt and pepper to taste
Butter at room temp
Spread chevre on two pieces bread.
Sprinkle white cheddar over chevre and pat down so it stays in place during flipping. Sprinkle a little salt and pepper on top.
Place butter on two remaining slices of bread. Place on top of cheesed/appled bread, with buttered side out.
Place buttered side down on preheated griddle. Butter top of bread and flip when underside is golden.
Cook until cheese is melted and outsides are browned.
Grilled Cheese with Caramelized Onions and Sun-dried Tomatoes
4 slices bread (I like Italian for this one)
8 slices yellow cheddar
1/4 C sundried tomatoes packed in oil (diced)
1/3 C caramelized onions
black pepper to taste
room temperature butter
Butter one side of each piece
Place two pieces, buttered side down.
Place two pieces cheddar on each piece.
Place sun-dried tomatoes and caramelized onions on each piece.
Sprinkle with salt and pepper.
Place two remaining pieces of cheese on top of each piece of bread and place remaining bread, butter side up.
Cook until golden brown, flip and cook other side until toasty and brown.
Grilled Hazelnut and Banana Sandwich
4 slices bread (I like a wheat for this)
Cinnamon Orange Sugar
1 banana, sliced
1/2 C Nutella type spread
Room temperature butter
Heat griddle over medium heat, melt a few tsp. butter on griddle.
Butter two pieces of bread and sprinkle with Cinnamon Orange Sugar. Place buttered side down on griddle and while it is cooking, spread hazelnut spread on the two pieces on griddle. Arrange banana slices on top of hazelnut spread.
Place butter on remaining bread. Sprinkle Cinnamon Sugar on butter and place, buttered side out, on top of banana, hazelnut spread.
Flip when browned and sugar has caramelized.