Blaak + Ghoast + Gruyere Grilled Cheese with Abbey Ale Ommegang Beer Jelly On A Pretzel Roll

The unexpected combination of Gruyere with Beekman 1802 Ghoast and Blaak Cheese and Abbey Ale Ommegang Beer Jelly for this grilled cheese will delight many. 

Prep Time: 15m
Cook Time: 5m

Ingredients

  • 2 ounces of Beekman 1802 Blaak Cheese, shredded
  • 2 ounces of Beekman 1802 Ghoast Cheese, shredded
  • 2 ounces of Gruyere cheese, shredded
  • 1 Heaping tablespoon of Beekman 1802 Abbey Ale Ommegang Beer Jelly
  • 1 Pretzel roll, sliced
  • 1 Tablespoon of Mayonnaise
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    Instructions

    Place the cheese and condiments in between your slices of the ciabatta roll. You may use more or less Abbey Ale Ommegang Beer Jelly, but we recommend a heaping tablespoon.

    Spread the mayonnaise on the outside of the slices.

    Place one side of the roll, mayonnaise-side down on a hot medium-sized, cast iron pan for 1-2 minutes.

    Check to see if the roll is golden brown, if so, flip, cover and wait for another 1-2 minutes. Once both sides of the roll are golden brown, take out, cut in half and enjoy!