Beekman 1802 grilled cheese, ghoast cheese, blaak cheese, ommegang beer jelly


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.


  • 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

Additional Information

  • Prep Time: 15m
  • Cook Time: 5m


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 roll is golden brown, if so, flip, cover and wait for another 1-2 minutes.

Once both sides of roll are golden brown, take out, cut in half and enjoy!

by Aray Till

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