We asked one of our favorite artisans Megan Holken to recreate the grilled cheese recipe she and Josh made during our 2017 Holiday Marathon.
2 ounces of Beekman 1802 Blaak Cheese, shredded
2 ounces of Beekman 1802 Ghoast Cheese, shredded
2 ounces Gruyere cheese, shredded
1 Brioche roll, sliced
1 tablespoon of Mayonnaise
1 heaping tablespoon of Beekman 1802 Champagne Jelly
- 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 Pink Champagne 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!