Grilled Cheese Supreme

Create a sensational grilled cheese sandwich with a twist inspired by the famous street food of Chicago's Maxwell Street Market.

Time: Prep: 5 minutes - Cook: 5-7 minutes - Total: 10-12 minutes

Servings: 2

Difficulty: Intermediate

Cuisine: American

Allergens

Dairy, Wheat

Preheat a large cast iron skillet over medium heat.
Spread one side of each slice of bread with softened butter.
Place two slices of bread, buttered side down, into the skillet.
Top each with four slices of Colby Jack cheese and a generous layer of jalapeño jam.
Add the remaining two slices of bread, buttered side up, on top of the jalapeño jam.
Cook for 2 3 minutes per side or until golden brown and cheese is melted.
Remove from skillet, let rest for 1 minute, then slice into quarters.

The perfect balance of gooey cheese and tangy jalapeño jam creates a flavor explosion in every bite.

Adjust the amount of jalapeño jam to taste, depending on your preference for heat.

For dairy-free, use a vegan cheese alternative and dairy-free butter. For gluten-free, use gluten-free sourdough bread.

This recipe can also be prepared in a grill pan or sandwich press.

Bake in the oven at 350°F (175°C) for 6-8 minutes per side, or use a panini press.

Store ingredients separately and assemble just before cooking.

Fresh ingredients are best used within 2 weeks of purchase.

Place the sandwich on a serving plate, garnish with fresh cilantro leaves and a drizzle of extra jalapeño jam.

Per serving (1/2 sandwich): 750 calories, 42g fat, 34g carbohydrates, 8g protein.