I’ve been told that April is National Grilled Cheese Month.  How did I miss this?!?  I practically grew up on white bread and Kraft singles.  Even as my palette has evolved over the years, I still have an appreciation for a tomato-soup-and-grilled-cheese-kinda-day.

Living in San Francisco, the foodie capitol of the world (says me!) I’ve seen a few interesting renditions of the American classic.  There is the mac ‘n cheese and bacon grilled cheese or the mozzarella and basil version.  Of course, there is also my favorite, the Parisian.  Some smart, creative, fancy-pants chef somehow managed to turn a childhood classic into a gourmet meal.  Warm brie melting around scrumptiously-sweet apples.  Yum!


What’s your favorite grilled cheese recipe?

2 slices of white sourdough bread
1 tablespoon of butter, salted
1 package of Brie cheese
6 tablespoons of fruit preserves such as cherry or apricot
1 gala apple, sliced

Pre-heat oven to 350 F degrees.  Turn oven burners to medium heat and melt butter.  Place one slice of bread on a small frying pan and heat for 3-5 minutes or until edges are golden brown.  Take off the burner and set aside.  Repeat for the second slice of bread.

On the inside of the first slice of bread, apply brie cheese and use a knife to smooth evenly across to the edges.  On the inside of the second slice of bread, apply the fruit preserves.  Add the apple slices to the piece of bread with the brie cheese and place the second slice of bread on top of the first slice to make a sandwich.

Place in the oven for 5-7 minutes until cheese and fruit preserves have melted.

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