Recipe: Spicy Grilled Cheese Sandwich with Thai Basil Jalapeños

Processed with VSCOcam with f2 preset
Last month I attended the first Cherry Bombe Jubilee in NYC. Cherry Bombe is a wonderful bi-annual magazine that celebrates women in food. From writers and chefs to makers and academics, Cherry Bombe has done a wonderful job connecting women in the food community and giving them a larger platform. They had an incredible one-day conference last month that tackled some really important issues like women in the media, funding for food businesses and restaurants and also gave women valuable advice and insight on how to grow a successful food business in today’s market. I was so moved by everything I heard (I could listen to Katie Button and Gabrielle Hamilton talk all day), but I was equally inspired by getting to meet so many amazing people face to face. One of my favorite people I met was Sarah Gordon, co-founder of Gordy’s Pickle Jar in Washington, D.C.. Along with her partner, Sheila Fain, Sarah creates small-batch pickles using local produce and responsibly grown spices. They sent us a jar of their spicy Thai Basil Jalapeños and we loved them. So much so, we asked if they had a recipe they like best for using these in everyday meals. Luckily, Sarah and Sheila had a recipe up their sleeves already (a quick and delicious grilled cheese) that we thought would be perfect to share here. Whether you’re making a speedy lunch before running out of the house today or just need a fun meal for the weekend, this sandwich is definitely a winner. You can pick up Gordy’s pickles online here or check for a local stockist on their site, too. Thanks, Sarah and Sheila! xo, grace

*For those of you who like a little less heat, the Gordy’s team provided a sweet pickle version of the recipe after the jump, too!

Food photos by Mathew Ramsey, Portrait by Kate Warren.

IMG_6035

Click through for the full recipe after the jump!

Processed with VSCOcam with f2 preset
Spicy Grilled Cheese Sandwich with Gordy’s Thai Basil Jalapeños

Ingredients:

-2 ½” slices sourdough bread
-4 oz Comte
-4 oz Gruyere
-2 oz Gordy’s Thai Basil Jalapeños
-2 Tbsp butter, softened

Serves 1

Steps:

Slice bread into ½” thick slices and butter each side evenly. With a cheese grater, shred cheese and mix to combine. Take two pieces of buttered bread slices, lay flat and distribute cheese and jalapenos equally. Top each sandwich with remaining slice of bread. In a hot skillet, add sandwich and cook each side until golden brown and crusty. Once sandwich is browned and cheese melted to your liking, transfer to a cutting board, slice in half and serve.

Grilled Cheese Sandwich with Gordy’s Sweet Chips

Ingredients

-2 ½” slices sourdough bread
-4 oz Landaff
-2 oz Gordy’s Sweet Chips
-2 Tbsp butter, softened

Serves 1

Steps:

Slice bread into ½” thick slices and butter each side evenly. With a cheese grater, shred cheese. Take two pieces of buttered bread slices, lay flat and distribute cheese and Sweet Chips equally. Top each sandwich with remaining slice of bread. In a hot skillet, add sandwich and cook each side until golden brown and crusty. Once sandwich is browned and cheese melted to your liking, transfer to a cutting board, slice in half and serve.

Katie

Another good toastie done this way is gruyere with a spread of black olive tapenade…heaven!

Leigh-Ann

I live in DC and have had their pickles many times! Sarah is a hoot too. The sweet chips are my favorite – they are DELICIOUS. great for snacking!

LEAVE A COMMENT