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Grown Up Grilled Cheese

By Tanya Leckie

Combine all ingredients in a large bowl; spread on your favorite bread (our favorite is San Francisco sourdough). Sandwich two pieces together, and cook on a buttered hot skillet, turning once to toast both sides. Enjoy!

I found this recipe on the Internet and just couldn't wait to try it. Trust me. It was worth the wait and everybody I serve it to agrees. I served it to the teachers at CrossPointe Preparatory school during their teachers' meeting recently and most requested the recipe; the only ones who did not were the men teachers who had their wives request it later. The creamy filling is far superior to any other grilled cheese you may have had. Sourdough bread or homemade is what I normally use, but this would even make store bought bread seem divine! If you're feeling frisky, you could even top the filling with bacon (from Freckle Face Farm, of course), jalapenos, or anything else that you like with cheese. This keeps well in the fridge for at least two weeks, so you can make it ahead of time and have it on hand when the need arises. Let me know what you think after you've tried it!

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