Sharp Cheddar and Maple Onion Jam Grilled Cheese
Sharp Cheddar and Maple Onion Jam Grilled Cheese
A grilled cheese gets a lot better with two small upgrades: a real aged cheddar that melts with tang and bite, and a spoonful of savory-sweet jam tucked inside. This version layers Smith's Country Cheese sharp cheddar with Maple Onion Jam, then griddles the sandwich in cultured butter until the crust is deep golden and the cheese pulls. The jam plays the role caramelized onions usually would, without the half hour of cooking, so the whole thing comes together in about 15 minutes. It makes two sandwiches, and all three core ingredients are live and in stock.
The ingredients that make this work
Sharp Cheddar
Smith's Country Cheese Sharp Cheddar is firm, tangy, and full-flavored, a Bronze Medal winner at the 2016 Big E Cheese Competition. Its smooth texture melts cleanly, and the maker specifically lists grilled cheese among its best uses, suggesting it with pickled onion. It is the everyday workhorse cheese for this sandwich.
Extra Sharp Cheddar
If you want more intensity, swap in the Extra Sharp Cheddar, aged at least a full year for a bold, tangy bite and a long, sharp finish. It is crumblier than the sharp, so shred or thinly slice it so it melts evenly. Use it on its own or blend it with the sharp cheddar for a sandwich that is tangy but still melts smoothly.
Maple Onion Jam
This savory-sweet onion jam stands in for slow-cooked caramelized onions, adding depth and a touch of maple that plays off the sharp cheddar. It pairs especially well with cheddar and firm cheeses, which is exactly what you want here. A thin layer on the inside of one slice is enough; too much and the sandwich slides apart.
Unsalted Cultured Butter
European-style cultured butter, made by fermenting the cream before churning, gives the crust a richer, slightly tangy flavor than ordinary butter. Because it is unsalted, you control the seasoning, and it browns well for a deep golden crust. Spread it on the outside of the bread, not the inside, so the surface that hits the pan is the one that crisps.
Ingredients
- 4 slices hearty sandwich bread (sourdough or a country white)
- 4 to 5 oz sharp cheddar (or extra sharp cheddar), sliced or shredded
- 2 tablespoons Maple Onion Jam
- 2 to 3 tablespoons unsalted cultured butter, softened
- Flaky salt, to finish (optional)
Instructions
- Let the cheddar and butter come closer to room temperature so the cheese melts evenly and the butter spreads. If using extra sharp cheddar, shred it, since it is crumblier and melts more evenly that way.
- Spread the softened cultured butter on one side of each slice of bread, edge to edge. This is the outside of the sandwich, the side that hits the pan.
- Flip two slices butter-side down. Spread a thin layer of Maple Onion Jam on the dry side of each, then divide the cheddar between them and top with the remaining slices, butter-side up.
- Heat a skillet or griddle over medium-low. Add the sandwiches and cook for 3 to 4 minutes, pressing gently, until the underside is deep golden and crisp.
- Flip carefully and cook the second side for another 3 to 4 minutes, until golden and the cheese is fully melted. Lower the heat if the bread browns before the cheese melts.
- Rest for a minute, then cut on the diagonal. Finish with a little flaky salt if you like, and serve warm.
Tips and variations
Keep the heat at medium-low so the cheese has time to melt before the crust burns; cheddar is firmer than processed cheese and needs a slightly longer, gentler cook. For the tangiest sandwich, use the extra sharp cheddar, or blend the two cheddars for sharpness that still melts smoothly. If you want a fuller version, add a few slices of sharp cheddar's classic partners like apple or a little crisp bacon. Leftover Maple Onion Jam is good on a cheese board, in other sandwiches, or alongside roast meats, and the cultured butter is worth keeping on hand for finishing vegetables and baking.
Frequently asked questions
What is the best cheese for grilled cheese?
A good melting cheese with real flavor is ideal, and an aged sharp cheddar delivers both. Smith's Country Cheese Sharp Cheddar is firm and tangy, melts cleanly, and the maker lists grilled cheese among its best uses. For more intensity, the Extra Sharp Cheddar is aged at least a year, though it is crumblier and melts best shredded.
Why put jam in a grilled cheese?
A savory-sweet jam adds the depth that caramelized onions would, without the long cook time. Maple Onion Jam pairs especially well with cheddar, balancing the cheese's sharpness with a touch of maple sweetness. A thin layer inside the sandwich is enough to add flavor without making it slide apart.
Should I butter the bread or the pan?
Butter the bread, not the pan, so the entire surface that touches the skillet is evenly coated. Spread softened cultured butter edge to edge on the outside of each slice for a uniform, deep golden crust. Cultured butter browns well and adds a slightly tangy, richer flavor than plain butter.
How do I get the cheese to melt without burning the bread?
Cook over medium-low heat and give each side 3 to 4 minutes, pressing gently. Aged cheddar is firmer than processed cheese, so it needs a slightly longer, gentler cook to melt through. If the bread is browning too fast, lower the heat and cover the pan briefly to trap heat and finish melting the cheese.
Can I use extra sharp cheddar instead of sharp?
Yes. Extra Sharp Cheddar gives a bolder, tangier sandwich, but because it is aged longer and crumblier, shred it so it melts evenly. You can also blend the sharp and extra sharp cheddars to get extra tang while keeping a smooth melt.
Related
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