Sharing this recipe is long past due. I've gotten multiple requests for my winning grilled cheese sandwich recipe from the 1st Annual Wisconsin Grilled Cheese Contest that happened back in April. While the picture above is not the exact winning sandwich, it's pretty darn close. The winning recipe used an apple drizzle that I had bought while living in Vermont. Since I did so many practice rounds for the contest, I ran out of drizzle for my photo shoot. So I decided to use a local spread the second time around. This one is a fig and black tea preserve from a maker in Madison, WI. It's heavenly.
Figgy Pudding Grilled Cheese
4 slices cinnamon-raisin bread
4 slices Les Frères or 2 Petit Frère, caps removed and sliced
8 Tablespoons fig and black tea preserve, or your favorite fruit spread (apple is perferred)
Powdered sugar, for garnish
Directions:
Pre-heat fry pan to medium heat.
Lather two slices of cinnamon-raisin bread with fruit spread. Place two slices of cheese on top of the jam and finish with the second piece of bread, jam facing inward. Repeat for second sandwich.
Carefully butter the fry pan only where you will be placing the sandwiches. Place each sandwich down onto the pan. Cover with a lid (this helps the cheese melt faster).
Once the first side is browned and crisp, carefully flip the sandwiches over with a spatula and brown the second side. Re-cover with a lid.
When both sides are crispy and hot - take sandwiches off of the heat, slice in half, dust some powdered sugar on top and serve with a big cold glass of milk.
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