The Grilled Cheeserie's B&B of Tennessee

April is National Grilled Cheese Month and what better way to celebrate than with gourmet grilled cheese? Chef Crystal De Luna-Bogan of The Grilled Cheeserie shared with us her recipe for the restaurant’s staple, The B&B of Tennessee. Hang tight, everyone. It’s about to get cheesy!                                                                                                                                                                                                                                        

 Working in fine dining in California, Chef Crystal De Luna-Bogan started fresh out of culinary school cooking the “family meal” for the kitchen staff. Her go-to was comfort food, bringing a kitchen community together around the likes of potpies, quesadillas, and, of course, grilled cheese and tomato soup. With a love of this cuisine that is nostalgic for adults and that kids want to eat, the Grilled Cheeserie serves up what Crystal calls “Seasonal Comfort Food,” made with wholesome ingredients. Be sure to swing by their Melt Shop on National Grilled Cheese Day (April 12th) for special features! 

By | March 11, 2018

Ingredients

Sandwich
  • 4 slices Sweet Water Valley Buttermilk Cheddar
  • 1/4 cup Caramelized Apple & Onion Jam
  • 4 slices Benton's Bacon, cooked crispy
  • 4 slices Multigrain Bread (we use Silkie's)
  • 4 tablespoons butter, softened, divided
Caramelized Apple & Onion Jam
  • 2 large onions, small diced
  • 1 cup unfiltered apple cider, preferably with no sugar added
  • 1 tablespoon honey, maybe more depending on the sweetness of your apples
  • 1 teaspoon Herbs de Provence
  • 2 teaspoons fresh cracked black peppercorns
  • 1 teaspoon sea salt
  • 1 large organic Granny Smith apple, medium diced
  • 2 large organic Fuji apples, medium diced
  • 1 tablespoon apple pectin

Preparation

1. To prepare Caramelized Apple and Onion Jam, melt 1 tablespoon butter in a heavy saucepan, saute onions, stirring frequently for about 15-20 minutes or until browned and caramelized. Add cider, honey, herbs, and pepper, and let simmer 10 minutes. Cool. With an immersion blender (or in a food processor) puree onion mixture until smooth. Set aside. 

3. Add remaining butter to sauté pan and melt over high heat. Add apples and saute until browned, yet firm in texture, about 10 minutes.  Set aside.

4.In a small bowl with 1/4 cup of water, add pectin and whisk. Add to onion mixture. Simmer foror  20-30 minutes, until thickened. Season with salt and chill.

 

 

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Ingredients

Sandwich
  • 4 slices Sweet Water Valley Buttermilk Cheddar
  • 1/4 cup Caramelized Apple & Onion Jam
  • 4 slices Benton's Bacon, cooked crispy
  • 4 slices Multigrain Bread (we use Silkie's)
  • 4 tablespoons butter, softened, divided
Caramelized Apple & Onion Jam
  • 2 large onions, small diced
  • 1 cup unfiltered apple cider, preferably with no sugar added
  • 1 tablespoon honey, maybe more depending on the sweetness of your apples
  • 1 teaspoon Herbs de Provence
  • 2 teaspoons fresh cracked black peppercorns
  • 1 teaspoon sea salt
  • 1 large organic Granny Smith apple, medium diced
  • 2 large organic Fuji apples, medium diced
  • 1 tablespoon apple pectin
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