Beet and fig jelly grilled cheese
Today is the type national holiday I can really get behind!! It’s National Grilled Cheese day! So I decided to make my favorite grilled cheese ever.
I l-o-v-e beets, everything about them really. Sometimes, but really all the time, I end up eating them like candy after I peel the skin and cook them in the oven and last night my daughter totally followed in those footsteps. This sandwich is so easy and so good. It’s really only four ingredients, add a side and pair with your favorite red, or white, or pink wine and enjoy!
Beet and fig jelly grilled cheese
Prep: 5 minutes
Cook Time: 10 minutes
Serves: 2
Total: 15 minutes
Ingredients
- Crust bread, I use sourdough
- Fig jelly
- 1 jar pickled beets
- fontina cheese
Directions:
- Slice the bread into four slices, this can definitely serve may more than 2 people depending on the size of loaf you have, I only had a bread bowl sized sour dough loaf which is why I have the recipe serving 2
- Warm a cast iron pan on medium heat with a tablespoon of butter while you prep your sandwich
- Spread fig jelly on the bread and top with sliced fontina cheese and sliced beets
- Place sandwich face down in the pan and top with some aluminum foil ,then place a heavy pan on top. Flip sandwich over and cook on the other side for 5 minutes.
- Serve with a side of roasted asparagus or some homemade fries and enjoy!
