After participating in Girl Carnivore’s #BurgerMonth blogger event, I had quite a nice collection of cheeses left to play with. And on the last day of the Grilled Cheese Academy contest put on by Wisconsin Cheese, I decided last minute that I was going to enter! Why not? Right? So I dove right in and really went for it! And “The Primal Splurge” came to life!
We had a little “prime” rib left from a small roast that we had just cooked, and that was the perfect start! It wasn’t actually prime, though, it was “choice”, but at only $4.99 a pound, it just couldn’t be passed up!!
I used my regular recipe for Restaurant-Style Prime Rib, and we were pleasantly surprised at how tender it turned out!! And the last of it worked perfectly for an epic grilled cheese sandwich!
I started by making a boysenberry-bacon-onion jam that was absolutely bowl-licking AMAZING! You’ll be a little surprised at some of the ingredients, but trust me, they all work extremely well together!
I did a partial repeat of what I did for my burger, simply because the combination of the asparagus, sweet red pepper and pear rings just can’t be beat!
I still had a little pastrami, and since this part was going to be in the middle, I decided to pile it onto a baking sheet, top it with cheese, and give it a quick trip under the broiler to melt. Let’s face it, there was going to be no way that it would’ve had a chance to melt being in the center. This actually worked very well!!
The bread of choice was the ONE single loaf of challah the entire store had, hidden between loaves of rye!!
This grilled cheese was loaded from top, middle, to bottom with creamy havarti, white cheddar horseradish cheese, blue cheese, and fontina! And I even added a small handful of fresh baby spinach leaves!
*Since this grilled cheese had quickly turned into another monstrous “Kelly creation”, I knew that trying to flip it was not going to be a very wise decision. So I simply ran it under the broiler to melt the top.
From there, it went straight to a hot griddle with melted butter to toast the bread on the bottom, and melt the bottom layer of cheeses!
I then simply placed the top piece of bread onto the griddle with more butter, grilled it until nice and golden browned, loaded the top with my boysenberry-bacon-onion jam, and placed the toasted bread on top!
I gave it a nice drizzling of sage honey-sriracha sauce, sliced it in half with no trouble, and the hubs and I were right back in 7th heaven! Grilled cheese nirvana!!
I had so much fun creating this!!! And boy did it ever have the WOW factor in taste! I doubt that I’ll make the finals, as I’ve seen that a lot of chefs, culinary students and grads are entering…and I’m just little me. But I had fun, the grilled cheese was pheNOMenal, and that’s all that matters to us! 😀
Give it a try sometime when you feel a little adventurous! It really was DELICIOUS!!!! Enjoy!
For Boysenberry Bacon Onion Jam:
For Beer Batter, Vegs & Pears:
Rest of Ingredients: