I love the simplicity of grilled cheeses but the complexity of flavors you get from just adding in a few key ingredients and an extra step that takes this sandwich to a whole new level. The key to this sandwich is the addition of honey and mustard, as well as double toasting the bread. Without them, this would be just another grilled cheese. This recipe is the result of a hungry college student in desperate need of a nice gourmet meal that doesn't break the bank and can be made at a moment's notice. I'm proud to say I've gotten my friends and I through many late night study sessions with these. Who needs fast food in college when you can make these satisfying bad boys? —Jenny
slices of a good textured bread (I like Milton's multigrain)
coarse Dijon mustard
slices of gruyere cheese
slices of pepperjack cheese
medium sized strawberries (hulled and sliced)
In This Recipe
Melt 1 tablespoon of butter in a shallow medium sized pan over medium low heat and swirl it around to coat the entire pan.
Lay both slices of bread in the melted butter and allow to toast for about 2-3 min or until deep golden brown. Add 1 more tablespoon of butter to the pan and flip to toast the other side.
While you're toasting the other side, smear the mustard on one slice and squeeze the honey onto the mustard. Pick a cheese to lay on this slice of bread. Place the other cheese onto the other slice of bread. Lay the sliced strawberries on either slice and close the sandwich (the melted cheese on both sides will help keep the strawberries from falling out).
Give the sandwich a good press down with a metal spatula and continue to toast both sides until the cheese is melted and the bread is nice and crusty. Slice in half and serve!