Grilled buttery Challah bread dripping with hot, melty white cheddar cheese and luscious raspberry pepper preserves. A sweet and spicy, ooey, gooey heavenly combination. It was grilled cheese sandwich love at first bite.
Have you been seeing all the fabulous grilled cheese sandwich recipes posted for National Grilled Cheese Month? Heidi, Foodie Crush is celebrating by posting an irresistible grilled cheese sandwich recipe every week during April; Maria, Two Peas and Their Pod, posted a fantastic Parmesan Crusted Pesto Grilled Cheese Sandwich; and Serious Eats posted, 21 Ways to Upgrade your Grilled Cheese.
I decided I needed to join in on the celebration and what better place to pick up ingredients for a fabulous grilled cheese sandwich than the beautiful new Harmons City Creek store.
I was invited to tour the new store with a wonderful group of Utah food bloggers. We were fortunate to have Bob and Randy as our tour guides. They introduced us to the department managers who talked to us about all the delicious innovations they’ve developed for their fabulous new store. I was particularly impressed with their brick oven pizzas, the huge salad bar, and the gelato was amazing.
It was my first trip downtown since they opened City Center. A spectacular new mall in downtown Salt Lake filled with open spaces and waterfalls. I was so impressed with the elegant design. I wanted to hang out all day. Harmons is on the east side of City Creek and has the same warm, come-and-stay-a-while feel.
After the tour and a delightful lunch in their Cooking School Kitchen, we headed back to the cheese section where Heidi, Foodie Crush, Dara, Cookin’ Canuck, and Jeremiah, the cheese expert, helped me pick out the perfect cheese and preserves for my heavenly grilled cheese sandwiches.
Harmons sells great local products. My white cheddar cheese, Promontory Cheddar, is made locally by Beehive Cheese, the Raz-Pepper Preserves are made by Pepperlane in Wanship, Utah, and the Challah Bread is made fresh daily at Harmons using Lehi Roller Mills flour.
I incorporated Serious Eats‘ tip that the best method for making grilled cheese is double grilling – grilling both the inside and the outside of the bread. Genius! Not only does it give you twice as much golden deliciousness, it also helps melt the cheese faster.
My twins weren’t quite as in love with the sweet, spicy preserves on this sandwich as I was, so I guess this is more a grilled cheese sandwich for grown ups kind of love.
- Butter, softened
- 2 slices thinly sliced challah bread
- 1 tablespoon Raz-Pepper Preserves
- 2 slices thinly sliced white cheddar cheese
- Butter both sides of each slice of bread. Heat a skillet on medium low heat. Add buttered bread to skillet and cook to golden brown.
- Flip bread over and top one slice of bread with cheese slices and one slice of bread with jam. Put the slice with jam upside down on top of the slice with cheese. Cook until bread is golden brown and cheese is almost melted. Flip sandwich and cook until cheese melts and bread is golden brown. Serve immediately.
Disclosure: After the tour Harmons gave us a reusable shopping bag filled with delicious Harmons products and a gift card for $25, however, all opinions expressed are always my own.
More National Grilled Cheese Month Recipes to love:
Honey Jack Grilled Cheese, Sweet Basil
Grilled Cheese with Tomato, Avocado, Bacon, and Arugula, Good Life Eats
Brie, Basil, Bacon and Blue Cheese Panini, Panini Happy
Gourmet Grilled Cheese with Marinated Mozzarella, Family Fresh Cooking
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