Thank you Sara Lee® Artesano™ Bread for sponsoring this post.
Take your grilled cheese to the next level by adding savory fig jam and smoky bacon.
Did you know that April is National Grilled Cheese Sandwich Month and April 12th is National Grilled Cheese Sandwich Day?! Just in case you didn’t – Let me be a bit obvious with this overly melty, cheesy creation right in your face! ???
On a national holiday, we can’t make just any grilled cheese. Let’s take things over the top by adding some sweet fig jam and smoky bacon!
I’ve been working on mastering my grilled cheese over this past year. I’ve tried different techniques – One said to use mayonnaise instead of butter to coat the bread before toasting – It’s supposed to get more evenly brown that way. It did. But, I didn’t like the idea of slathering mayo all over the place. Instead, I’ve developed this technique of melting the butter first, and then using a pastry brush to coat the bread. It helps that butter get into all the nooks and crannies, and really does make for a perfectly even golden grilled cheese.
Another tip? Use a cast iron skillet if you have one, and be sure to get a good preheat on it first. This results in the most even browning.
Finally – The bread matters! I’m a purist – I like white bread. The whole-wheat grilled cheese thing doesn’t do it for me.
I recently discovered Sara Lee’s™ new Artesano style bread. It’s sliced thick, with a perfectly golden crust, and a rich, Italian flavor profile – Perfect for pairing with ooey, gooey cheese. Plus, it’s made without artificial flavors, colors or high fructose corn syrup. Because it’s thick-sliced, it crisps nicely on the outside, but stays soft and fluffy on the inside.
A secret between us? As I was carrying these out to be photographed, I accidentally dropped two of them on the floor. I still ate them… After the 5-second rule passed… In my defense, our cleaning lady was just there, and they were that good.
Do you have a favorite way to dress up your grilled cheese?
Grilled Cheese with Fig Jam and Bacon
- 4 slices Sara Lee® Artesano™ Bread
- 2 tablespoons butter
- 2 slices medium cheddar cheese
- 4 strips cooked bacon
- 2 tablespoons fig jam
Preheat skillet over medium heat.
Melt the butter and, using a pastry brush, butter one side of a slice of bread.
Place bread, butter side down, into the skillet and spread with 1 tablespoon fig jam. Layer on two slices of cooked bacon, and a slice of cheese.
Butter a second slice of bread on one side and place butter side up on top of sandwich.
Grill until lightly browned and flip over; continue grilling until cheese is melted.
Repeat with remaining 2 slices of bread.
- Zinfandel will pair nicely with the creamy cheddar and the smoky notes of the bacon.
This is a sponsored post written by me on behalf of Sara Lee® Artesano™ Bread.