Paradise Grilled Cheese Sandwich Recipe
Learn how to make the Paradise Grilled Cheese Sandwich served at Mount Rainier National Park
This isn’t your ordinary grilled cheese recipe – it’s a delectable combination of sweet and savory flavors that will transport your taste buds to paradise.
Recipe courtesy of The National Parks Cookbook by Linda Ly (Harvard Common Press).
INGREDIENTS
- Butter for spreading
- 2 slices 9-grain bread
- 2 ounces (56 g) Dijon apple butter (See note below.)
- 2 ounces (56 g) shredded Beecher’s Flagship cheddar cheese, divided
- 2 ounces (56 g) thinly sliced Bartlett pear
- 1 ounce (28 g) thinly sliced Granny Smith apple
- 1 ounce (28 g) chopped fresh spinach
- 1 ounce (28 g) caramelized Walla Walla onion (see sidebar)
INSTRUCTIONS
Lightly butter one side of each slice of bread. With the bread butter-side down, spread the apple butter evenly on both slices. Construct the sandwich by sprinkling half the cheese on one slice over the apple butter, then layer the pear, apple, spinach, onion, and remaining cheese on top. Place the second slice of bread over the filling, butter-side up.
Heat a medium-size skillet over medium heat. Add the sandwich and cook for 2 to 4 minutes until the bread is golden brown and the cheese is starting to melt. Flip the sandwich and cook for 1 to 2 minutes more until the cheese is melted. (It may help to cover the skillet during cooking to completely warm the filling.) Once finished, cut the sandwich in half and serve.
NOTE: If you can’t find Dijon apple butter, make your own by combining one part Dijon mustard and two parts apple butter.
Servings: Makes 1 sandwich