Grilled cheese gets a makeover in this adult version of the classic grilled cheese sandwich courtesy of Chef Jason McClure!

Little Brioche Aged Cheddar Grilled Cheese Sandwiches


One loaf of Brioche bread
Aged cheddar, sliced
Mostrada *sweet-savory dried fruit compote or chutney spice with savory spices, can be purchased at many specialty food stores


Cut the loaf lengthwise into ½ inch slices and place slices of the aged cheddar in between, building two large grilled cheese sandwiches. Place the sandwiches directly into a Panini press or side by side in a large non-stick pan. The bread has enough butter that you won’t need to butter it. Toast on both sides over medium-low heat, until bread is golden and cheese starts to ooze. Place sandwiches on a cutting board and cut into smaller pieces. Smear the tops of the sandwiches with Mostrada and serve!

Serves 2-4 as an appetizer.

*Recipe and image courtesy of Chef Jason McClure of Kimpton’s Sazerac Restaurant in Seattle.*