4.5
2 ratings

The Piglet Sandwich

This savory grilled cheese will leave you squealing with delight

Rosemary butter, white Cheddar, and ham combine for a salty, flavor-packed grilled cheese that is elevated and oh-so-simple to make.

This recipe is courtesy of Tillamook and Heidi Gibson & Nate Pollak of The American Grilled Cheese Kitchen in San Francisco.

Ingredients

  • 4 Tablespoons salted butter (preferably Tillamook), softened at room temperature
  • 1 Teaspoon fresh rosemary, minced
  • 1/4 Cup no-sugar-added apple butter
  • 1/4 caramelized onions
  • 1/4 Cup stone-ground mustard (such as Sierra Nevada Stout Mustard)
  • 8 slices fresh artisanal levain bread (or another country-style bread)
  • 8 slices white Cheddar cheese, preferably Tillamook Vintage Extra Sharp White Cheddar Cheese
  • 1/2 Pound high-quality smoked ham, thinly sliced (such as Vande Rose Artisanal Smoked Ham)

Directions

Cream together butter and minced rosemary.

To make the apple butter: In a blender or small food processor, blend together apple butter, caramelized onions, and mustard until smooth.

Assemble the sandwiches by spreading the rosemary butter on 1 side of each slice of bread. Place bread butter-side-down.

Spread apple mustard on the inside of one slice of bread for each sandwich. Layer 1 slice of Cheddar on each of the 4 slices of bread, then ham, then another layer of Cheddar.

Cook sandwiches open face on a pre-heated cast-iron pan in a 500 degrees F oven, then closed and served. Or they can be closed, then cooked in a pan on a stovetop over medium-low heat until bread is toasted and cheese is melted.

Serve immediately.

Nutritional Facts
Servings4
Calories Per Serving596
Total Fat34g53%
Sugar10gN/A
Saturated19g96%
Cholesterol100mg33%
Protein31g61%
Carbs42g14%
Vitamin A246µg27%
Vitamin B120.7µg12.2%
Vitamin B60.3mg12.5%
Vitamin C1mg2%
Vitamin D0.5µg0.1%
Vitamin E0.9mg4.7%
Vitamin K6µg7%
Calcium477mg48%
Fiber3g13%
Folate (food)57µgN/A
Folate equivalent (total)76µg19%
Folic acid12µgN/A
Iron3mg15%
Magnesium55mg14%
Monounsaturated9gN/A
Niacin (B3)5mg23%
Phosphorus593mg85%
Polyunsaturated2gN/A
Potassium294mg8%
Riboflavin (B2)0.5mg27.6%
Sodium1432mg60%
Sugars, added6gN/A
Thiamin (B1)0.5mg34.5%
Trans1gN/A
Zinc3mg22%