The Piglet Sandwich

Editor
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.

Ready in
25 m
4
Servings
596
Calories Per Serving
Deliver Ingredients

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

Total Fat
34g
53%
Sugar
10g
N/A
Saturated Fat
19g
96%
Cholesterol
100mg
33%
Protein
31g
61%
Carbs
42g
14%
Vitamin A
246µg
27%
Vitamin B12
0.7µg
12.2%
Vitamin B6
0.3mg
12.5%
Vitamin C
1mg
2%
Vitamin D
0.5µg
0.1%
Vitamin E
0.9mg
4.7%
Vitamin K
6µg
7%
Calcium
477mg
48%
Fiber
3g
13%
Folate (food)
57µg
N/A
Folate equivalent (total)
76µg
19%
Folic acid
12µg
N/A
Iron
3mg
15%
Magnesium
55mg
14%
Monounsaturated
9g
N/A
Niacin (B3)
5mg
23%
Phosphorus
593mg
85%
Polyunsaturated
2g
N/A
Potassium
294mg
8%
Riboflavin (B2)
0.5mg
27.6%
Sodium
1432mg
60%
Sugars, added
6g
N/A
Thiamin (B1)
0.5mg
34.5%
Trans
1g
N/A
Zinc
3mg
22%