The Piglet Sandwich
The Piglet Sandwich
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.
Servings
4
Ingredients
- 4 tablespoon 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.