The Grilled Cheese Pairings Board
The Grilled Cheese Pairings Board
A cheesy sandwich spread for dipping
Did someone say comfort food? This grilled cheese spread is the ultimate cozy treat. We’ve crafted a board with mini sandwiches, classic salami, crunchy cornichons, and plenty of dipping sauces. For our original grilled cheeses, we combined four bold favorites--including raclette and smoked mozzarella--which are made to pair perfectly with the dips included, which range from a chili-infused jam to a sweet confit, as well as smoked bacon and spicy pickles to craft some tasty combos of your own.
- Prep Time : 30 min
- Assembly Time : 10 min.
- Total Time : 40 min.
- Serves: 6-8
Components
- GRILLED CHEESE
- ¼ lb. French Raclette
- ¼ lb. Murray’s Smoked Mozzarella
- ¼ lb. Taleggio
- ¼ lb. Murray’s Irish Cheddar
- 12-14 small dinner rolls
- 3 Tbsp. Butter
- MEATS
- 1 ea. Murray’s Sliced Sopressata, 4 oz.
- 1 ea. Murray’s Sliced Calabrese, 4 oz.
- 1 ea. Nueske’s Wild Cherrywood Smoked Bacon, 12 oz.
- ACCOMPANIMENTS
- 1 ea. Trois Petits Cochons Cornichons, 12 oz.
- 1 ea. Trois Petits Cochons French Onion Confit, 9.25 oz.
- 1 ea. Murray’s Spicy Jalapeno Pickle Chips, 12 oz
- 1 ea. Murray’s Whole Grain Mustard, 7 oz.
- 1 ea. Blake Hill Preserves Fresno and Thai Chili Jam, 10 oz.
Prep and Assembly Directions
- Prepare the mini grilled cheese sandwiches in batches by slicing the dinner rolls in half and stuffing them with the respective cheeses--make a few with the raclette, a few with smoked mozzarella, a few with the taleggio and a few with Irish cheddar. Melt the butter in a saucepan over medium heat and grilled the sandwiches on both sides until golden brown and oozing with melted cheese. Remove to a wire rack in a 200 F oven to keep warm while you prepare the rest of the board.
- Cook the bacon to your preference.
- On a round board, arrange five empty jars, leaving some space in between them.
- Around the edges of the board, make neat piles of your mini grilled cheese sandwiches.
- In the spaces between the sandwiches and jars, make a neat cluster of rolled Calabrese salami, and a neat cluster of rolled Sopressata salami.
- Fill the remaining space on the board with cornichons.
- Fill the jars with the cooked bacon, French Onion Confit, mustard, pickles, and jam, respectively.
- Serve and dip!
