There’s nothing ordinary about this smoky, spicy, sweet sandwich. Creamy Tillamook Monterey Jack and chevre cheese are melted over crisp, smoky bacon and apricot-jalapeño relish on a platform of country white bread.
Let's Make This Recipe!
Apricot-Jalapeño Relish (makes enough for about 8 sandwiches)
8 oz dried California apricots (or Blenheim), chopped
Mix all ingredients for the Apricot-Jalapeño Relish together thoroughly, then cover and refrigerate for at least one hour, preferably overnight.
Assemble the Sandwiches
Spread butter on one side of 2 slices of bread. Lay bread butter-side-down on a cutting board.
Spread chevre (which can be softened by heating it briefly in the microwave) evenly over 1 slice of bread. Spread Apricot-Jalapeño relish evenly on top of chevre.
Place bacon on relish, then top sandwich with cheese slices.
Sandwiches can be cooked open face on a pre-heated cast iron pan in a 500°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.
THE AMERICAN Grilled Cheese Kitchen is San Francisco's first and only breakfast and lunch spot that exclusively focuses on serving up everyone's favorite sandwich - the grilled cheese. Key ingredients: fresh fixings and creativity.