By Chef Ned Bell
Who doesn’t love a fantastic grilled cheese sandwich? This recipe takes the best of the West coast: wild Pacific smoked salmon, Canadian cheese and seasonal stone fruits. The maple marinated apricots are a play on a fruit ketchup, but fresh, quick and simple.
- Cooking: 20 min - 24 min
- 1 lb (500 g) apricots pitted and quartered
- 1/2 cup (125 mL) maple syrup or liquid honey
- 1 to 2 tbsp (15 to 30 mL) white or red wine vinegar
- 1/2 tsp (2 mL) sea salt
- 1/2 tsp (2 mL) cracked black pepper
- 8 ½–inch (1 cm) thick slices of your favorite bread (sourdough, brioche or a cheese bread/loaf)
- 8 slices smoked salmon
- 2 cups (500 mL) shredded Village Cheese Smoked Salmon Cheddar
- 2 cups (500 mL) shredded Terroir Canadian-Swiss
- 1/2 cup (125 mL) butter at room temperature
Maple Marinated Apricots:
In a small pot, over high heat, combine apricots, maple syrup, vinegar, salt, and pepper. Cook, stirring frequently, for 5 minutes or until the apricots are just warm. Set aside and let cool.
Spread butter on one side of each bread slice and place buttered side down on work surface. Place two slices of salmon on four bread slices and sprinkle evenly with Village Cheese Smoked Salmon Cheddar cheese and Terroir Canadian-swiss. Top with remaining slices of bread, butter side out.
Preheat a large cast iron pan over medium heat until hot but not smoking.
Cook sandwiches, in batches, turning once, for 3 to 4 minutes on each side or until golden brown with crispy edges, adjusting heat as necessary to prevent burning. Serve immediately with Maple Marinated Apricots.
The trick to a fantastic grilled cheese is to use great quality Canadian cheese and to grill them just so the bread and butter crust become crunchy while keeping a soft warm cheesy gooey interior! Don’t crowd the pan, no more than 2 sandwiches at a time!
Try using different combinations of your favourite Canadian cheeses, or substitute apricots with plums or peaches.
Top 5 Nutrients
|Calcium:||100 % / 1095|
|Vitamin D:||193 %|
|Vitamin B12:||151 %|