Stampede Centennial Grilled Cheese Sandwich

Name: Stampede Centennial Grilled Cheese Sandwich
Yield: 2 Servings
Ingredients: 1 cup (250 mL) cooked BBq pulled beef short ribs (recipe follows); 2 tbsp (30 mL) onion jam (recipe follows); 4 (1 cm) 1/2 inch thick slices of sourdough bread; 2 tbsp (30 mL) unsalted butter softened; 6 slices (each 1 oz - 30 g) Canadian Provolone; 1/4 cup (60 mL) Canadian Blue cheese crumbled; 1 vine-ripened tomato cut into wedges; 2 tsp (10 mL) extra virgin olive oil; maldon sea salt

This robust grilled cheese sandwich, created by chef Liana Robberecht from Alberta, combines Canadian Provolone and Blue cheeses with Alberta BBQ pulled beef short ribs. The Stampede Centennial takes 100 years of agricultural passion and turns it into one unforgettable grilled cheese sandwich.

Prep: 20 min
Cooking: 30 min

Yields 2 Servings

stampede centennial grilled cheese sandwich

Ingredients

1 cup (250 mL) cooked BBq pulled beef short ribs (recipe follows)
2 tbsp (30 mL) onion jam (recipe follows)
4 (1 cm) 1/2 inch thick slices of sourdough bread
2 tbsp (30 mL) unsalted butter softened
6 slices (each 1 oz - 30 g) Canadian Provolone
1/4 cup (60 mL) Canadian Blue cheese crumbled
1 vine-ripened tomato cut into wedges
2 tsp (10 mL) extra virgin olive oil
maldon sea salt

READY FOR REWARDS?

Preparation

Prepare BBQ pulled beef short ribs and onion jam before making sandwiches.

Place bread slices on a work surface; butter one side and turn over, buttered side down. Place one and a half slices of Provolone on two bread slices; top evenly with Blue cheese, BBQ pulled beef short ribs, remaining Provolone and bread, buttered side up.

Heat a large skillet or electric griddle over medium heat. Place sandwiches buttered side down and cook, turning once, for 3–4 minutes on each side or until golden brown and cheese has melted.

Meanwhile, in a small bowl, toss tomato wedges with oil and a sprinkle of salt; divide among plates. Cut grilled cheese in half diagonally and spoon onion jam on top. Serve immediately.

BBQ pulled beef short ribs:

In a 5–6½ quart (5–6.5 L) slow cooker, place 1 lb (450 g) beef short ribs, top with ¼ cup (60 ml) chopped onion, 1 sprig rosemary, 1 sprig thyme and 1 bay leaf. In a bowl, stir together 1 cup (250 ml) barbecue sauce, ½ cup (125 ml) water, 2 tbsp (30 ml) bourbon, 1 tsp (5 ml) grainy mustard, and a pinch each salt and pepper; pour over ribs. Cover and cook on low until meat is very tender, 6–8 hours. Discard rosemary, thyme and bay leaf. Remove ribs and discard bones. With 2 forks, pull meat apart. Skim fat from liquid, and stir in about ¼ cup (60 ml) of the liquid into the meat to moisten.

Onion jam:

In a small skillet, heat 1 tsp (5 ml) olive oil over medium heat. Add 1 cup (250 ml) thinly sliced red onion and 2 tbsp (30 ml) granulated sugar; cook for 5 minutes, stirring occasionally. Add 2 tbsp (30 ml) cassis liqueur and continue cooking for 15 minutes, stirring occasionally and adjusting heat as necessary. Add 1 tbsp (15 ml) apple cider vinegar and cook another 5 minutes, stirring frequently or until it reaches a jam consistency. Remove from heat immediately. Serve warm or at room temperature.