- Skillet Bacon Spread (preferably the one with Fennel and Pepper)
- Pepper Rings, Hot or Medium (I love Suhey brand at the moment)
- 1/3lb Cabot Clothbound Cheddar, give or take an ounce or two
- 2 Slices of Ciabatta Bread (ours is from Hudson Bakery)
- Olive Oil
One of the most unusual parts of working in the food industry is acknowledging obscure food holidays. April, for instance, is "National Grilled Cheese Month." There are certainly other important dates in April (Easter, my anniversary and my birthday, to name a few), but we will be putting time aside to celebrate melted cheese on toast. On each of the next five Mondays, we will be posting a "Cheesemonger's Grilled Cheese," to show you how those of us in the biz construct this culinary gem.
For our first installment, I offer the following recipe which is simple but bold and delicious. You will need the following items:
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