Epic Grilled Cheese!

I got totally inspired by my newest gourmet food find! Stonewall kitchen has been one of my favorite companies for Jams other than My hubby's grandma who we call Big G (she is this tiny little lady so it's funny!) she makes the best Jams ever. Her blackberry jam is the ONLY kind I will put on a peanut butter sandwich...like ever. 

Anyways back to my find, so here was my thought process. Maple Bacon Onion Jam! Amazing alone but what about on a grilled cheese? 

Next up the perfect bread to accompany the jammy goodness. Crusty Sliced French. Good chew and still nice and crispy on the outside.

Now for the cheese...this was a bit harder to decide. Sharp Cheddar? Good. Havarti? Good. But, Creamy suductive French Brie? You bet your Ass! 

So with those 3 it would be awesome alone but it can be so much more! I decided on adding in some Boars Head oven gold roast turkey too!

Now I'm sure we all know how to successfully build a grilled cheese. However this is not your everyday sandwich so gather everything up and get started.

First slater the insides of your bread generously with The maple bacon onion goodness. 

Slice up your Brie and lay it on the jam.

Pile on your roast turkey. If you happen to have some thinly sliced Granny Smith Apple, it will only make this cheesy masterpiece even better.

Butter your bread outsides, don't skimp here the only thing that makes this crispy and golden on the outside is the butter. Don't even ask about a substitute...I have non to recomend that would not compromise the flavor profile.

In a hot grill pan, lay a couple sandwiches on the pan and let it hang out for a bit. Butter the top sides. Try not to mess with it until it is perfectly golden brown with beautiful grill marks. Now you can give it a flip and admire your patience payoff.

Give the other side the same amount of courtesy and get golden brown.  Now I like to place my finished sandwiches on a cooling rack to avoid one size getting soggy from the heat. Let it sit for about 3-5 minutes. Move to a cutting board and slice it up.

Serve along side a salad and call it dinner! 

Happy Cooking!

* I was not sponsored or compensated by Stonewall Kitchen. I just like it...but if they want to give me free stuff to try, by all means I'm ready!