Being a grown-up is pretty awesome in my eyes mainly based on the novelty of food based freedom that never wears off. We’re talking the ability to have dinner on my lap whilst curled up watching Game of Thrones. Being able to eat a pot of humus and class it as dinner. Being allowed to throw alcohol in anything humanly possible. Eating an awesome grilled blue cheese sandwich in the name of blogging research. Tell me this isn’t a pretty good life?
If you’re ever in London and have a chance to swing by Borough market then please do it. There is a shop called Une Normande A Londres who sell the most amazing quince paste. A quivering slice of sweet perfection. Every time I go to Borough I have to pick up a slice, and about five different cheeses too. It’s the perfect pairing to cut through a salty blue cheese and is a must for anyone who loves their cheese. So what do you get when you have salty blue cheese, sweet quince paste and crunchy grapes? Melt them all together to make a pretty dang awesome blue cheese sandwich.
This is less a cooking job, more a slap it all together, toast it off and marvel in your awesomeness kinda job. We take thick cuts of soft white bread, spread one side of each sandwich with a generous helping of quince paste. On the other side we pile high blue cheese and top with quartered grapes. Then it’s a case of melting a knob of butter in a skillet and letting the pan do its magic.
Not long later we’re greeted with oozy, umptious grilled cheese of the most amazing kind. I could eat this every day and die a happy, high cholesterol woman. But life is too short to not enjoy a grilled cheese sandwich every once in a while – totally guilt free.
Ingredients (serves 2)
4 slices of thick cut white bread
2 tablespoons (about 50 grams) quince paste
75 grams good blue cheese, crumbled
Small handful of red grapes, quartered
Knob of butter, roughly 20 grams
1. Gently heat a skillet over a low to medium heat.
2. Split the quince paste between two of the slices of bread and spread to cover the slices. On the remaining two slices pile on the crumbles blue cheese and top with the quartered grapes. Place the quince covered slice on top, quince facing the blue cheese and grapes, and give it a gentle press.
3. Place the knob of butter into the skillet and turn the heat up to medium. Swirl the pan till the butter has fully melted and starts to gently foam. Place both sandwiches in the pan and cook for about 5 minutes each side, until the cheese is melted and both sides of bread are golden.
4. Remove from the pan, leave to cool for a few minutes, then slice in half and dive on in.