2016 Second Place Winner: The Garden of Eden Grilled Cheese

  • Chef: Adrienne Vradenburg
  • Ready in: 30 mins. approx. or less
  • Serves: 3-4
  • Complexity: medium
2016 Second Place Winner:  The Garden of Eden Grilled Cheese


  • 1/2 lb. thick bacon
  • 3 tbs. Rumiano Organic Butter - divided
  • 2 garlic cloves - chopped
  • 4 oz. apple cider or cider beer
  • 2 tbs. Dijon mustard
  • 2 tbs. ginger root - grated
  • 3 Apples - Use a variety of apples for color (dice 1/2 c. of apples for chutney)
  • 3 whole figs minced
  • 1 tbs. corn starch (dissolves in cold water first)
  • 4 oz. Rumiano Sharp Cheddar- cubed
  • 1/2 c. heavy whipping cream
  • 8 Slices of Bread (Sourdough, Holland Dutch, Potato)
  • 8 fresh chive leaves
  • 3/4 c. mustard greens


For the Bacon: Fry the bacon in a hot skillet. Place on a paper towel to soak up excess fat. For the Apple-Fig Mustard Chutney: 1. In a small saucepan, heat 1 tbs. of butter. Add chopped garlic. Cook at medium-high heat for 2 minutes. 2. Add 4 oz. apple cider beer, Dijon mustard, 2 tbs. grated ginger root, 1/2. c. diced apples, and figs. Stir. 3. Add the corn starch. Stir. Bring the mixture to a boil. Simmer for 10 minutes to thicken. For the Sharp Cheddar Sauce: In a small bowl, add the cubed Rumiano Sharp Cheddar. Also, add 1/2 c. of Heavy Whipping Cream. Microwave for 2 minutes until all cheese is melted; stir every 45 seconds. To assemble the grilled cheese: In a large pan over medium-high heat, melt 2 tbs. of Rumiano butter. Add all of the slices of bread - coat both sides of the bread slices with the butter. For the bottom slices only, add 1 slice of Rumiano's Fontina Cheese. Toast until the cheese is melted. On the bottom slices of bread, add fresh chives and crispy bacon. Layer with thinly-sliced apples. Use one of each type of apple if available. This provides great color and flavor to your grilled cheese. Top with the Sharp Cheddar Cheese sauce. Add the Apple-Fig Mustard Chutney and the top slice of toast.

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