Monster Muenster Grilled Cheese

 A Teen Guide to Fast, Delicious Lunches, p. 30

2 tablespoons raspberry preserves

1 tablespoon coarse ground mustard

1 or 2 jalapeno slices

Butter

3 slices Muenster cheese (about 2 ounces)

2 slices whole grain bread

In a blender, combine the preserves, mustard, and jalapeno slices. 

It blends well, I promise.

Blend together into a sauce.

Spread a little butter on both slices of bread. Put one piece of bread in the skillet, butter side down. Lay on the slices of cheese, and place the other piece of bread on top, butter side up.

I know there's a Great Grilled Cheese Debate about whether you're supposed to put the butter in the pan or on the bread. I don't have a stake in the game either way.

Heat the skillet on medium. After about two minutes, flip the sandwich with a turner. Cook on the other side for another minute or until the bread is golden and toasted.

These did come out looking pretty choice, though.

Remove the grilled cheese sandwich from the skillet with the turner. Cut in half. Dip the sandwich in the sauce to eat.

Gotta love a finger-food meal!

My Rating: 4/5 "Sooooo cheeesy and good! When you pull apart the halves of the sandwich the cheese makes this gooey bridge between them and it's glorious. I was a little concerned about the dip; when I tasted it by itself I wasn't a fan. But when it's combined with the bread and cheese it's pretty glorious!"