This grilled cheese recipe is a flavor bomb

This grilled cheese recipe will show you how to make one of my favorite creations. The diverse flavor of the sandwich pulls your taste buds (and emotions) from left to right as you nom down on this amazing (vegetarian) grilled cheese sandwich.

Two pieces of crispy buttered sourdough, harboring: smoked mozzarella, Brussels sprouts slaw, roasted butternut squash, garlicky aioli, and blueberry jam.

That’s right. Blueberry jam. Step up your grilled cheese game and add this plant-based luxury of a sandwich to your culinary repertoire!

How to make the best grilled cheese

2 slices sourdough bread

4 slices smoked mozzarella

4 Tbsp blueberry jam

2 Tbsp aioli

1/4 Cup Brussels sprout slaw

1/2 Cup roasted butternut squash slices

You can use any squash to make this grilled cheese sandwich. I prefer using delicata and patty pan to give a sweet, earthy, vegetal squash taste!

The smokiness of the cheese is great, but this also works well with Brie. Another substitution could be the type of sweetness you use.

I personally love the flavor combination of blueberries and squash, with a rich cheese.

Aioli

1 egg yolk

1/4 tsp dijon mustard

4 cloves garlic, chopped

2 tbsp water

6 fl oz olive oil

1/2 lemon, juiced

salt

sugar

Start by mixing together your egg yolk, dijon, garlic, water, and lemon juice. Slowly pour your oil into the bowl while whisking.

This will emulsify and create your aioli. Adjust seasoning with salt and sugar. Add more oil if you would like it thicker.

This must be done while whisking and be sure not to pour too fast! You want this to be a vehicle of flavor for your grilled cheese sandwich.

Roasted butternut squash

1 ea butternut squash

olive oil

salt

pepper

Peel your butternut squash and slice it very thin. If you do not have anything that can do this, use a vegetable peeler to peel off slices.

Dress with olive oil, salt, and pepper and roast at 375 degrees F until they are cooked through. This should only take 6-8 minutes.

The texture of the squash should contrast the sourdough of your grilled cheese sandwich. This will create a multi-textural (delicious) experience.

Brussels sprout slaw

6 ea brussels sprouts, sliced

1/2 lemon, juiced

red cabbage (optional)

salt

pepper

Cut your brussels sprouts in half. Face side down, begin to slice them. This will create your slaw. Dress with lemon juice, salt, and pepper.

Blueberry jam

1/2 cup blueberries

1/4 cup sugar

1/2 lemon, juiced

salt

In a small saucepan, combine all of your ingredients. Cook down until the juices become thick and coat the blueberries. Reserve in the refrigerator until ready for use.

The assembly of the greatest grilled cheese

Take your sourdough slices and lather on aioli on each side. Place down your slaw, brussels sprouts and cheese. Heat up a saute pan on medium heat and add a few tablespoons of butter and chopped garlic.

Place your bread slices down and toast them in the pan. When the bottoms are a rich brown, place the pan in the oven to melt the cheese. Once the cheese has melted, spoon on your blueberry jam onto your grilled cheese sandwich.

Place one slice on top of the other and transfer to a plate.

Enjoy this grilled cheese with a nice lemonade and a french macaron for dessert!

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