A Squared: Heaven in Vermont Grilled Cheese

Tuesday, November 12, 2013

Heaven in Vermont Grilled Cheese

I don't know about where you live, but here in Chicago it is starting to get chilly and the sky gets dark super early-- thank you, Daylight Savings Time. Sidenote: Dusk at 3 PM is not good for office productivity.

On nights like these when it's cold and dark out, I really crave something that's quick and comforting for dinner-- like a grilled cheese sandwich. Grilled cheese is a perfect quick, easy, and filling weeknight dinner and it can be made with countless different bread, cheese, and filling combinations.

Recently, I made these delicious Heave in Vermont grilled cheese sandwiches for dinner and they were a big hit. The sandwiches features the delicious combo of sharp Cabot cheddar cheese and real maple syrup with some smoky salty applewood smoked bacon. It's the perfect way to highlight the flavors that Vermont is known for. I served these sandwiches with a simple mixed green salad to round out this dinner and it was a home run!

Heaven in Vermont Grilled Cheese

Makes 2 servings  


  • 1 Tbs. Cabot Salted Butter 
  • 4 slices whole wheat bread, preferably organic 
  • 4 oz. Cabot Seriously Sharp Cheddar, sliced 
  • 6 slices applewood smoked bacon, cooked until crisp *I used Neuske's
  • 2 tsp. pure maple syrup


1. Melt butter in large skillet over medium-low heat.

2. Top two bread slices with cheese and bacon. Drizzle with maple syrup and press remaining bread slices on top**

3. Transfer to skillet and cook slowly until golden on underside, reducing heat if needed. Turn and cook until sandwiches are golden on second side and cheese is melted.

**I'd recommend drizzling the maple syrup on the insides of the bread slices so it can be absorbed.
Editor's Note:  Products were provided by Cabot Creamery at no cost, however all of the opinions expressed here are my own. Thanks again, Cabot!

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