Today after work I went with a couple work friends on a happy hour boat cruise. We walked over to Navy Pier and enjoyed the beautiful night on the water. While there we started talking about food. Big surprise! Somebody mentioned that there is a newer restaurant that opened in the city called Cheesie’s. It has all kinds of grilled cheese sandwiches. How awesome is that? I’ve haven’t been there yet because it’s kind of far away from me, but now that I know it exists I need to make the trip. Stat.
I like to think that this sandwich is an example of a fancy grilled cheese you might find at a restaurant that specializes in grilled cheese. It’s fun and different and nothing like the kind you make using Kraft singles. Nothing.
This grilled cheese has one of my favorite cheeses…Tallegio! OMG Tallegio is so good. If you’ve never tried it, make sure you do. We get ours from Whole Foods. I don’t like sopresata so I picked that part off, but sopresata compliments the grilled cheese perfectly. The peaches and honey are kind of sweet, the cheese is creamy and the sopresata was crisp and had a bite. All of the important components were there.
You’ve got to try this grilled cheese!
Grilled Cheese with Peaches, Tallegio, and Sopresata
- 2 pretzel rolls
- 4 slices sopresata
- 1 peach, cut into ½ inch slices
- 1 tablespoons honey
- 1/4 cup Tallegio cheese
- 2 tbsp butter, softened
- Cut the pretzel rolls in half lengthwise and butter the outsides of the bread. Shmear Tallegio cheese on the inside of the bottom half of each roll. Set aside.
- In a medium pan, cook the sopresata over medium heat until crisp, about a minute or two per side. Transfer ‘sopresata chips’ to a paper-towel lined plate for use in a few minutes.
- Drizzle honey on top of the peaches. Flip peaches over and drizzle honey on the other side as well. Add to another pan and cook over medium heat until softened, about 3 minutes per side.
- Take the sandwich rolls and layer 2 pieces of sopresata on top of the Tallegio cheese, then top with the peaches. Put the tops on the rolls and cook in same pan you used to crisp the sopresata. The Tallegio cheese is already soft so you just want to heat the sandwiches through, about 3 or 4 minutes per side. Serve immediately.