Spring Gruyère Grilled Cheese
A Spring Gruyère Grilled Cheese sandwich on sourdough bread with chive butter, raspberry jam, sweet pickles, prosciutto, and melted Le Gruyère AOP cheese.
- For the Sweet Pickles:
- 1/2 cup granulated sugar
- 1 cup white wine vinegar
- 1/2 cup water
- 1 teaspoon kosher salt
- 1/2 lb thinly-sliced cucumbers (approximately 1/16”)
- For the Raspberry Jam:
- 12 ounces raspberries
- 1/2 cup honey
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/4 cup water
- Kosher salt
- For the Chive Butter:
- 1/4 pound salted butter, softened
- 2 tablespoons minced fresh chives
- 1 tablespoon chopped fresh dill
- 1 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- Freshly-cracked black pepper
- For the Sandwiches:
- 8 slices sourdough bread (approximately 1/4” thick)
- 1 (6-oz) block Emmi Le Gruyère AOP cheese, shredded
- 2 ounces thinly-sliced prosciutto
- 4 tablespoons unsalted butter
- For the Sweet Pickles: Place the cucumbers into a heat-proof bowl. Combine the sugar, vinegar, water, and salt in a small saucepan. Bring the liquid to a boil. Pour the liquid over the cucumbers. Let sit for about 30 minutes, fully submerged.
- For the Raspberry Jam: Combine the raspberries, honey, lemon zest, lemon juice, water, and a pinch of salt in a 2qt saucepan. Bring the mixture to a boil over medium-high heat. Boil for 3 minutes. Reduce the heat to medium-low and simmer for 20 minutes, stirring often. Reduce the heat to low and simmer for a final 10 minutes.
- For the Chive Butter: combine the butter, chives, dill, granulated garlic, and onion powder in a mixing bowl. Season with freshly cracked black pepper. Mix to combine.
- For the Sandwiches: Lay the bread out. Spread the chive butter onto each slice. Set 4 “top” slices aside. Layer the raspberry jam, Gruyère cheese, sweet pickles (drain the liquid off first), and prosciutto onto each “bottom slice”. Close each sandwich with the top slice.
- Heat a large 12” skillet over medium heat. Add 2 tablespoons of butter and let it melt. Carefully transfer 2 of the sandwiches to the skillet. Cook on one side until golden brown, about 2 minutes. Flip the sandwiches over. Cook for another 2 minutes. Cover the skillet with a lid and finish cooking for another minute, or until the cheese is melted. (Lower the heat as needed throughout the cooking process if the bread is getting too dark.)
- Transfer the sandwiches to a cutting board and repeat with the remaining 2 tablespoons of butter and sandwiches. Cut each sandwich in half and serve immediately.
- Note: To make this grilled cheese simpler, you can use store-bought sweet pickles (thinly sliced) and store-bought raspberry jam.