Go Back

Grammy Pammy's Grilled Cheese

Grammy Pammy
With delicious, blended flavors of cheese, sweet puree, and sweet peppers, this recipe is the ultimate rainy-day lunch!
Print Recipe Pin Recipe
Servings 2 people

Ingredients
  

4 slices artisan or Farm bread (I used pumpernckel swirl) , Salt & Pepper

3 or 4 oz. gruyere cheese sliced thinly or grated

3 or 4 oz. smoked gouda cheese, sliced thinly or grated

4 oz. sweet peppers, washed, seeds removed and thinly sliced into rounds

Seedless Raspberry Jam and Prune or Plum Puree (I prefer Smuckers Raspberry Jam and Beech Nut prune puree babyfood.)

Salt & Pepper

Instructions
 

Grate the cheeses, mix them up and set aside.

    In a small bowl, put 2 Tbls. of raspberry jam, and 2 Tbls. of prune or plum puree. Stir together and set aside.

      Wash and dry sweet peppers; remove ends and scoop out seeds (I just scooped out with a paring knife). Slice thinly into rounds.

        Heat a little olive oil in a small/medium pan over med/high heat. (I used non-stick, but I also really like my little cast iron skillet….just make sure yours is seasoned). Saute for 3-5 minutes or till soft. Remove from heat, add salt and pepper, and put in a small bowl.

          Put 2 slices of bread on a flat surface; divide puree between them and spread. Divide sauteed peppers and grated cheese between both slices, salt and pepper if desired. Top with remaining bread slices.

            Reheat skilled on med/high heat with a little more olive oil. Add sandwiches and loosely cover pan with cover or tinfoil. Heat for 3-5 minutes each side until browned and cheese is nicely melted.