Grown-Up Grilled Cheese with Cherry-Walnut Compote, Bacon & Brie
1⁄2 cup dried cherries, chopped
1⁄4 cup black cherry jam
1 tablespoon grand Marnier
Butter, for grilling
4 slices sourdough bread
4 slices bacon, cooked crisp
2 ounces brie, sliced
2 ounces goat cheese, at room temperature
1⁄4 cup toasted walnuts, finely chopped
Coarse sea salt, for seasoning
Freshly ground black pepper, for seasoning
Confectioners’ sugar, for serving
In a small bowl combine the cherries, cherry jam and Grand Marnier. Set the compote aside.
Heat a sauté pan over medium-high heat. Butter one side of each bread slice. Lay two slices of bread, buttered side down.
Place two slices of bacon on each slice. Layer half the Brie and half the goat cheese on top. Fold the walnuts into the compote, and spread a generous spoonful onto the bread slices.
Season to taste with salt and pepper. Place the sandwich in the pan, buttered side down, and top each with the remaining slice of bread, buttered side up.
Grill the sandwiches until the bread is golden and cheese has melted, 2 to 4 minutes per side. Serve each sandwich sliced and dusted lightly with the sugar.
Makes 2 sandwiches
This recipe is featured in Patrick Evans-Hylton’s latest cookbook, Nuts, coming out in mid-2015 from Sasquatch Books (Seattle).