Celebrate Grilled Cheese Sandwich Month at South Water Kitchen

April is National Grilled Cheese Sandwich Month (as if we needed a reason to celebrate). I digress. If you want to try something a bit different, head to South Water Kitchen in Chicago where Executive Chef Roger Waysok has crafted a hybrid PB&J Grilled Cheese for menu. The sandwich is made up of Pear, Brie & blueberry Jam.

Or, if you’re the adventurous type and want to craft your own, Waysok shared his recipe with us:

PB&J Grilled Cheese

Serves 1

• 4 slices brie cheese
• ½ pear sliced
• 2 table spoons blueberry jam
• 2 slices whole wheat bread
• 2 tablespoons butter

Spread jam evenly over one side of each piece of bread.  Put the cheese on top of the jam, then place pear on cheese. Heat 2 tablespoon of the butter in a skillet or grill on medium to low heat and when melted add two pieces of bread from the sandwich. Cover pan to allow cheese to melt. When cheese is melted and the bread is nice golden brown it is ready.  Flip one side on top of the other and remove from pan.