Farmers’ Market Finds: Brioche Grilled Cheese with Fresh Scapes
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What’s Up, Hungry People!
We’ve finally settled into our new digs in Medina, Ohio and let me tell ya, it’s such a cozy place! Every Saturday, the Historic Square transforms into a bustling farmer’s market. And because we’re sort of nestled in the countryside, you can bet your bottom dollar that what the local farmers offer is fresher than fresh.
Here’s What We Picked Up
This week was a real treat for the taste buds. I snagged some brioche, garlic scapes, and a selection of amazing grass-fed and raw milk cheeses. Now, let’s talk cheese for a sec. Nick and I are all about that spicy life, so we went for some daring options.
We opted for raw milk pepper jack, grass-fed habanero, and—just to balance things out—a grass-fed mozzarella. Trust me, if you’ve never tried raw milk cheese, you’re missing out. It has this rich flavor that you’ll want to experience over and over—oh, and it’s better for you, too. More cheese, please!
Brioche Grilled Cheese with a Twist
Everyone knows brioche is the go-to bread for French toast, right? Its ability to soak up liquids while maintaining its structure is what makes it so perfect. So, I got to thinking, “Why not use brioche for grilled cheese?” Imagine having bread that’s crispy on the outside but can hold a whole lot of cheesy goodness on the inside.
Here’s What You Need
- Brioche: The backbone of your grilled cheese, offering a rich, buttery flavor and ideal texture for grilling.
- Butter: Adds that crispy, golden-brown exterior when you grill the sandwich.
- Pepperjack Cheese: Brings in the heat and complexity, offering a spicy kick to your sandwich.
- Mozzarella: This cheese contributes a gooey, stretchy texture, helping to bind all the flavors together.
- Habanero Cheddar: Adds another layer of heat and sharp cheddar flavor, making the sandwich more dynamic.
- Fresh Scapes: Optional but recommended for an added garlicky touch and a slight crunch.
- Fresh Basil Leaves: Introduce a fresh, aromatic note that complements the cheese and sauce.
- Pizza Sauce: Gives a tomato-based tanginess, serving as a stand-in for the classic tomato soup dipper.
The Cheesy Process
I loaded up my slice of brioche with a generous helping of all three cheeses. And because I didn’t have any tomato soup handy, I decided to mix things up by adding a tablespoon of pizza sauce.
But wait, there’s more! Fresh basil and garlic scapes joined the party for an extra punch of flavor. Once all the ingredients were in place, it was time to cook. Just toss that knob of butter into a skillet and fry that baby until it turns golden brown and the cheese melds into a gooey, sticky masterpiece.
Ready to make the brioche grilled cheese of your dreams? Trust me, the blend of cheeses, the richness of the brioche, and the tanginess of the pizza sauce will make you a grilled cheese convert. And if you’ve never tried using optional add-ins like scapes or fresh basil, now’s the time to start. It’s a sandwich that offers so many layers of flavor, you’ll wonder how you ever settled for anything less!
Brioche Grilled Cheese
Ingredients
- 2 slices brioche
- 2 tablespoons butter
- 1 slice pepperjack cheese
- 1 slice mozzarella
- 1 slice habanero cheddar
- 2 tablespoons fresh scapes chopped (optional)
- 4 fresh basil leaves
Instructions
- Preheat a skillet over medium heat and add the butter.
- While the butter is melting, assemble the sandwich so that the pizza sauce, basil, and scapes are between the slices of cheese in the center.
- When the butter starts to foam, add the sandwich to the skillet.
- Grill the sandwich until it's golden brown and the cheese has melted, which should take about 3-4 minutes per side. Serve hot and enjoy!
