We asked our Market Cheesemongers what their favorite Oregon cheeses are, then melted them on toasty Market Bakery Challah Bread with honey, mustard and pickled onions to create this crazy, melty and crunchy monster sandwich! Give it your personal touch with your favorite cheeses, jams and condiments or sliced meats. And don’t be afraid of the habanero mustard or honey – they both add a pleasant touch of heat to the molten cheeses.
Serves: 2
Difficulty: easy
Prep time: 10 minutes
Cook time: 8 minutes
Diet: can be GF/vegetarian (sub GF bread)
Ingredients
2 T Koa Roots Garlic & Onion Smoked Brown Butter
4 slices Market Bakery Challah Bread
1 oz Vintner’s Kitchen Habanero White Wine Mustard
3 oz La Mariposa Chubut, sliced thin
3 oz Don Froylan Queso Oaxaca, sliced thin
3 oz Face Rock Creamery Aged Cheddar (or other, as desired)
2 oz Portland Creamery Herb de Provence Chèvre
1 oz Kelly’s Habanero Honey
2 oz Olympia Provisions Pickled Sweet Onions
Steps
Warm a nonstick skillet over medium heat. Add 1 T brown butter to pan and lightly brown challah slices.
Remove bread from skillet to build sandwich, keeping pan warm. On toasted side of bread (this helps cheeses melt quickly and gives a toasty crunch to both sides of bread), spread mustard, layer cheeses (spread goat cheese under top piece), drizzle with honey, top with onions, then add top piece of bread.
Add remaining 1 T of brown butter to pan and return sandwich to skillet. Cook approx. 3 min per side, being careful not to scorch butter or bread. Serve hot.
