Grilled Cheddar with Mango-Chardonnay Jam: Grilled Cheese for Grown-ups - Easy

I've been experimenting with fancy-schmancy grilled cheese recipes lately, for a couple of panini programs I'll be giving at the Old Bridge Library in July.  I'm testing a lot of recipes. Lots and lots of testing.  Some more than once (in the interest of science, of course). This is one I have tested many many times ...

... tweaking with various herbs and such, until finally, after exhaustive investigation, concluded that sometimes simple is best.   My final version has just four ingredients, including the bread.

I used mango-chardonnay here, but since it was my souvenir from a winery in Israel and cost major shekels, I'll select a local-sourced high-quality jam or preserve for the program.

If your kids are like mine, they will go "eeww" at the idea of cheddar.  Or cheddar and jam.  Or jam that's not grape jelly. Save this one for yourself.

Grilled Cheddar with Mango-Chadonnay Jam

Yield: 2 servings 

4 slices thick hearty bread

2 Tbl. unsalted butter, softened

4 slices (3-4 ozs.) quality sharp cheddar cheese

2 Tbl. mango-chardonnay jam (or your favorite quality jam or preserves)

Heat a ridged grill pan or large skillet over medium heat. Meanwhile, lightly spread butter on one side of each of the bread slices. Flip the slices over and spread jam on each.  Cover jam with 2 slices of the cheddar, then top with remaining bread, butter-side up.  

Place sandwiches in the heated pan.  Press down on sandwiches with a spatula for a few seconds. Cook until the underside is browned and has those gorgeous grill marks, about 2 minutes. Flip sandwiches, pressing again for a few seconds, and cook until the other side is browned with grill marks and cheese has melted, about 2 more minutes.

 Cut each sandwich in half on the diagonal and serve immediately.