CKT Grilled Cheese with crispy sage
inspired by: Annie Campbell
Recipe Note: Easy
8 slices of good white bread (We like the sliced bakery bread from Standard Market)
8 slices of sharp or mild cheddar cheese
1 package of Boursin cheese
4 sage leaves
tomato soup for dipping
Assemble the grilled cheese sandwiches with the 2 slices of cheddar cheese on each sandwich and a generous spread of Boursin cheese. Heat a large cast iron pan over medium heat, add the butter and cook sandwiches (two at a time) covered until golden. Add more butter, flip, and remove sandwiches when the cheese is completely melted. Place on cutting board and slice into small triangles.
To make the crispy sage, heat a small pan with the olive oil over high heat, once hot add the sage. Cook for 30 seconds to one minutes. Place on a paper towel and pat dry. Chop and sprinkle with kosher salt. (The sage can be made a day ahead). Dust over the grilled cheese sandwiches.
Serve with a tomato soup dipper.
We also love this genius trick, if making a larger batch for a crowd!