This signature grilled cheese sandwich is layered with three kinds of cheese between thick, buttered brioche bread, along with apricot chutney, roasted red peppers and avocado. Next time someone asks what one thing you’d take to a deserted island, this is your answer.
"This sandwich is the perfect balance of sweet and savory. It’s our signature grilled cheese sandwich at simplethings and folks love it!" – Andy Paxson of simplethings
8 slices brioche bread, sliced ½” thick
4 tablespoons (2 oz) prepared apricot chutney
8 slices Tillamook Baby Swiss Cheese
12 slices jarred roasted red peppers
4 teaspoons crumbled blue cheese
8 slices Tillamook Monterey Jack Cheese
4 tablespoons (2 oz) Tillamook Unsalted Butter
2 avocados, sliced
Heat your skillet or flat top to medium heat. For each sandwich: On your first slice of bread spread 1 tablespoon of apricot chutney. Top with 2 slices of Tillamook Baby Swiss Cheese. On your second slice of bread, place the roasted red peppers and 1 teaspoon crumbled blue cheese. Top with 2 slices of Tillamook Monterey Jack Cheese. Place the 1 tablespoon of butter in the skillet and swirl to melt. Place both pieces of bread in skillet and cook until cheese begins to melt. Check bread often to ensure even browning – brioche browns quickly! When cheese is melty, place avocado slices atop one side and assemble sandwich. Cut down the middle and enjoy! Repeat for each consecutive sandwich.