Take your grilled cheese game to the next level by lathering honey on the bread before you grill the sandwich.
The idea for this Beekeeper’s Grilled Cheese came courtesy of Dan Winter from Winter Apiaries in Wolcott, NY. The multi-generation Winter family [1] have been managing hives and keeping bees for over 50 years. Bonnie, Wayne, Dan, and the crew are experts on honey, bees, and the role of pollinators in a healthy ecosystem. Dan’s favorite way to eat honey? On a grilled cheese, of course (the trick is to add the honey before you grill it)…
Here at Runamok we rely on our close partnerships and collaboration with our beekeepers to share with you the very best honey and most unique flavors found in nature. It’s no doubt that we also rely on these same experts to share their secret recipes and favorite ways to enjoy the final product, too. So, without further ado:
Ingredients:
makes 2, because you’re going to want 2
- 4 slices of bread
- 3-4oz of cheese, sliced or shredded (we used Taleggio – a semi-soft, washed-rind cheese)
- softened butter (can also use mayonnaise or another spreadable substitute)
- Beekeeper’s Cut [2] honey (for an extra kick try with one of our hot honeys [3])
Heat a skillet on the stove over medium heat. Spread a layer of butter onto one side of each bread slice (4), then spread a layer of honey right on top of the butter layer.
Place two of the bread slices honey-side-down onto the skillet. Top both bread slices in the skillet with an equal amount of cheese, then add the remaining two bread slices on top with the honey side facing out. Flip and grill the sandwiches until both sides are golden brown and the cheese is thoroughly melted, then remove from heat (for best results, gently press the sandwiches with a spatula between flips).
Cut sandwiches in half for that gooey cheese pull, add some additional honey drizzle, and enjoy.