Sparrow + Cookshop pays homage to an iconic meal of our childhood – the grilled cheese – in honor of Grilled Cheese Month in April. Chef Monica Pope offers a recipe inspired by her winning grilled cheese creation on Top Chef Masters in 2010.


8 slices date bread (walnuts, fruit optional)

1 cup redneck cheddar cheese, grated

¼ cup Italian mascarpone cheese

½ cup blue heron feta cheese, crumbled

4 oz. container micro sprouts/greens like cilantro, mint, basil, radish sprouts, chickpeas

1 tbls pomegranate syrup

1 tbls maple syrup

¼ cup butter or olive oil to griddle bread

Kosher salt and freshly ground black pepper to taste


Butter bread. Mix the cheeses together. Spread onto bread. Add micro sprouts/greens. Griddle until toasted. Swizzle with pomegranate-maple syrup and season with salt and pepper. Yield: 4 servings.


Sparrow Bar + Cookshop
3701 Travis St.

Recipe provided by Studio Communications 

The Urban Swank Girls


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