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