I’m going to make this quick, as I have a piece of information that must be shared immediately. Ladies and gentlemen, something monumental happened in Houston, TX last weekend.
I cracked the code of Urban Standard’s grilled cheese and the ALL important balsamic jam.
I guess it wasn’t “cracking” the code so much as googling the mess out of every possible combination of words and finally stumbling upon a Birmingham News Food Detective column (for the balsamic jam) and a random blog outlining the different types of cheeses used. Armed with this information, I got to work.
Here is my version of this masterpiece (it’s pretty true to the original):
For the balsamic jam:
3 tablespoons of grape jelly
1 tablespoon of balsamic vinegar (I used my wonderful, pricey Zingerman’s balsamic– next time I will go for a cheaper version)
(This made enough jam for about 3 servings, so adjust as needed)
For the sandwich:
Provolone (not smoked)
Boursin cheese (just the regular old garlic and herb variety)
And lots of butter, of course
Hopefully we all understand how to make a grilled cheese. Go at it, and then when you’re finished, serve with the balsamic jam for dipping.
I imagine this balsamic jam would be good on other sandwiches as well. Turkey with caramelized onions, for example…