I’m so excited about this post! This post is my creation for Kitchen PLAY’s Side Car Series Event sponsored by Jarlsberg USA. Seeing as grilled cheese is one of my all-time favorite meals, you can imagine my enthusiasm when Kitchen PLAY asked me to help “Celebrate Grilled Cheese Month- Jarlsberg Style.” No need to twist my arm.
The assignment was to create my own, unique version of a grilled cheese sandwich featuring Jarlsberg cheese. For this very special event, I wanted to create the ultimate grilled cheese sandwich, something you won’t soon forget. I thought long and hard and decided that such a simple sandwich had to be comprised of the best of the best ingredients.
I started with gorgeous, fresh baked whole wheat sourdough.
It was a great start. But what about the filling? It had to be a show stopper.
Mushrooms, arugula, and my secret weapon…black truffle oil. The perfect way to dress up a Jarlsberg grilled cheese.
But no grilled cheese sandwich is complete without butter, so into a pan went the mushrooms and a pat of butter.
Next, I added a bit of arugula, black truffle oil, and salt and pepper.
Then, it was time for the bread. Buttered and toasted on both sides, of course.
Smeared with tangy mustard. It’s the perfect compliment to the rich, melted Jarlsberg and earthy truffle oil.
And now, the star of the show, sweet and nutty Jarlsberg cheese!
It’s a beautiful thing.
Being the taste tester has its perks.
This sandwich lasted about two seconds…just long enough to get these shots.
Creating this recipe was such a fun experience! Thank you Kitchen PLAY and Jarlsberg for inviting me to help celebrate Grilled Cheese Month! To make this sandwich at home, follow the recipe below. But, before you do that, read on about Jarlsberg’s exciting giveaway!
In celebration of Grilled Cheese Month, Jarlsberg is giving away free samples of their new “Toast-a-bags” (which allow you to make grilled cheese in your toaster! oh yeah!). For more information visit JarlsbergUSA to find out about receiving one of these plus a coupon.
Ingredients: (1 sandwich)
1/3 cup shredded Jarlsberg cheese
1 (generous) teaspoon dijon mustard
1 teaspoon truffle oil
1/2 cup mushrooms (chopped/sliced)
1 cup arugula
2 slices of whole wheat sourdough bread
2 tablespoons butter (divided)
a pinch of salt and pepper
Directions: In a sauce pan on medium heat, sauté the mushrooms in 1 tablespoon of butter for about 2 minutes. Add in the arugula, salt, pepper and truffle oil and stir until arugula becomes slightly wilted. Turn off heat and set aside.
Butter both sides of each slice of bread and, in a separate pan on medium heat, toast the bread. Once toasted, spread the dijon on one slice of the bread (the inside of the sandwich) and top with the arugula/mushroom mix. Top the other slice of bread with the shredded cheese. Cover the pan with a lid until the cheese melts. Press the other slice of bread on top and press sandwich together. Slice diagonally and eat. Serve with a side of arugula and more dijon for dipping.
*This original recipe was created for the Kitchen Play Sidecar Series, sponsored by Jarlsberg. I was compensated for my work creating an original recipe using Jarlsberg cheese.
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