Raisin the Cheese Grillin’ Sandwich recipe

Servings: 4 (double-decker) sandwiches

Get the Grill Pan!

It’s National Grilled Cheese month so we are raisin’ the celebration by building a two-story sandwich out of raisin bread slices stuck together with fig preserves and of course glorious cheese -- melted and gooey. Watercress adds nutrition and an edgy peppery taste. Our ridged grill pan with Teflon™ nonstick coating makes the job a cinch, toasting this wildly popular comfort food by literally leaving its authentic mark with what has made it so famous –it’s warm, oozy grillability.



1 loaf raisin bread

½ cups or more fig (jam) preserves

12 ounces Cheddar cheese, or 12 (1-ounce) slices

8 slices applewood smoked (or other) bacon, cooked and cut in half

1 bunch watercress or substitute with spinach

½ cup organic Ranch dressing

[Click for larger image] 

[Click for larger image]


Toast 4 slices of bread and meanwhile, smear 8 slices of the bread with fig preserves. Build the sandwich by adding cheese to each slice, then half a slice of bacon and then watercress. Place a slice of the toasted bread overtop 4 of the slices and then smear the top of the bread with ranch dressing. Turn the remaining 4 slices overtop and then spread each slice with ranch dressing. Press lightly with your hand to hold together. Lift with a spatula onto a Tramontina™ Ridge Grill Pan with Teflon™ nonstick coating. Over medium heat, cook the sandwiches on each side, pressing down lightly so that the cheese melts. Remove from the pan and serve.