Get ready to elevate your grilled cheese game with this local, sweet, and crispy rendition.

This is a home-run hit in my kitchen and is erfect for those busy spring evenings. Savour the classic goodness of three types of melted BC dairy cheeses and shaved ham from Johnston’s Pork (BC’s only pork supplier)—smashed between two slices of perfectly buttered and toasted bread from your local baker, accompanied with a honey and apple jam for dipping. 

Ham and cheese ingredients

• 2 slices of thick-cut bread (I like sourdough or a rustic loaf that you can cut thick slices of yourself) 
• 2 to 4 thin slices of ham (make sure it’s thin)
• Salted BC butter, softened
• 4 slices of BC dairy cheese (I like Gouda and cheddar) 

Method

1. Preheat a heavy pan over medium heat (cast iron or thick-bottom stainless steel works well).
2. Liberally butter one side of the two slices of bread.
3. Lay the cheese slices and ham slices on one piece of bread (on the non-buttered side), alternating between the two. Put the other slice of bread on top, buttered side up.
4. Lay the sandwich (buttered side down) on the preheated pan and cook until golden brown. Add two tablespoons of butter into the pan, flip, and cook on the other side until it’s golden brown on both sides 
1. Tip: While cooking the grilled cheese after you have flipped it, finely shave/grate BC Parmesan-style cheese liberally on top of the bread. Gently let the cheese crisp up, flip the sandwich over, and repeat on the other side.
5. Make sure the cheese is melted in the middle.
6. The goal is crispy, golden brown, and gooey! 

Honey and apple jam ingredients

• ½ cup BC honey 
• 1 teaspoon salt 
• ⅛ cup apple cider vinegar 
• 3 cups chopped apples, peeled and cored 

Method

1.  Simmer everything in a pot until the apples are tender and the liquid is reduced by three quarters. 
2. Puree everything together, or fork it all together to keep it chunky. 
3. Serve the grilled cheese sandwich with the jam and enjoy.