Can grilled cheese be “fancy”? I kinda feel like this one is…
…Or at least pretty darn sophisticated. Locally made rosemary chicken sausage, sweet and spicy Peppadew peppers, and soft and creamy goat’s milk gouda combine between two slices of fluffy sourdough bread, to make one of the tastiest grilled cheese sandwiches you will ever try.
The idea for this grilled cheese actually stemmed from a seasonal pizza I remember trying from my favorite local delivery place—Pagliacci’s. It included the same Peppadew peppers and sausage, and I just loved how the flavors mingled together. I swapped mozzarella for a goat gouda, because I think that Peppadew peppers go awesome with goat cheeses.
This grilled cheese isn’t super ooey-gooey cheesy like my naan grilled cheese. It’s just creamy enough to hold together all the delicious fillings between two perfectly golden and crunchy slices of sourdough bread.
Like I said, I used a locally made rosemary sausage (from Uli’s!), but any tasty chicken sausage will work. I think a chicken-apple sausage would be lovely! As for the cheese, I used this goat’s milk cheese, but any goat cheese that you can grate (so, not the super soft spreadable stuff) should work. The Peppadew peppers are sold at a lot of specialty grocery stores (I got mine on AmazonFresh), but you can also buy them direct, here.
Guess what happened right after I took all these photos? I was putting the plates on the table so Mikey and I could eat these tasty sandwiches for dinner, but I guess I must have set mine down a bit too quickly… The resulting velocity caused 1/2 of my sandwich to fly off the plate and onto the floor. And, since Rook sheds like crazy, it was of course covered in a thin coating of dog hair…Into the trash it went. It was a sad, sad occurrence
Rosemary Chicken Sausage, Peppadew Pepper, and Goat Gouda Grilled Cheese
Yield: 2 grilled cheese sandwiches
- 1 large rosemary chicken sausage (not pre-cooked)
- 1/2 tbsp olive oil
- 4 thick slices soft sourdough bread
- 2 tbsp unsalted butter, softened
- 3 and 1/2 ounces gout gouda cheese, shredded
- 10 Peppadew peppers
- In a small sauté pan, heat the oil over medium-high heat. Squeeze the sausage out of its casing and into the pan. Break in up with a wooden spoon. Cook until browned and cooked through. Transfer to a bowl and set aside. Wipe out the pan.
- Spread one side of each slice of bread with about 1/2 tablespoon of butter.
- Heat the pan over medium heat. Place two of the slices of bread into the pan, butter side down. Top each with 1/4 of the cheese. Follow with the sausage, and 5 peppers on each. Finish off with the rest of the cheese and top with the second slice of bread, butter-side up.
- Cook for 5-8 minutes on the first side before flipping and cooking for another 5 minutes or so, unil the cheese is melted, and the bread is toasted golden brown.