How My First Chef Job Led to the Grilled Cheese I’ll Never Get Over
The brunch sandwich that still lives rent-free in my head.
I said I was going “offline” this weekend… but then I started thinking about this grilled cheese. And well, here we are.
It’s Saturday morning, I’m moving a liiiittle slow, and this is exactly what I want to eat right now.
I couldn’t not send it to you. And this one? It’s special. It’s got history.
I started making it back when I was fresh off MasterChef and landed my first kitchen job at Fable, a restaurant in Vancouver. I was a total rookie at the time, chopping parsley for hours, too scared to take a break, literally eating the herb scraps to stay upright.
But. They had a grilled cheese on the brunch menu made with rich melted cheese, bright herby pesto and sweet tomato jam…and honestly, I’d dream about it. I thought the flavor combo of those three ingredients together was absolutely addictive, and I got hooked. I started recreating the recipe on my days off, and tweaking it, adjusting it and…helllloooo, this sando was born.
It’s hands-down my favorite way to make a grilled cheese, and I’m sure I’ll never get over it.
Crispy sourdough, sharp cheddar, bacon, tomato jam, pesto, and a golden cheddar crown that takes it completely over the top.
It’s indulgent. It’s nostalgic. And if you’re suddenly starving, welcome to my morning.
Let me show you how to make it, cheddar crown and all. 👇
Paid subscribers get the full recipe, including:
The exact grilled cheese recipe I still crave years later
My go-to tomato jam (fast, foolproof, and weirdly addictive)
Step-by-step instructions for that golden cheddar crown
Chef tips to make it extra crispy and over-the-top
And because I want you to nail this one, paid subscribers can reply to this email with any questions while you're making it. I’ll answer every one. :)
👇👇👇👇 Eat UP!