Grilled Cheese with Honey Dates and Jalapeño

Offered by Chef Avery Hardin

(Serves 4)

Ingredients

8 slices rustic country loaf bread (Bob’s Well Bread is amazing)

1 lb cheese, grated (we like Beecher’s from Seattle, though any white cheddar would be great)

1/4 lb honey dates, split and remove pits (go see Travis at Santa Barbara’s Farmers Market, DaVall Date Gardens)

2 fresh jalapeños, thinly sliced

1/2 stick of salted butter, divided

In two large sauté pans on medium heat, melt the butter until it becomes foamy and slightly blonde in color.

Lay 4 bread slices in each buttered pan.

Sprinkle cheese evenly across all eight slices of bread.

Layer jalapeños and dates across all eight slices of bread.

When the cheese begins to melt, carefully use a spatula to flip one slice over on top of the other, and press lightly to melt.

Continue to flip and griddle until the exterior is golden, crusty, and delicious looking.

Serve and enjoy.