RadioBDC Logo
| Listen Live
< Back to front page Text size +

Judges say this is the best grilled cheese

Posted by Sheryl Julian  June 11, 2009 10:53 AM

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article


The recent Brattleboro, Vermont Strolling of the Heifers, in which calves are led through the town, is held to help save family farms. This year, the event included a grilled-cheese sandwich cook-off. Each cook had to use Vermont cheese and Vermont bread.

Overall winner was Vermont Seasons Fine Catering, a Brattleboro company. Jamie Baribeau used Sicilian bread from La Panciata in Northfield Falls, Vt., aged Grafton Cheddar, Vermont Shepherd sheep’s milk cheese, pears in honey, smoked ham from Lawrence Smoke Shop, and grainy mustard. Can't wait to make my own!

Winning grilled cheese sandwich
Makes 1

1 tablespoon butter
2 slices thick crusty bread
2 thin slices ripe pear
1/2 teaspoon honey
2 ounces Vermont Shepherd cheese, thinly sliced
2 ounces Grafton 2-year-old Cheddar, thinly sliced
2 1/2 ounces shaved ham
1/2 teaspoon grainy mustard

1. Lightly butter 2 slices of bread (Save 1 teaspoon of the butter.)
2. In a skillet, melt the butter. Saute the pear for 1 minute. Add the honey and remove from the heat.
3. Set the cheddar on the nonbuttered side of the bread. Add the pear and ham. Spread the mustard on the ham. Top with Vermont Shepherd cheese and the bread, buttered side up.
4. On a griddle, cook the sandwich until it is crisp and golden. Adapted from Vermont Seasons Fine Catering

About Dishing

What's cooking in the world of food.


Sheryl Julian, the Globe's Food Editor, writes regularly for the Food section.

Devra First is the Globe's food reporter and restaurant critic. Her reviews appear weekly in the Food section.

Ellen Bhang reviews Cheap Eats restaurants for the Globe and writes about wine.

The Recipe Box Project:

If you want to contribute a recipe to The Recipe Box Project, please write it below. Also tell us where you got it (package box, cookbook, mom, friend -- include the name). We're looking for the kinds of dishes that people grew up on, that were served at family suppers, that tell a story, that are typically New England, or that you brought with you from a far away place to New England. We will print one of the recipes in the Food section once a month. To ask any questions, write to Debra Samuels, who is overseeing this project, at To discuss your recipes, click here.