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