Last year, I celebrated the onslaught of autumn by publishing a grilled cheese recipe (grilled blue cheese on rye with autumn slaw), and I think I’ve just decided that I would like for that to be an annual tradition. In actual fact, last years was published in late August – but if I remember correctly, it had already started to get cold and rainy by that time and the general consensus was that autumn had come early. Either that or it was pure wishful thinking on my part because autumn is the best of all the seasons and I want it to last as long as possible.
This years grilled cheese recipe started in the making when I saw (somewhere on the internet, I don’t remember where) boiled and pulled apart carrots cooked in BBQ sauce being served as a substitute for pulled pork. Whilst I’m on kind of a weird and inexplicable meat kick right now, I was a vegetarian for years before that, so it resonated with me and I filed it in my brain for a later date. That later date turned out to be a couple of weeks ago when I was thinking about what I wanted from the 2016 Cate in the Kitchen grilled cheese recipe. And here we are.
All the ingredients for this are, as they always are now, from ALDI, because I love that place dearly and spend most of my time in there. Their smoked cheddar slices are perfectly good for this sandwich but if you don’t have one near you, I can vouch for Applewood as a branded option.
The flavours are insane. When I first tested this recipe it had just one layer of cheese, but when I tried a layer of cheese, followed by a layer of BBQ sweet potato and another layer of cheese, I hit the sweet spot. Honestly, if you try one of my recipes this year, make it this one. Lets make yearly grilled cheese recipes a thing that goes on forever and ever.
1 small sweet potato, grated
300g BBQ sauce
4 slices white bread (plus a little butter for spreading)
6 slices smoked cheddar
- In a large-ish non stick pan, heat a glug of oil on a low to medium heat and cook the sweet potato for about 10 minutes, or until starting to brown.
- Throw in the BBQ sauce and cook on high for just another few minutes to let it bubble and thicken up nicely. Take off the heat and set aside.
- Butter one side of each slice of bread. Put a non-stick frying pan on a low heat and put one slice in butter side down. Top with 1 and a half slices smoked cheddar, then a big smeared spoonful of BBQ sweet potato, then another 1 and a half slices of smoked cheddar. Leave on the heat there for a good 5-10 minutes, you should have it on low enough that it slowly cooks without burning.
- Once the underside is looking brown and crunchy, put the second slice of bread on top (butter side up) then flip the whole sandwich so that the top slice of bread gets to cook. Again, give it a good 5-10 minutes.
- Take off the heat, slice and serve.
- Repeat for sandwich number two OR do both in the same pan!