Chorizo and Pepper Jelly Breakfast Sandwich
Serves: 1 sandwich
The ultimate, knife-and-fork, breakfast grilled cheese with chorizo, sweet and spicy pepper jelly, peppery arugula, and Tillamook White Cheddar Slices, all topped with a crispy-edged fried egg.
  • 1 tablespoon softened Tillamook Butter
  • 2, ½-inch thick, slices rustic bread
  • 2 slices Tillamook Medium White Cheddar Cheese Slices
  • 2 ounces chorizo, cooked through
  • 1 tablespoon pepper jelly*
  • ¼ cup baby arugula leaves
  • 1 fried egg
  1. Spread the butter over one side of each slice of bread.
  2. Heat a skillet over medium and place one slice of bread, butter side down, into the heated pan. Top with 1 slice of cheese and the cooked chorizo. Cook for a few minutes until the cheese begins to melt. Add the arugula leaves on top of the chorizo and place the second slice of cheese on top. Add about 1 tablespoon of water to the pan and cover until the water evaporates, to melt the cheese. Spread the pepper jelly on the non-buttered side of the remaining slice of bread. Place the bread, pepper jelly side down, on top of the melted cheese and gently flip the sandwich. Cook until the bread is crisp and golden.
  3. While the grilled cheese cooks, fry the egg (however you like! I like a crisp edge and runny yolk). Place the fried egg on top of the grilled cheese and dig in!
I used an all-natural brand of pineapple-jalapeno pepper jelly that's locally made near Portland. Use any brand you like! It adds a sweet and spicy kick to this breakfast sandwich. A little drizzle of honey and a pinch of red pepper flakes would be a nice substitute.
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