It’s National Grilled Cheese Day! I know, there are a lot of rando food holidays to keep up with but, can we agree that National Grilled Cheese Day is definitely one we can get behind? I mean, there’s melted cheese happening! The toasty buttered bread and melted cheese combo is pretty much perfection on its own, but sometimes you just have to go all in and make a monster of a sandwich and call it breakfast. This sandwich is a weekend brunch dream. It’s filled with spicy chorizo, gooey Tillamook Medium White Cheddar Cheese Slices. There’s arugula in there for some peppery freshness and a slather of sweet and spicy jalapeno jam that just hits all those flavor buttons. Then, because we can and because it is technically a breakfast sandwich, we top it with a fried egg. I know it’s controversial, but I like mine with a crispy egg skirt and a runny middle, but anyway you wannna fry your egg is a-okay. As long as the middle of the sandwich contains loads of gooey, melted cheese, we’re good. I mean, it is a holiday, and we should respect that, right?
This recipe was created in partnership with Tillamook. So we can all celebrate National Grilled Cheese Month, Tillamook is offering a coupon for a discount on their delicious cheese slices. Thank you for supporting the sponsors who make this blog possible!
- 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
- Spread the butter over one side of each slice of bread.
- 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.
- 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!
Uh-ugh, no way! This sandwich sounds too amazing to be in real life! I so need to be eating one right now, what am I doing with my life?!?!
this. looks. AMAZING
ARGH sometimes it’s too painful to come to your blog BECAUSE OF DELICIOUS LOOKING THINGS EVERYWHERE!!!!!
Haha, I know right! It literally hurts my belly and eyes to see all these amazingness.
Pineapple jalepeno pepper jelly? That’s incredible AND insane!
And that runny egg yolk about to be cut is just dripping with deliciousness.
This adds such a creative touch to the classic grilled cheese sandwich!
I want that chorizo in my belly RIGHT NOW! I’m drooling!
This looks identical to my favourite breakfast sandwich ever from my favourite local breakfast place, down to the rocket/arugula on the side and the type of bread you used and the fact that I can see crispy cheese peering out the sides! Except theirs has ham and sweet mango chutney in the middle. But I think chorizo and pepper jelly sounds next level and your eggie looks perfect 🙂 happy NGCD!
This flavor combo sounds AMAZING! What a genius idea! I looove pepper jelly.
You have the most perfect egg on top of that beauty. I want it all.
Love the sound of this sandwich!