The Divas love a good grilled cheese sandwich. Pair it with a nice salad, or a Bloody Caesar for that perfect pseudo tomato soup and grilled cheese combo. A grilled cheese is the perfect dinner if you want something fast yet delicious. But we aren’t talking about a piece of Kraft Cheese in between two slices of white bread. Relax! We’re Divas after all… we mean gourmet grilled cheeses. Obviously!
We usually love making grilled cheeses with rye bread but we were recently inspired by St-Méthode Bakery. Opened in 1947, this bakery was opened in the village of St-Méthode. Over 60 years later the bakery is providing renowned bread to Quebec. We adore rye bread but for a different texture and taste, we like using St-Méthode Bakery bread when making a grilled cheese sandwich!
We fell in love with Sinai Gourmet hot sauce at the Montreal Oysterfest, our favourite was their Habanero Maple hot sauce. Forget Tabasco, Sinai Gourmet is revolutionizing hot sauces by creating sauces with natural flavours and by combining peppers. And they’re a Montreal brand, and we absolutely love buying local.
Provolone, Salami & Fig Grilled Cheese
- St-Méthode 9 Grains Bread
- 1 Green Onion, chopped
- Salami or Prosciutto, we were in a salami mood that day
- 1 Tbsp Fig Jam, add more don’t be stingy
- 3 drops Sinai Gourmet Hot Sauce (Habanero Maple)
- Butter the outside of the bread
- Spread fig jam on the inside of the bread, and top with chopped green onions
- Sinai Gourmet Hot Sauce (Habanero Maple) is really spicy so only add about three drops on the inside of the bread, and spread them with a butter knife
- Layer slices of gouda, salami and provolone
- Place the second slice of bread to close the sandwich
- Grill in panini press or fry in a pan
- NOTE: We always use provolone because it’s delicious but we sometimes substitute gouda with marble cheddar, swiss, etc