Wisconsin Colby and Plum Sandwich


by Jacqui of So Good & Tasty



Cheese sandwiches and I have a long history together. When I first became a vegetarian, they were a staple in my diet–always quick and always a comfort food. Back then I wasn’t as much into cooking as I am now, so classic grilled cheese or cheese with lettuce and tomato was the most common and preferred method.

I still enjoy a great grilled cheese, they are the perfect go-to meal for any season, all sorts of weather, and with every ingredient you could imagine. Now I’m much more experimental and love trying new combinations and flavors. The key to a fantastic grilled cheese is to start with a quality cheese, like the Wisconsin Colby used in this recipe.

My inspiration for this sandwich came from one I recently enjoyed that included plum chutney. In my version I wanted to include whole plums and a few other unique ingredients. At first, all the ingredients seem as if they might not work together–don’t judge at a first glance–because every last bite of this sandwich is amazing.

Somehow cheese and fruit go so well together and with the spicy bite of red onion and whole grain mustard this is now a regular in my kitchen.

Wisconsin Colby and Plum Sandwich<

by Jacqui of So Good & Tasty

Serves 4

8 slices whole grain or walnut bread
2 ripe plums, thinly sliced
1 garlic clove, minced
4 teaspoons whole grain mustard
1/2 red onion, thinly sliced
8 thin slices of Wisconsin Colby
Fresh ground pepper, to taste
2-3 tablespoons butter, softened

Lay out four slices of bread. In a small bowl, blend together the minced garlic and mustard. Spread a teaspoon or so of the mustard mixture on each slice. Then top each with 2 slices of Colby cheese, a few slices of plum, and red onion. Grind black pepper on each to desired taste and top with second slice of bread.

Spread each side of the sandwiches lightly with the butter.

Heat a grill pan or press and grill the sandwiches until both sides are golden brown and the cheese has melted. Serve warm.