Juustoleipa Grilled Cheese Salad

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by Megan of The Fresh Exchange


There is something about a good culinary pun that also tastes good, isn’t there? Well, there was no way to help myself when I got my hands on Wisconsin juustoleipa, also known as “bread cheese.” I had to create something fun to play off of its nickname.

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Instead of taking the traditional route of simply pairing this unique cheese with complementary ingredients, I decided to take it to the next level. I used the “bread cheese” for a fresh take on a “grilled cheese” in this simple, 10-minute recipe you can whip up and pair with a fresh salad just in time for lunch.

Juustoleipa “Grilled Cheese” Salad
By Megan of The Fresh Exchange


Servings: 2



6-ounce ounce piece of Wisconsin juustoleipa cheese

3 medium plums

2 tablespoons fresh mint leaves

1/4 cup fig jam, or jam of choice

2 tablespoons fresh lemon juice

Pinch salt

Pinch pepper

Olive oil, to taste

Balsamic vinegar, to taste

Cooking directions:

If refrigerated, bring Wisconsin juustoleipa cheese to room temperature. Cut cheese in half horizontally, so it is half its original height. Slice each piece through its middle, making two top and two bottom slices.


Halve plums and remove pits; slice plums very thin and set aside. Remove stems of mint leaves; set leaves aside.


Place juustoleipa slices browned-sides-down. Spread jam evenly over each slice. Lay plum slices evenly over jam and top with mint leaves. Sandwich slices together, creating two “grilled cheese” sandwiches.


On stovetop, warm nonstick pan over medium-high heat. Place sandwiches in pan and grill each side for 2-3 minutes until cheese has softened, being careful to not burn. Remove from heat and let cool.


Evenly divide fresh greens among two serving plates or bowls. Once cooled, slice each sandwich in half and place on top of greens. Drizzle one tablespoon of fresh lemon juice over each salad. Season with salt and pepper. Finish with drizzling olive oil and balsamic vinegar to taste. Serve immediately.