Author The Food Nanny


  • 1 cup finely shaved use a microplane grater Romano cheese
  • Butter for spreading
  • 4 slices white sandwich bread or your favorite Artisan bread
  • 2 very thin slices Gruyere cheese
  • 2 very thin slices Colby/Jack cheese
  • Dijon mustard for spreading
  • 1/4 cup apricot Jam
  • 1 cup baby arugula


  1. Grate the Romano cheese really fine. Butter each piece of bread on one side. Press 1/4 cup of grated cheese into the butter. (It sticks perfectly). These are the outside pieces of bread that will be grilled.
  2. On the opposite side of the bread, lay a thin slice of the Gruyere Cheese, then a thin slice of Colby/Jack cheese. Spread on some mustard. On the opposite piece of bread, spread on some apricot jam. Add the arugula. Bring the two pieces together to form a sandwich with the butter and cheese on the outsides. Repeat.
  3. Heat a pan to medium heat. Place the sandwiches in the pan and grill until the cheese is melted on the inside and the outside is golden brown. Serve immediately.
  4. SERVE WITH: Chips of choice, of course...we LOVE chips, and unfortunately cannot eat a sandwich without a few crunchy chips on the side.
  5. VARIATION: Use colby/jack shredded cheese and spread on mayonnaise and top with minced yellow onion. Butter the bread and grill. This was Grandma's version of a kicked up Grilled Cheese. Love it!!