Dubliner and Berry Jam Grilled Cheese Sandwich
Makes 2 sandwiches
2 tablespoons Kerrygold salted butter, divided into thirds
4 slices crusty artisan bread (I used white chocolate pecan artisan bread from Harmons Grocery)
3–4 ounces Kerrygold Dubliner cheese, cut into 1/4-inch thick slices
3 tablespoons berry jam (I used a local raspberry, blackberry Jam)
1. Heat a large non-stick skillet over medium heat and add one third of the butter. When the butter has melted and the foaming subsides, add the four slices of bread and cook, occasionally lightly pressing down and moving each slice of bread with a thin, flexible spatula (to enable more even toasting), until pale golden brown on the bottom side, about 2 minutes. Remove the skillet from the heat.
2. Transfer the bread to a cutting board, with the toasted sides facing up. Arrange the slices of cheese on the toasted sides of two of the slices of bread and spread the jam evenly over the toasted sides of the other two slices of bread. Create two sandwiches, with the jam and cheese sandwiched in the middle.
3. Return the skillet to the heat over medium low and add another third of the butter. After the butter has melted, add the sandwiches and cook, moving them around occasionally, until they are a deep, golden brown color, about 5 minutes. Remove the sandwiches from the skillet with your spatula. Add the remaining butter, and when it has melted return the sandwiches to the skillet with the toasted sides facing up. Cook, moving them around occasionally, until the second sides are a deep, golden brown color, about 5 minutes. Serve immediately.