Grilled cheese sandwich with raspberry jalapeno jam

I found this red raspberry jalapeno jam at my local Amish farmer's stand. It's everything I thought it would be: just the right amount of sweet and hot. I also thought it would be great on a sandwich. That it most definitely is.

I'm using whole wheat bread and shredded extra sharp cheddar cheese. I had a couple blocks of the cheddar cheese, so I used a little of both. I like to shred the cheese because I think it melts much more easily.

First, you'll need to spread a thin layer of the jam on each slice. Then pile on the cheese. If you've got softened butter, spread that on the outside of each piece of bread. Otherwise, melt some butter in pan over medium heat. I also add a splash of olive oil to the pan, so the butter won't burn.

Then just grill it up until it's toasty on both sides, and the cheese is melted. This would be fantastic with some sliced turkey in there, too. Or lightly saute some onions and apples to add in. And if you don't like the heat of a jalapeno jam, use regular raspberry jam.

Make what you like, and like what you make!