Grilled cheese goes chic with Haaps & Barley’s elevated spin on an American classic. Jill’s recipe kicks up the flavor with roasted tomatoes, which “need slow, low heat, so they take a while to cook, but you can make these ahead of time,” she says.

It’s a bit of a departure from the comfort food sandwich of our youth (and if I’m being honest, those broke college days, broke young adulting days…those lazy adulting days…). Hmm, guess not much has changed. Except this:

Add garlic, cheddar and a fried egg on a few slices of good, fresh bread and you’ll have yourself one satisfying sandwich. Save me some? (See lazy adulting, above).


Chic Grilled Cheese

By Haaps & Barley


2 Roma tomatoes, cut in half lengthwise

4 teaspoons olive oil, divided

1 teaspoon maple syrup

Salt, as needed

Pepper, as needed

1 garlic head

2 eggs

2 slices sourdough bread

2 tablespoons butter, room temperature

3/4 cups sharp cheddar cheese, freshly grated

Preheat oven to 300⁰F. On a prepared baking sheet, toss tomoatoes with 2 teaspoons oil and maple syrup; season with salt and pepper. Peel off loose outer layers of garlic skin; cut a 1/4-inch off the top to expose individual cloves. Drizzle with 1 teaspoon oil, wrap in foil, and place on baking sheet with tomatoes. Roast until edges of tomatoes begin to brown, about 2 hours. Remove from heat, unwrap garlic, and set aside to cool.

In a medium skillet, heat remaining 1 teaspoon oil over medium-high heat. When hot, gently crack eggs onto skillet. Season with salt and pepper. Reduce heat to medium-low; cook until whites are set. Remove from skillet and set aside.

In a small bowl, squeeze garlic head to release cloves; mash into a paste. Spread on one side of each slice of bread. Spread the other sides with butter. In same skillet over medium-high heat, place bread slices buttered side down and sprinkle evenly with cheese; allow to melt.

On a serving plate, arrange tomato slices on one of the bread slices; season with salt. Top with eggs and remaining slice of bread. Press down gently, cut in half, and serve immediately.

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For more from Haaps & Barley, check out Jill’s blog here.