By Grilled Social Cheese
1 plain croissant
1 ½ Tbsp few slices of Tillamook pepper jack cheese
apple butter (I used Fly Creek)
The first thing you'll want to do is slice your croissant in half and thinly slice some of that Pepper Jack and lay it on. I only use Tillamook's variety because I love how there's little bits of sweet peppers and how the creaminess of the cheese contrasts with spicy little bits of jalapeno peppers. It's so freaking good.
Then you'll just want to dab on some of the apple butter.
My roommate brought some of this stuff home from Fly Creek Cider Mill & Orchard, which is upstate, and it is sooo amazing. Slightly tart, yet super sweet and utterly creamy. I could eat spoonfuls of this stuff. Seriously.
Add another layer of of the Pepper Jack and put the top piece of bread back on top. Because croissants are basically all butter, and because I remember how greasy the last GC was that I made on a croissant (SEE HERE), you don't even need the stuff! You'll just want to turn your heat to medium low and stick it on.
After about five minutes on each side, it should start becoming even more flaky, golden, and crusty. I smashed mine a little because I couldn't resist.
When it's all pretty on both sides, take it off and give it a minute to sit. At this point, the cheese will be soaking up into croissant, and omg, it's about to get REAL.
Pair this GC with a nice tart and acidic Sauvignon Blanc which will contrast with the sweet notes in the apple butter along with the creamy texture and spicy undertones from the Pepper Jack.
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