Food Recipes Lunch Sandwiches & Wraps Opulent Grilled Cheese 5.0 (2) 2 Reviews Inspired by Margaret Eby's love of Zabar's in New York City, the combination of creamy, silky Taleggio and nutty aged Gruyère cheeses in these small but decadent sandwiches results in the perfect melt, with plenty of flavor. Pops of fresh salinty from lightly smashed capers stirred into sweet, jammy strawberries balance the richness. Use Tiptree Little Scarlet Strawberry Preserves for the ultimate version of this sandwich—it is made from tiny, sweet strawberries. You can find it at Zabar's or online at brandsofbritain.com. By Margaret Eby Margaret Eby Margaret Eby is currently the Deputy Food Director at The Philadelphia Inquirer, and has previously held a position as Senior Editor at MyRecipes, Food & Wine and Food52. Her work has also appeared in The New Yorker, Rolling Stone, New York Magazine and The New York Review of Books, and she has written two books. Food & Wine's Editorial Guidelines and Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Total Time: 10 mins Servings: 2 Ingredients 2 tablespoons strawberry preserves (such as Tiptree Little Scarlet) 2 teaspoon drained capers Unsalted butter, softened 4 (4- x 2 3/4- x 1/2-inch) slices seeded sourdough rye bread (such as Zabar's) ¼ pound Taleggio cheese, rind removed, cut into 1/8-inch-thick slices, divided 1 ½ ounces aged Gruyère cheese, grated (about 1/2 cup), divided Directions Heat a 10-inch cast-iron skillet over medium. Stir together preserves and capers in a small bowl, lightly smashing capers. Spread butter on one side of each bread slice, and place slices, buttered sides down, on a work surface. Top 2 bread slices evenly with Taleggio slices. Top remaining 2 bread slices with preserves mixture, and top evenly with grated Gruyère. Close sandwiches, buttered sides out, pressing to flatten. Cook sandwiches in hot skillet until bread is golden on the outside and cheese is melted, about 3 minutes per side. Transfer sandwiches to plates; serve immediately. Photo by Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Note Find Tiptree Little Scarlet Strawberry Preserves at Zabar's or online at brandsofbritain.com. Originally appeared: May 2021 Rate It Print