It sounds pretty good though I don’t really like fruit in my food. I didn’t win but I had a great time in the SANDWICHLab cooking up a few batches of grilled cheese. My entry was taleggio, sauteed crimini mushrooms and spicy russian dressing on thinly sliced ciabatta, paired with a Storm King stout. They were very tasty, but a touch too salty. Along the way I experimented with prosciutto, sauteed morels and sauteed black trumpet mushrooms. The crimini’s flavor came out the strongest against the cheese while the prosciutto was too salty.

They tasted about as good as they looked. If you aren’t hungry after looking at these, you must be very lactose-intolerant: