When the sage hits the bubbling butter in the pan, it hits me all at once like a freight train. I’m taken right back to… I don’t know what. I can’t pin it down, but it feels so familiar. It makes my mouth water but also surrounds me in a warm embrace and I feel so much of the memory but I can’t quite remember what it is I’m supposed to be remembering. It’s a once a year scent that I get when making the Thanksgiving turkey, and I wanted to savor it for a lifetime.
So I took a couple of pieces of Tuscan bread, schmeared a spoonful of homemade blackberry jam on it, and shredded some white cheddar cheese. I soaked up the remaining sage butter in the cast iron pan with my slices of bread, and seared them until they were crispy, the jam was warm, and the cheese was melting.
And it was divine.
Here’s to delighting in the simple, the homemade, and butter and sage.
Butter Sage Jam and Cheddar Sandwich
- 2 tablespoons butter
- 2 sage leaves
- 1 tablespoon jam
- ¼ cup sharp white cheddar, grated
- Melt butter in cast iron pan, heat until it is lightly bubbling. Add sage leaves and cook on low until fragrant, about 4 minutes. Remove sage leaves.
- Soak one side of each of the bread slices in the sage butter. Drain butter from the pan.
- Grate cheese. Spread jam on one slice of bread and add cheese to the other. Put jam slice on top of cheese slice. Heat cast iron pan up to medium heat and place sandwich in pan. Cook both slides until sandwich is crispy brown and cheese is melted.