Grilled cheese sandwiches always have to grow up. It’s usually one of the first things a person learns how to cook, and takes such a small minimum of ingredients, you may feel like you can’t go wrong! This is true to a certain extent, but how do you really excel with your sandwich-making?

Somewhere between your tween years and your 40’s it’s time to step up your grilled cheese game. Just like everything else in life, it’s best to use fun and professional-grade ingredients. A trip to the local organic market or Whole Foods will help you gather the things you need to master this recipe.

This sandwich really puts an indulgent spin on the classic grilled cheese. Created by social blogger MacKenzie Smith, this sandwich is the perfect blend of sweet and savory.

Sliced pound cake serves as the bread. Then it’s topped with rosemary butter and filled with Wisconsin Brie and fig preserves. This is an awesome way to start your morning — pair it with a few other choice pastries for a sweet and savory brunch.

The MacKenzie Grilled Cheese

Step up your Grilled Cheese With The MacKenzie

Step up your Grilled Cheese With The MacKenzie


  • 2 thin slices pound cake
  • 3 slices (about 3 ounces) Wisconsin Brie Cheese
  • 1/2 tablespoon fig preserves
  • 1 tablespoon butter
  • 1 small rosemary sprig, chopped


Top one slice pound cake with slice of Brie. Spread fig preserves on one side of the other piece of pound cake.

Melt butter in skillet over medium heat and sprinkle in chopped rosemary. Continue to heat butter and rosemary for about a minute until leaves start to soften up and the rosemary flavor starts to infuse the butter.

Place both pieces of pound cake in skillet (cheese and fig spread sides up). Cook for 3-4 minutes, until pound cake begins to brown. Gently flip one piece of pound cake on top of the other, sandwiching the Brie and fig preserves inside. Remove from skillet and serve immediately.


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