Lunchbreak: PBandJ grilled cheese, prepared by South Water Kitchen chef Roger Waysok

Executive Chef Roger Waysok

South Water Kitchen
225 N. Wabash Avenue
Chicago
(312) 236-9300
www.southwaterkitchen.com

PB&J Grilled Cheese

Ingredients:
4 slices brie cheese
1/2 pear, sliced
2 Tablespoons blueberry jam
2 slices whole wheat bread
2 Tablespoons butter

Directions:
Spread jam evenly over one side of each piece of bread.  Put the cheese on top of the jam, then place pear on cheese. Heat 2 tablespoon of the butter in a skillet or grill on medium to low heat and when melted add two pieces of bread from the sandwich. Cover pan to allow cheese to melt. When cheese is melted and the bread is nice golden brown it is ready.  Flip one side on top of the other and remove from pan.  Or you can put in the oven to finish -- after the cheese is added to the bread, put in a 350 degree oven on a sheet pan until the brie melts, then remove and put together the sandwich.

Blueberry Jam

1 pint of blueberries

1/2 cup sugar

2 Tablespoons of lemon juice

Combine all ingredients in a sauce pot and cook until thickened on medium heat.

Tomato Goat Cheese Soup

1 onion, diced

2 celery stalks, diced

4 garlic cloves, minced

1/4 cup goat cheese

4 cups peeled whole tomatoes

salt & pepper

Sautee the onion, celery and garlic in about 1 teaspoon of olive oil in a sauce pot, season with salt & pepper, sautee until ingredients have a little color.  Add tomatoes (with juice if using canned tomatoes).  Simmer for about 20 minutes on low to medium heat.  Then transfer to a blender or use a stick blender and add the goat cheese.  Blend until creamy.  Season with salt & pepper.