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The FareTrade

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Fontina | Sourdough | Strawberry Rose Geranium Jam

Watch Chef Kalman Preview This Recipe

Chef Bruce Kalman elevates the classic grilled cheese sandwich by incorporating SQIRL's Seascape Strawberry + Rose Geranium Jam from his June basket.  Coupled with both fontina and parmigiano-reggiano cheeses + a fresh arugula salad, this grilled cheese is sure to both impress and satisfy.  Chef Kalman teaches you his favorite tricks for taking his grilled cheese to the next level.  Preview his recipe tutorial above and follow along with the recipe below!


2 Slices, Sourdough (or Ciabatta)
2 Slices, Fontina Cheese (or as much as desired)
2 Tablespoons, SQIRL Seascape Strawberry Rose Geranium Jam
1/2 Cup, Arugula (lighly dressed with EVOO, Meyer Lemon Juice, and Sea Salt/Fresh Cracked Black Pepper, to taste)
4 Tablespoons, Unsalted Butter (more if needed)
Parmigiano-Reggiano, Freshly Grated (as much as desired)

Cook this recipe step-by-step alongside Chef Kalman when you join The FareTrade!



  1. Preheat oven to 400F
  2. Spread SQIRL Seascape Strawberry Rose Geranium Jam on each slice of bread (approximately 1 tablespoon per slice), then place cheese evenly over both slices of bread
  3. Heat unsalted butter in a large frying pan or cast-iron skillet over medium heat
  4. Once butter is melted, place both slice of bread (open-faced) in the pan
  5. Cook until golden on the bottom, about 3-5 minutes, and finish cooking in the oven until the cheese is completely melted, approximately 3 minutes
  6. Remove skillet from the oven and with a spatula, place each slice on a plate, fill with dressed arugula and top with freshly-grated Parmigiano-Reggiano
  7. Close the sandwich, cut diagonally, and serve