Grilling Cheese with bacon and ragout of grapes

Ingredients (four servings):

  • 2 packages (each 9.88 oz/280g) Bergland Grilling Cheese of your choice
  • 16 thin slices of raw, smoked bacon (each slice approx. 0.35 oz/10g)
  • 8 slices of toast
  • 16 small lettuce leaves

For the ragout of grapes

  • 1.06 oz (30g) shallots
  • 10.58 oz (300g) red and green seedless grapes
  • 0.71 oz (20g) butter
  • 0.42 cups (100ml) red grape juice
  • 0.21 cups (50ml) red wine
  • Zests of ½ lemon
  • 1 pinch of salt
  • Pepper
  • ¼ tsp. cornstarch with 1 tbs. grape juice
  • 1 tsp. finely cut peppermint


  • Take the Grilling Cheese out of the packaging, cut the patties in half lengthwise and wrap each half with a slice of bacon.
  • For the ragout, first peel and finely chop the shallots.
  • Then wash and half the grapes.
  • Melt the butter in a saucepan and sauté the shallots until glassy and soft.
  • Briefly, sauté the graves and lemon zests, too.
  • Pour juice and wine in, boil it up and season with salt and pepper.
  • Then bind it with the mixed cornstarch.
  • Finally, add the peppermint.
  • Roast the wrapped Grilling Cheese in a coated pan without adding fat until golden brown.
  • Now toast the bread and half it diagonally.
  • Cover each with lettuce leaves and the wrapped grilling cheese.
  • Serve on a plate together with the ragout of grapes and garnish with mint.