Jammin’ Mira Sol Melt – Denver’s Best Grilled Cheese Sandwich 2014

~ With amazing, award-winning fire-roasted-chile hot pepper jelly from Hacienda Maize ~

Jammin' Mira Sol Melt

Jammin’ Mira Sol Melt

Layout draftTaking simple grilled cheese to a sublime delight!

Home-made bread, Hacienda Maize Fire-Roasted Chile Jammin’ Jelly in layers of flavor, and superb cheeses.






Chef Darci’s Yeasted Cornbread

Best of two worlds in bread goin’ on


  • 3 1/4 c all-purpose flour
  • 1/2 c whole wheat bread flour
  • 1 1/8 c coarse cornmeal
  • 1 1/2 tsp salt
  • 2 1/4 tsp yeast
  • 1 1/3 c tepid water
  • 1 large egg, beaten
  • 1 TBSP honey
  • Buttered bread loaf pan


  1. Mix flours and cornmeal well.
  2. Bubble yeast and water.
  3. Add egg and honey.
  4. Add wet ingredients to dry, and mix. Looking for heavy/soft dough. Add more flour if sticky. More water if too dry.
  5. Knead on board 5 minutes by hand, or 3 minutes by mixer.
  6. Place dough (should feel like a baby’s bottom) in a buttered bowl, invert and cover with a light kitchen towel.
  7. Leave dough in a warm place to double in size, approx. 1 1/2 hours.
  8. Lightly flour a shaping surface. Turn dough onto this and shape into a cylinder for your prepared loaf pan (buttered).
  9. Slip bread loaf in pan into a large plastic bag, inflate slightly, and let rise until doubled in size (approx. 1 hour).
  10. Preheat oven to 400F.
  11. Bake uncovered loaf at 400F for 30 minutes until golden and the turned-out loaf sounds hollow when knocked-upon from side or bottom.
  12. Best eaten within 4 days. Can be frozen up to one month.

Jammin’ Mira Sol Melt: 2 slices yeasted cornbread, butter for outsides, Jammin’ Jelly spread inside both sides, Jammin’ Jelly caramelized bacon, 1 oz Pueblo Mira Sol chiles, 1 oz Camembert, 3 oz shredded Gouda and Cheddar mix, and arugula.  Layer to your liking.  Toast buttered outsides, melting cheeses and honoring the freshness and chile goodness inside.

! Savor !



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