Salty Sprig

Salty Sprig Cooking with love and plenty of butter
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06/05/2026

🍋 Lemon Blueberry Cheesecake Grilled Cheese (x2 Sandwiches) Featuring cream Cheese & Lemon Squeeze Yogurt Ingredients (for 2 sandwiches): • 4 slices Sara Lee pound cake (thawed but still firm) • 3 oz plain cream cheese, softened • 3 tbsp Tillamook Lemon Squeeze Yogurt • 2½ to 3 tbsp powdered sugar (adjust to taste) • 1/4 cup fresh blueberries (halved if large) • 2 tbsp butter (for the outsides) • Optional: powdered sugar for dusting Directions: 1. Mix cream cheese, lemon yogurt, and powdered sugar in a bowl until smooth and fluffy. 2. Spread the filling evenly on two slices of pound cake. 3. Gently press blueberries into the filling, then top with the remaining slices. 4. Butter the outsides of each sandwich. 5. Grill over medium-low heat until golden brown and crisp on both sides (about 2–3 min per side). 6. Let sit for 1 minute before slicing. 7. Optional: dust with powdered sugar and serve warm. 🍰 Tangy, sweet, and crispy — like lemon cheesecake you can eat with your hands.

06/05/2026

Caramelized Onion & White Cheddar Grilled Cheese featuring ‘s Extra Sharp White Cheddar! 🧅 Grilled Cheese Gone Wild: Caramelized Onion & White Cheddar Edition Rich, tangy, golden, and buttery — this one’s a bistro sandwich in grilled cheese form. 📝 Recipe (for 1 sandwich): Ingredients: • 2 slices rustic sourdough bread • 1 tbsp Dijon mustard • 2 tbsp thyme butter (softened butter + a pinch of dried thyme) • ½ cup caramelized onions (see below) • ⅓–½ cup Tillamook extra sharp white cheddar, shredded or sliced For the caramelized onions: • 1 medium yellow onion, thinly sliced • 1 tbsp butter • Pinch of salt • 1–2 tsp Worcestershire sauce • Optional: 1 tsp balsamic vinegar or dry red wine Instructions: 1. Caramelize the onions: Cook sliced onion in butter over medium-low heat with a pinch of salt, stirring occasionally until golden (25–30 min). Once caramelized, stir in Worcestershire and (optional) balsamic or red wine. Cook 1–2 min more. 2. Spread Dijon mustard on the inside of one bread slice and thyme butter on the inside of the other. 3. Layer with cheddar and a generous spoonful of caramelized onions. 4. Butter the outsides of both slices (or use more thyme butter). 5. Grill over medium-low heat until golden and crisp on both sides, and cheese is fully melted. 6. Let rest 30 seconds before slicing. 🧅 Sharp, sweet, tangy, and melty — this one’s bold and buttery with a little kick.

06/05/2026

🍎 Apple Cheddar Melt with Homemade Honey Butter, Crispy Sage & Toasted Nuts Featuring Sharp Cheddar & Good Seed ’s Killer Bread 🧾 Ingredients (for 1 sandwich): • 2 slices multigrain bread • 1 tbsp honey butter (see below) – for the outside • 1½–2 oz Tillamook sharp cheddar, shredded or sliced • ¼ of an apple, thinly sliced (Honeycrisp, Pink Lady, or Granny Smith) • 1–2 tsp honey (for inside the sandwich) • 1 small sage leaf (optional) • 1 tbsp chopped walnuts or pecans • Pinch of flaky sea salt (for topping) 🍯 To Make the Honey Butter: • 1 tbsp softened butter • 1 tsp honey Mix together in a small bowl until fully combined and smooth. 🔥 To Toast the Nuts: Add chopped walnuts or pecans to a dry skillet over medium heat. Toast, stirring often, for 2–3 minutes until golden and fragrant. Optional: Add ½ tsp butter for extra richness. 🌿 To Crisp the Sage Leaf (optional): Heat 1 tsp butter in a small skillet over medium heat. Fry the sage leaf for 10–15 seconds per side, until crisp. Remove and drain on a paper towel, then crumble into the sandwich. 🥪 Assembly + Cooking Instructions: 1. Butter the outsides of both bread slices with the honey butter. 2. On the inside of one slice, layer in this order: • Tillamook sharp cheddar • Apple slices • Drizzle of honey • Toasted chopped nuts • Crumbled crispy sage (if using) 3. Top with the second slice of bread (honey butter side out). 4. Grill over medium-low heat in a nonstick or lightly greased skillet. 5. Cook until golden brown and crisp on both sides, and the cheese is melted (about 3–4 min per side). 6. Let rest for 1 minute before slicing. 7. Finish with a light sprinkle of flaky sea salt on top. 🍎 Sweet, salty, buttery, and melty — this grilled cheese tastes like cozy fall comfort in sandwich form.

06/05/2026

🥐 Spinach Artichoke Croissant Grilled Cheese featuring Very Veggie Cream Cheese Spread & Pepperjack Cheese Creamy, spicy, melty, and extra buttery — like spinach artichoke dip meets grilled cheese on flaky croissant heaven. 🧾 Ingredients (for 1 sandwich): • 1 large grocery store croissant (sliced in half horizontally) • 2 tbsp Tillamook veggie cream cheese • 1/4 cup chopped baby spinach (lightly wilted or raw) • 1/4 cup chopped artichoke hearts (drained well) • 1–2 slices or 1/3 cup shredded pepper jack cheese • 1 tbsp butter (for grilling) • Optional: pinch of red pepper flakes or garlic powder in the cream cheese 👩‍🍳 Instructions: 1. Carefully slice the croissant in half horizontally with a serrated knife. 2. In a bowl, mix the spinach, artichoke hearts, and veggie cream cheese. Add optional red pepper flakes or garlic powder if desired. 3. Spread the mixture onto the bottom half of the croissant. Top with pepper jack cheese. 4. Place the top half on and press lightly to seal. 5. Butter the outside lightly. 6. Grill over medium-low heat in a nonstick or lightly greased skillet until golden and crisp, and the cheese is melted (about 2–3 minutes per side). 7. Let rest 30 seconds before slicing. 🧄 Creamy, herby, cheesy, and spicy — this one’s grilled cheese meets party dip on flaky croissant perfection.

06/05/2026

🍓 Grilled Cheese Gone Wild: Strawberry Shortcake French Toast Edition Featuring plain cream cheese & Seriously Strawberry cream cheese spread 🧾 Ingredients (for 1 sandwich): • 2 slices cinnamon swirl bread • 1 egg + 1 tbsp milk (for French toast dip) • 2 tbsp Tillamook strawberry cream cheese • 2–3 fresh strawberries, thinly sliced • 1 tbsp butter (for the pan) Cream Cheese Glaze (for drizzle): • 1 oz cream cheese, softened • 1½–2 tbsp powdered sugar • 1–2 tsp milk (until pourable) 👩‍🍳 Instructions: 1. In a shallow dish, whisk together egg and milk. 2. Dip both slices of cinnamon swirl bread into the mixture, coating both sides. 3. Heat a buttered skillet over medium heat. 4. Grill one side of each slice until just set and lightly golden (this becomes the inside). 5. Remove from skillet, place grilled sides up. 6. Spread strawberry cream cheese on both slices. 7. Add a layer of fresh strawberries, then close the sandwich (grilled sides in, raw sides out). 8. Return to the skillet and cook over medium-low heat until the outsides are golden brown and crisp, and the inside is warm and melty (2–3 min per side). 9. In a small bowl, mix cream cheese, powdered sugar, and milk to make your glaze. 10. Drizzle over the sandwich before serving. Optional: dust with powdered sugar or top with a fresh sliced strawberry. 🍓 Crispy on the outside, creamy and sweet on the inside — this one’s brunch chaos in all the right ways.

06/05/2026

🧀 Antipasto Grilled Cheese Gone Wild (Makes 2 Sandwiches) featuring mozzarella & smoked sausages! Ingredients • 4 slices roasted garlic bread • 2 oz Tillamook mozzarella cheese, sliced or shredded • 2 Tillamook smoked sausages (or more to taste), sliced thin • 4 slices Calabrese salami • 4–6 strips roasted red bell peppers (jarred is fine, drained well) • 6–8 sliced Kalamata olives (patted dry) • 6–8 pepperoncini slices (patted dry) • 1–2 tsp Italian dressing • Butter for grilling (optional: garlic butter or herbed butter) Optional Garnish • Flaky sea salt • Chopped fresh basil for serving Instructions 1. Layer each sandwich: • Spread a tiny bit of Italian dressing on the inside of each slice of bread (don’t oversaturate). • Add mozzarella, then layer with smoked sausage slices, salami, roasted red peppers, pepperoncini, and olives. • Top with more mozzarella, then the second slice of bread. 2. Grill it up: • Butter the outside of both slices of bread. • Heat a skillet or griddle over medium heat. • Grill 3–4 minutes per side or until golden brown and melty. • Press gently while cooking for better melt + crisp. 3. Slice and serve: • Let it rest 1–2 minutes, then slice and serve. • Sprinkle with flaky sea salt or fresh basil if desired.

06/04/2026

🔥🌶️Jalapeño Popper Grilled Cheese featuring mozzarella & chive & onion cream cheese spread! 🧀 Ingredients (makes 1 large sandwich): • 2 slices thick sourdough bread • 2 tablespoons Tillamook chive & onion cream cheese • ½ to ¾ cup shredded Tillamook mozzarella • 2 strips bacon, cooked • 1 jalapeño, halved, seeds removed, and charred • Softened butter (for the outsides) 🔥 Instructions: 1. Char the jalapeño: Halve and grill or broil until blistered. Remove seeds for less heat. 2. Prep the bread: Butter the outsides of both bread slices. 3. Assemble: • Spread cream cheese on the inside of both slices. • Add mozzarella, cooked bacon, and the two jalapeño halves. 4. Grill: Toast over medium heat until golden brown and the cheese is melted—about 3–5 minutes per side. 5. Slice & serve: Cut in half and show off that gooey cheese pull.

06/04/2026

🧀 Smoky Maple Bacon Melt (Grilled cheese gone wild — finale edition) featuring hickory smoked cheddar and honey jalapeno cream cheese Ingredients (makes 1 sandwich): • 2 large cinnamon rolls (store-bought, frosting removed or tops cut off) • 2 slices Tillamook Smoked Cheddar • 2 tbsp Tillamook Jalapeño Honey Cream Cheese • 2 slices crispy cooked bacon • 1 tsp pure maple syrup (plus more for serving) • Pinch of flaky sea salt • Butter, for grilling 🔥 Assembly Instructions: 1. Prep the rolls: Slice the tops off your cinnamon rolls to remove the frosting and give you two flat, grillable sides. 2. Spread: On the cut sides, spread 1 tbsp of Tillamook Jalapeño Honey Cream Cheese on each. 3. Layer: • Bottom roll • 1 slice smoked cheddar • 1 slice bacon • Drizzle with ½ tsp maple syrup and sprinkle a pinch of flaky sea salt • Repeat cheese + bacon • Finish with another drizzle of maple syrup • Top roll 4. Grill it: Butter the outsides and grill in a skillet or on a griddle over medium-low heat until golden and melty — about 3–4 minutes per side. 5. Serve

06/04/2026

🥕 Carrot Cake Bran Muffins with Pineapple, Coconut & Pecans Yields: 12 standard muffins Moist, flavorful, and secretly packed with fiber. Ingredients Wet: • 1/2 cup neutral oil (like avocado or canola) • 2 large eggs • 1/3 cup brown sugar • 1/4 cup maple syrup or honey • 1/2 teaspoon vanilla extract • 1/2 cup crushed pineapple (drained) • 1 cup finely shredded carrots (about 2 medium) • 1/2 cup whole milk or unsweetened almond milk Dry: • 1 cup wheat bran • 1 cup all-purpose flour (or half AP/half whole wheat) • 1 teaspoon baking soda • 1/2 teaspoon baking powder • 1/2 teaspoon salt • 1 teaspoon cinnamon • 1/4 teaspoon nutmeg • 1/4 teaspoon ginger Fold-ins (optional but highly recommended): • 1/3 cup chopped walnuts or pecans • 1/3 cup unsweetened shredded coconut • 1/4 cup golden raisins (or regular) Instructions 1. Preheat oven to 350°F. Line a muffin tin with paper liners or grease well. 2. Mix the wet ingredients: In a large bowl, whisk together oil, eggs, brown sugar, maple syrup, vanilla, milk, pineapple, and carrots until well combined. 3. Add dry ingredients: Sprinkle wheat bran, flour, baking soda, baking powder, salt, and spices on top. Gently stir until just combined—don’t overmix. 4. Fold in nuts, coconut, and raisins, if using. 5. Divide batter evenly among 12 muffin cups. 6. Bake for 18–22 minutes, or until a toothpick comes out clean and the tops spring back when touched. 7. Cool in pan for 5 minutes, then transfer to a wire rack.

06/03/2026

Basil Pesto Ingredients: • 1 1/2 cups fresh basil leaves, packed • 1/3 cup freshly grated Parmesan cheese • 1/4 cup pine nuts, lightly toasted • 2 small or 1 large garlic clove • 1/3 cup extra virgin olive oil (plus more if needed) • 2–3 tsp lemon juice (to taste) • 1/4 tsp salt (adjust to taste) Instructions: 1. Lightly toast your pine nuts in a skillet for 2–3 minutes and let cool. 2. Add basil, Parmesan, toasted pine nuts, garlic, and lemon juice to a food processor. Pulse to combine. 3. With the processor running, drizzle in olive oil until the pesto is smooth and creamy. 4. Taste and adjust with more salt, or a splash of lemon if needed.

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