Monday, February 27, 2012

Grilled Cheese + BLT = Love

I love a good sandwich.  I am very partial to a grilled cheese with tomato soup on a cold winter day and, to me, nothing says Spring better than a BLT.  Yum.  Well this sandwich is both grilled cheese and BLT.  Could a sandwich get any better?  I doubt it!

This sandwich is loaded with awesome ingredients and that is what makes it so special.  Using simple, high-quality ingredients turn a sandwich into a rather gourmet tasting meal.  Brioche, goat cheese, arugula, heirloom tomatoes, apple-wood smoked bacon....all of these are so good alone. And when piled together and lightly fried? Genius, Mr. Flay.

Grilled Cheese BLT, adapted from Bobby Flay's Bar Americain Cookbook
--for 2 sandwiches
4 slices of applewood smoked bacon
unsalted butter
4 slices Brioche (or other good sandwich bread)
4 slices good quality cheddar cheese (no Singles please!)
4 oz goat cheese
2 green or heirloom tomato slices
salt and pepper

Put the bacon in a cold cast iron or other heavy frying pan and turn the heat on to medium.  Cook until the bacon is crispy and then remove it to a plate lined with paper towels.  (Bacon generally takes about 4 minutes per side).  Carefully wipe out the pan and then put it back on medium heat.

Use a cutting board to start assembling the sandwiches while the bacon is cooking.  Butter one side of each slice of bread and put them each butter side down on the board.  On two of the slices of bread put the cheddar cheese, then the goat cheese, tomato (salt and pepper the tomato!) and then the bacon.  Put the other two slices of bread on top, butter-side up.  Once the sandwiches are assembled move them to the fry pan and fry them on each side for about 3 minutes.

When the sandwiches are looking golden brown and delicious...remove them from the pan and gently open them up to add a bit of arugula.  Enjoy!

Oh and if you are looking for an awesome brioche recipe, look no further.  Martha's recipe is delicious!

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