I'm not going to lie, I love grilled cheese sandwiches. I love them with 2 slices of white bread, some American cheese slices and lots of butter. But I've come across lots of ways to jazz them up a bit. Here are some suggestions.
No. of Servings: 4
- 6 eggs
- 1 cup milk
- 1 teaspoon pure vanilla extract
- Pinch cinnamon
- Pinch nutmeg
- 2 large russet potatoes
- Salt and pepper
- 4 tablespoons canola oil
- 8 slices bacon
- 8 thick slices firm white bread
- 4 tablespoons butter
- 8 ounces Wisconsin Brie cheese, sliced
Make dipping mixture: Whisk 2 eggs, milk, vanilla, cinnamon, and nutmeg in wide bowl. Refrigerate until ready to use.
Peel potatoes and cover with cold water in pot. Season with salt. Bring to a boil; lower heat and simmer for 5 minutes; turn off burner and let sit 15-20 minutes. Drain; rinse potatoes with cold water. When cool, grate with the large holes of box grater. Heat heavy skillet, preferably cast iron, over high heat. Add canola oil; heat. Spread shredded potatoes evenly over skillet bottom. Season with salt and pepper and cook for 5 minutes or until brown on bottom. Do not stir or disturb potatoes while cooking. Using a wide spatula, flip potatoes over and brown other side without stirring.
Fry bacon in skillet until brown and crispy. Remove; drain on paper towels. Return skillet to stove over medium heat and fry remaining 4 eggs. Remove eggs to a plate. Keep warm.
Heat griddle or skillet over medium heat and add butter. Remove dipping mixture from refrigerator. Rewhisk to blend well. Dip the bread slices, one at a time, in mixture. Grill one side. Flip. Brown second side. Top 4 slices each with 1 ounce Brie, a portion of the potatoes, 1 egg, two slices of bacon, and another ounce of Brie. Top with another prepared bread slice. Continue to grill sandwiches briefly to heat the Brie, being careful not to overbrown bread. Serve with maple syrup on the side, if desired.
- 4 cooked andouille sausages, sliced lengthwise in thirds
- 3 tablespoon(s) butter, softened
- 10 ounce(s) extra-sharp orange cheddar, 6 ounces shredded, 4 ounces sliced
- 8 large slices sourdough bread
- 2 tablespoon(s) Dijon mustard
- 4 ounce(s) (about 1 cup ) Monterey Jack cheese, shredded
- In a large nonstick skillet, cook the sliced sausages over moderate heat, turning once, until browned, about 8 minutes. Transfer the sausages to a plate and wipe out the pan.
- In a bowl, stir the butter with the shredded cheddar cheese just until combined. Spread the cheddar-butter on one side of each slice of bread; arrange them buttered side down on a work surface. Spread the mustard on the bread and sprinkle the Monterey Jack over the mustard. Top four slices with the sausages, and the sliced cheddar. Close the sandwiches, pressing lightly and tucking in any stray cheese.
- Place the sandwiches in the skillet, cover, and cook over moderately low heat until golden on the bottom, 3 minutes. Press with a spatula to flatten slightly, then flip the sandwiches, cover, and cook until browned on the bottom, 3 minutes longer; lower the heat if the bread is browned before the cheese melts completely. Transfer the sandwiches to a cutting board and let rest for 2 minutes, then cut them in half..