Monday, May 9, 2011

Smoky Bacon & Egg Grilled Cheese

Another gem from the folks at Top Chef. They called this the "midnight bachelor sandwich". Not to be eaten frequently for the sake of your arteries, but delightfully salty and satisfying!


1/2 pound thick sliced hickory smoked bacon

4 slices of french bread, cut at an angle

1/2 Granny Smith apple, finely sliced

1/2 pound aged white cheddar, sliced

4 tablespoons unsalted butter, room temperature

2 eggs


The recipe called for this to be cooked on a griddle, which, believe it or not, I don't have. I used a grill pan instead and it turned out just lovely.

Turn your griddle (or grill pan) to high heat. Lay slices of bacon flat in the pan. Cook until browned and crisp on each side, then remove to a paper towel lined plate to drain. I used about 3 slices of bacon per sandwich, but you could do more or less, depending on your level of hedonism.

Drain the grease from the pan and wipe down, then return to medium heat.

Place the bread on a cutting board and slice diagonally. Top with slices of cheese, the apples (if desired), and finally the bacon. Assemble the sandwiches, then smear the outside with butter on each side. Place the sandwiches on the pan that you cooked the bacon in. Gently press down on the sandwiches with the back of a spatula or top with a weight (such as another pan). Cook for 4-5 minutes per side until golden brown and the cheese is melted.

In a separate pan, add a little butter and set over medium heat. Crack eggs into the pan and fry gently for 3-4 minutes. Sprinkle with a little salt and pepper, then serve the egg on top of the bacon grilled cheese sandwich.

Tips - If the cheese doesn't melt all the way, you can throw the sandwich in the microwave on low power for a few seconds to finish it off. Also, the apple slices may sound strange, but the flavor works really well with the cheddar! Enjoy!

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