Ultimate grilled cheese sandwich

Ultimate grilled cheese sandwich

By
From
The Potato Cookbook
Serves
4

Of course there’s cheese – that’s a given. But there are also thin slices of stacked potato and, quite frankly, an awesome bacon and onion jam. Butter the outside of the bread and cook these in a frying pan, or use a sandwich press if you have one. The jam recipe makes oodles, and is also used in the spelt and potato pizza.

Ingredients

Quantity Ingredient

For the bacon and onion jam

Quantity Ingredient
350 grams rindless streaky bacon, cut into 1 cm pieces
30 grams unsalted butter
2 large onions, quartered and thinly sliced, about 400 grams
125ml cold brewed coffee
2 tablespoons maple syrup
2 tablespoons balsamic vinegar
1 large granny smith apple, peeled cored and grated
1 teaspoon fresh thyme leaves
1/4 teaspoon freshly ground black pepper

For the sandwiches

Quantity Ingredient
4 small waxy potatoes, about 400 grams
1/4 teaspoon salt, for the cooking water
8 slices bread
60 grams sour cream
150 grams sliced cheese, use brie, gruyere, jarlsberg or cheddar
freshly ground black pepper
60 grams unsalted butter

To serve

Quantity Ingredient
sea salt flakes

Method

  1. In a large frying pan over medium heat, cook the bacon until starting to brown, about 20 minutes. Transfer the bacon to a plate lined with paper towel. (Don’t wash or scrape out the frying pan.)
  2. In the same frying pan, melt the butter and cook the onions, stirring occasionally and scraping up any brown bits at the bottom of the frying pan, until there are touches of gold on the onion slices, about 4 minutes. Reduce the heat to medium–low, cooking the onions until they are very soft and golden, about 20 minutes.
  3. Return the bacon to the pan and stir in the coffee, maple syrup, balsamic vinegar, apple, thyme and pepper. Cook until reduced and thickened, about 40–50 minutes, stirring occasionally.
  4. Scrub the potatoes (peel them if you like) and slice into 3 mm (⅛ in) slices. Put the potatoes and salt in a small saucepan and cover with cold water. Bring to the boil over medium–high heat and boil until tender, about 5 minutes. Drain the potatoes and dry them on paper towel. Alternatively, slice left-over roast potatoes or use left-over potato gratin for the sandwiches.
  5. Take 2 slices of bread and spread a teaspoon of sour cream on each slice. On one slice, on top of the sour cream, spread 1–2 tablespoons bacon and onion jam. Next, layer about a quarter of the potato slices on the bacon and onion jam and top with a quarter of the sliced brie or cheese of your choice. Sprinkle with pepper. Place the second piece of bread on top of the sandwich, sour cream side down. Butter the outside of the bread slices. Repeat for the remaining sandwiches.
  6. Heat a medium frying pan over medium heat. Place 2 sandwiches in the frying pan, butter side down, and cook until they are nicely browned underneath, about 4 minutes. Turn and cook for a further 4 minutes, pressing down on the sandwiches with a spatula a couple of times. You’re aiming for toasted outside and melting cheese inside the sandwich. Repeat with the remaining sandwiches. Alternatively, the sandwiches can be cooked in a sandwich press.
  7. Sprinkle the sandwiches with sea salt flakes and serve with a glass of milk or a nice frothy milkshake. Two straws, of course.
Tags:
Potato
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