Grilled Cheese & Bacon Sandwiches with Cheese Curds

Cheese Curd Grilled Cheese. JoeBeef_FW_Oct2011
Photo Credit: Fredrika Stjärne, Food&Wine Magazine, 2011.



Cheese curds are small chunks of just-made cheese that haven’t been pressed into a shape. They’re milky and delicious in a grilled cheese sandwich like this one, which is spread with Joe Beef’s signature “chicken glace mayo,” made at the restaurant with chicken stock that Morin says has been “reduced to oblivion.” He suggests substituting beef bouillon to replicate his uniquely savory mayonnaise.

By Frédéric Morin
Food & Wine Magazine
October 2011

Serves 4


1/2 beef bouillon cube
1/4 cup mayonnaise
2 teaspoons Sriracha
Salt and freshly ground pepper
1 tablespoon vegetable oil
1 medium onion, thinly sliced
2 teaspoons cider vinegar
12 slices of bacon
2 tablespoons unsalted butter, softened
8 slices of white sandwich bread
1/2 pound sharp cheddar, cut into 4 slices
1 cup cheddar cheese curds

In a small bowl, crush the bouillon cube into 2 teaspoons of hot water until dissolved. Whisk in the mayonnaise and Sriracha and season with salt and pepper.

In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in the vinegar and season with salt and pepper.

Meanwhile, in another skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels.

Set a griddle over 2 burners and turn the heat to moderate. Butter the bread slices on 1 side. Spread the other side of 4 bread slices with the spicy mayonnaise and top with the onion, cheddar, cheese curds and bacon. Close the sandwiches buttered side out and griddle over moderately low heat until crisp, about 4 minutes per side. Cut the sandwiches in half and serve.

Cook’s Notes:
Cheese curds are available at specialty food shops and cheese shops.


Grilled Ham and Cheese with Strawberry-Red-Wine Jam





The secret to Chris Kronner’s delectable sandwiches is the jam spiked with Pinot Noir. Kronner got the idea when he was helping Elisabeth Prueitt test jam recipes while they drank wine.


Adapted from Chris Kronner
Food & Wine
April 2010

Serves 4

Eight 1/4-inch-thick slices of brioche
1/2 cup strawberry jam mixed with 2 tablespoons of Pinot Noir
8 thin slices of baked ham
8 thin slices of Gruyère cheese
Softened unsalted butter

Heat a large griddle. Spread 4 of the brioche slices with the jam. Top each slice of bread with 2 slices of the ham and 2 slices of the Gruyère and close the sandwiches. Lightly butter the outside of the sandwiches and fry the sandwiches over moderate heat until toasted and the cheese is melted, 2 minutes per side. Cut in half and serve right away.

Grilled Beet, Arugula & Goat Cheese Sandwich

Recipe Adapted From
www. bsinthekitchen. com
April 2012

Photo Credit: www. bsinthekitchen. com, April 2012

Serves 4


For the beets:
4 to 6 medium red beets
3 tablespoons olive oil
2 teaspoons balsamic vinegar
1/2 teaspoon fresh thyme leaves, minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 ounce sherry (optional)

6 to 8 ounces small arugula leaves
6 ounces soft mild goat cheese, softened
4 – 6 tablespoons of butter, divided
Eight 1/2-inch-thick French bread slices, or other country bread

For this recipe, preheat the oven to 400 ° F.

Remove the tops and the roots of the beets and peel each one using a paring knife or a vegetable peeler. Evenly cut the beets into 1 1/2-inch slices.

Place the sliced beets on a foil lined baking sheets and toss them in olive oil , balsamic vinegar, thyme , salt, and pepper.

Place the baking sheet in the oven and roast for 20 to 30 minutes, turning once or twice with a spatula, until the beets are tender.

Once the beets have cooked to the desired tenderness, remove them from the oven and continue to cook in a cast iron skillet heated on medium-high heat. Quickly fry the beets with about a ½ ounce of sherry wine, cooking until the liquid has evaporated.

Once the beets have been fried. butter each sides of the bread. Place the arugula, a little bit of goat cheese, followed by the beets and some more goat cheese. Place the second slice of bread on top of the mass and press the two halves together. Repeat the process with the remaining ingredients.

Add another tablespoon of butter to a clean cast iron skillet. Heat the skilled on medium high. Add the sandwich to the skillet and fry on onse side until it is golden brown for 2 to 3 minutes Using a spatula, flip the sandwich and fry the other side until it is golden brown.

To serve, place the sandwich on a small plate and then sliced it in half.