From Chef John Marchetti
Grilled Peppercorn Goat Cheese w/ Bacon & Smoked Chile Date Jam
16 slices center cut thick sliced bacon
1/2 lb.unsalted butter, at room temperature
8 slices sourdough levain ( any bread will do but I like the crusty breads for grilled cheese), sliced about an inch thick
4 medium slices smoked Gruyere
2 nice handfuls of wild rocket arugula
8 oz. Chipotle fig & date jam
8 ounces soft goat cheese, (District American Kitchen & Wine Bar uses Crow's Dairy peppercorn chevre)
2-3 tsp extra virgin olive oil
Sea Salt and freshly ground black pepper
-Place the bacon in a large skillet or griddle and cook until golden brown and crisp. Remove to a paper towel-lined plate. Reserve drippings. Break each piece into fourths and set aside.
-Spread butter on 1 side of each slice of bread.
-Spread jam on the other side of 4 slices of the bread, and divide the goat cheese among the other 4.
-Toss arugula with the olive oil and a pinch of salt & pepper, and place on the side with the goat cheese
-Divide bacon among the slices with the jam
-Place one slice of Gruyere on each side with the jam
-Put the sandwich together
-Place 2 tblsp rendered bacon fat in a cast iron skillet or griddle and heat to medium
-Cook until golden brown and flip with a spatula seasoning with salt and pepper immediately after flipping, brown the other side
Lara Mulchay, Owner of Hot Dish Inc.
HotDish's Sonoran Living Grilled Cheese
4 Italian or Sourdough rolls
6oz Gina's Homemade Truffle Butter
8 oz Gina's Homemade Burrata (can subsitute fresh mozzarella)
8 oz Nicasio Valley San Geronimo Cheese (or any other melting washed rind cheese, such as raclette or fontina) shredded.
1 oz shaved or thinly sliced Creminelli Capicola
Lightly sautéed Tuscan kale
Tomato Jam or drained sun-dried tomatoes
Optional: Go Lb Salt Truffle Salt.
Cut the rolls lengthwise. Trim off tops and bottoms to form a flat surface.
Generously butter the tops & bottoms of the bread with truffle butter.
On the bottom half, lightly press approx 2 oz of San Geronimo cheese evenly onto bread. (non buttered side)
Layer capicola & sautéed kale on top of cheese. Place on pan set on medium setting on stove top.
On top piece of bread, spread take a large spoonful of burrata on non butter side. Make sure to include both filling and outer mozzarella.
Optional: Sprinkle truffle salt (or Kosher salt) on top of burrata.
Spoon tomato jam and spread on top of burrata. Place this piece of bread on top of sandwich already in pan.
Take a small sheet of aluminum foil and place on top of sandwich. Press with spatula to compress sandwich. Apply even pressure to the sandwich.
HINT: Cook low and slow. Bottom half should take twice as long to cook as top half, once flipped.
Once the bottom half is evenly browned. Flip the sandwich over and continue cooking until both sides are browned.
Pull sandwich off heat and let rest 5 minutes before cutting in half. Serve immediately.
Grilled Cheese Throw Down 2013
Sunday, March 3
5th and Wine
7051 E 5th Ave
To purchase tickets to the Grilled Cheese Throw Down on March 3 go to:
Tickets are $20
From Chef John Marchetti