Move the seven bacon-cheese sandwiches onto the second baking sheet. Place one slice of Cheddar, two strips of bacon, one slice of Jack, and another slice of bread, buttered-side up, on top of each. Next, place seven pieces of bread, buttered-side down, on the cutting board. ![]() Move the 10 plain cheese sandwiches onto one of the baking sheets (it’s OK to crowd them). Place one slice of Cheddar, one slice of Jack, and another slice of bread, buttered-side up, on top of each. Place 10 slices, buttered-side down, on a clean cutting board or counter top. Spread some of the butter, dividing it evenly, on one side of each bread slice, dividing it evenly. If you can find bread you like made in the round loaves called boules, they are easier to work with for this recipe - the curves of the bread fit better into the springform pans than rectangular loaves.Ĥ2 slices rustic artisan bread such as sourdough or levain, preferably cut from 5 to 6 boulesĢ1 slices mild, medium, or sharp Cheddar cheeseġ4 strips thick-sliced bacon, cooked until crisp and drainedĢ jalapeño chiles, cut into crosswise slices about 1/4 inch thickġ can processed cheese spread with a decorative nozzle, any flavor (optional, but hilarious) You will need three nested springform pans, approximately 6 inches, 8 inches and 10 inches three large baking sheets and an electric griddle or stove-top griddle pan. ![]() “There are a lot of moving parts that make it tricky for one person to get the timing right enlisting two or even three people will make the process smooth like butter.”įire up the oven and start the presses - it’s time to get griddling! “Time is of the essence it’s best when the sandwiches are still hot,” she writes. It’s a bit of a commitment to make - but sooooo worth it.
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