Recipe courtesy of Brett Cooper
Episode: Grilled Cheese
Total:
45 min
Active:
20 min
Yield:
6 sandwiches
Level:
Easy

Ingredients

  • 6 slices rustic levain or sourdough bread
  • Aioli, recipe follows
  • 12 strips thickly sliced applewood smoked bacon, cooked
  • 6 cups grated Wagon Wheel cheese
  • Oil, to coat cast-iron skillet
  • 12 eggs
Aioli:
  • 3 green Anaheim chiles
  • 2 cups extra-virgin olive oil, plus more for tossing
  • Sea salt
  • 1 egg yolk
  • Lemon

Directions

Preheat the oven to 450 degrees F. 

Spread the bread with the Aioli. Place 2 strips cooked bacon on each slice. Then sprinkle with 1/2 cup grated cheese per slice. Oil a cast-iron skillet and place the sandwiches inside. Place in the oven and cook until the cheese has melted. 

While the sandwiches are in the oven, fry the eggs over easy (2 eggs for each portion). 

When the cheese has melted, remove the sandwiches from the oven and serve topped with fried eggs. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Aioli:

Preheat the oven to 400 degrees F. 

Toss the chiles with some olive oil and 1/2 teaspoon salt and roast, about 12 minutes. Transfer to a bowl and cover with plastic wrap for 5 minutes. Peel the skins, de-seed and mince the chiles. 

Meanwhile, whisk the egg yolk with a squeeze of lemon juice until it loosens. Slowly whisk in the olive oil to form a thick emulsification. Fold in the chiles with a pinch of salt into the aioli base.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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