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The Osceola - Sloppy Joe Grilled Cheese with Cheddar and McClure's Potato Chips Piece of Bread
The Osceola - Sloppy Joe Grilled Cheese with Cheddar and McClure's Potato Chips Piece of Bread
- Recipe Submitted by Herb on 11/09/2014
Category: Sandwiches, Potatoes, Cheese
Ingredients List
- 1 brioche bun
- - 2 tbsp Tillamook medium cheddar ”“ shredded
- - 2 pats of salted butter
- - a couple potato chips
- ”“ I used McClure”™s pickle
- chips because they”™re my favorite thing EVER
- - 1.5 tbsp sloppy joe mix at room temperature
Directions
If you”™re new to reading this blog, then you probably haven”™t heard me rave about Tillamook very much. They”™re basically one of my favorite cheese companies OF ALL TIME. Thanks to them my friend and I were flown out to LA and got to be a part of the Grilled Cheese Invitational. BEST TIME EVER.
Ok, enough of the cap-locks ”“ you get I”™m excited about this, right? So, basically if you ever need some bomb a** cheddar you better do yourself a favor and use Tillamook. It”™s kind of hard to find on the East Coast but luckily some Trader Joe”™s and Whole Foods carry it. So yeah, get it and shred it up. The finer it”™s shred, the better it”™ll melt.
So to begin, you”™re going to want to use one of my tricks that I sometimes do here on GCS. When you”™re trying to use a bun, you”™ll want to cut it so that the two bready sides can function as the outside toasted pieces. I know that makes absolutely no sense, but basically you”™ll want to use the sides that are not the butt so that you get that nice toasty texture.
I had a super huge brioche bun so I chopped off the top and discarded it (ok, so i gobbled it up), and used the middle and bottom pieces. Flip the bottom piece so that the butt will be the side that you build the sandwich on.
Righty-o, so now that you”™ve got your bread sliced, you”™ll want to pack on a hunk of shredded cheese. I made this at like nine in the morning and I ended up eating like half of the cheddar I cut, so I kept having to shred more. That”™s totally fine ”“ it”™s actually exactly what Tillamook wants; their customers eating whole blocks of cheese at nine in the morning.
Now pile on that sloppy mix ”“ EXTRA SLOPPY. I know how you”™z kids like ”˜em extra sloppy. **Now someone yell “Lady you”™re scaring us!”**
Now for the chippies. I have always put chips on Sloppy Joe”™s. I don”™t know why or how it started, but it”™s something that I have to do. The crunchy texture just makes the sandwich so much better. Try it.
And if you haven”™t had McClure”™s pickle chips, get yourself some. We sell them at my work, Depanneur, and let me tell you what ”“ mmmmhmmmm. That”™s it. That”™s all I can say about them. Oh wait I guess I can share what my roommate said about them ”“ “they kind of taste like salt and vinegar mixed with sour cream and onion and pickles.” She”™s a genius, that one.
So pile on a few or smash ”˜em on. It really doesn”™t matter. They”™ll get crushed anyway.
Now, stack on the rest of
the cheese.
And the top piece of bread.
Then you”™ll want to butter both sides of your bread and turn your burner to a low heat. Once your sandwich is in the griddle, go ahead and take your straw and poke holes all over it. This will create little tunnels that”™ll let your cheese flow out like molten lactose. As your liquid gold starts to ooze out, it”™ll create a cheesy crust that sort of tastes like a Cheez-It BUT BETTER.
Make sure to do the hole-poking thoroughly on each side so that you get a nice-even cheesy crust.
Since it”™s cooking on such a low heat, it”™ll take like 7 minutes to cook on each side. Because brioche burns so quickly and since you want your cheese to be able to travel through the holes, it”™s very important that you give it ample time to cook. Don”™t try to rush it. Relax, drink a beer. Unless it”™s nine in the morning, and in that case, drink a bloody mary or something.
This is what it should look like if your cheese was able to melt out through the holes. If it didn”™t, simply just smack some shredded cheese on the outside and grill it so that it cooks it real quick. It”™ll work the same way but the hole method is much more fun. It made me feel like a scientist! A grilled cheese scientist!
After that, you”™ll want to take it off the stove-top, let it set for a minute, and then serve it while it still looks all pretty and delicious like the one below.
So I guess that does it for today. I”™m sure I”™ll have some interesting things to tweet about while I”™m tailgating at the FSU vs. Oklahoma game. While I”™m there, I”™ll also be working on three more neat ways to cook GC”™s that are kind of hard to do in NYC. So yeah, have a fun week everybody
Ok, enough of the cap-locks ”“ you get I”™m excited about this, right? So, basically if you ever need some bomb a** cheddar you better do yourself a favor and use Tillamook. It”™s kind of hard to find on the East Coast but luckily some Trader Joe”™s and Whole Foods carry it. So yeah, get it and shred it up. The finer it”™s shred, the better it”™ll melt.
So to begin, you”™re going to want to use one of my tricks that I sometimes do here on GCS. When you”™re trying to use a bun, you”™ll want to cut it so that the two bready sides can function as the outside toasted pieces. I know that makes absolutely no sense, but basically you”™ll want to use the sides that are not the butt so that you get that nice toasty texture.
I had a super huge brioche bun so I chopped off the top and discarded it (ok, so i gobbled it up), and used the middle and bottom pieces. Flip the bottom piece so that the butt will be the side that you build the sandwich on.
Righty-o, so now that you”™ve got your bread sliced, you”™ll want to pack on a hunk of shredded cheese. I made this at like nine in the morning and I ended up eating like half of the cheddar I cut, so I kept having to shred more. That”™s totally fine ”“ it”™s actually exactly what Tillamook wants; their customers eating whole blocks of cheese at nine in the morning.
Now pile on that sloppy mix ”“ EXTRA SLOPPY. I know how you”™z kids like ”˜em extra sloppy. **Now someone yell “Lady you”™re scaring us!”**
Now for the chippies. I have always put chips on Sloppy Joe”™s. I don”™t know why or how it started, but it”™s something that I have to do. The crunchy texture just makes the sandwich so much better. Try it.
And if you haven”™t had McClure”™s pickle chips, get yourself some. We sell them at my work, Depanneur, and let me tell you what ”“ mmmmhmmmm. That”™s it. That”™s all I can say about them. Oh wait I guess I can share what my roommate said about them ”“ “they kind of taste like salt and vinegar mixed with sour cream and onion and pickles.” She”™s a genius, that one.
So pile on a few or smash ”˜em on. It really doesn”™t matter. They”™ll get crushed anyway.
Now, stack on the rest of
the cheese.
And the top piece of bread.
Then you”™ll want to butter both sides of your bread and turn your burner to a low heat. Once your sandwich is in the griddle, go ahead and take your straw and poke holes all over it. This will create little tunnels that”™ll let your cheese flow out like molten lactose. As your liquid gold starts to ooze out, it”™ll create a cheesy crust that sort of tastes like a Cheez-It BUT BETTER.
Make sure to do the hole-poking thoroughly on each side so that you get a nice-even cheesy crust.
Since it”™s cooking on such a low heat, it”™ll take like 7 minutes to cook on each side. Because brioche burns so quickly and since you want your cheese to be able to travel through the holes, it”™s very important that you give it ample time to cook. Don”™t try to rush it. Relax, drink a beer. Unless it”™s nine in the morning, and in that case, drink a bloody mary or something.
This is what it should look like if your cheese was able to melt out through the holes. If it didn”™t, simply just smack some shredded cheese on the outside and grill it so that it cooks it real quick. It”™ll work the same way but the hole method is much more fun. It made me feel like a scientist! A grilled cheese scientist!
After that, you”™ll want to take it off the stove-top, let it set for a minute, and then serve it while it still looks all pretty and delicious like the one below.
So I guess that does it for today. I”™m sure I”™ll have some interesting things to tweet about while I”™m tailgating at the FSU vs. Oklahoma game. While I”™m there, I”™ll also be working on three more neat ways to cook GC”™s that are kind of hard to do in NYC. So yeah, have a fun week everybody
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