Today is National Grilled Cheese Day, a day dedicated to celebrating a national favorite: the grilled cheese sandwich. Chef Mike Carrino, of popular restaurant Pig & Prince Restaurant in Montclair, NJ, has masterfully created an elegant and delicious twist on a classic sandwich – the Duck Fat Grilled Cheese.
This elevated take on the ‘old reliable’ of sandwiches is sure to please die-hard grilled cheese lovers.
Duck Fat Grilled Cheese
- 8 – ½ inch slices of artisanal rosemary sourdough
- (or your favorite type of rustic bread)
- 12 slices of muenster cheese
- 12 slices of cypress grove, midnight moon cheese
- 8 large slices of tomato
- House made boursin cheese (see recipe below)
- 16 slices of duck bacon (regular pork bacon can also be used)
- 4 tbls melted butter
- 4 tbls rendered duck fat (duck confit fat would be best)
Housemade Boursin:
- 16oz cream cheese softened
- ½ cup soft butter
- 3 cloves garlic (microplane)
- 1 tbsp chopped herbs
- ¼ tsp chopped dried oregano
- ¼ tsp chopped dill
- ¼ tsp chopped basil
- Salt and lemon to taste
In a medium bowl, mix all the boursin ingredients together until fully incorporated.
To assemble the grilled cheese:
- Spread some melted duck fat on the inside of the bread with a pastry brush.
- Smear your homemade boursin on the inside of each slice of bread.
- Layer 3 slices of Muenster on one side of the sandwich bread and 3 slices of Midnight Moon on the other side of the sandwich.
- Lay the tomato on the Midnight Moon side and then the duck bacon (or bacon) on top of the tomato.
- Place Muenster side on top in a large skillet, on medium heat, pour in melted butter and the remaining duck fat.
- Cook on each side for about 3 minutes each, moving often to keep the heat equally distributed.
- Remove from pan and allow to sit one to two minutes before cutting.
Happy National Grilled Cheese Day!
Veronique
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