• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 1
    OK

    Rogue and Cannon Aged Cheddar and Oaxaca Cheese Grilled Cheese

    In this sandwich, chef Adam Slamon, of Rogue & Cannon restaurant, pairs rich oven dried tomatoes with a savory beer cheese spread and a sprinkling of Oaxaca cheese. To top it all off, the bread is coated with mayonnaise, instead of traditional butter, before being griddled to crispy perfection.


    Ingredients
    For the Oven Dried Tomatoes
    2
    tomatoes
    For the Beer Cheese
    2
    tablespoons
    butter
    2
    tablespoons
    all-purpose flour
    1
    tablespoon
    dry mustard powder
    2
    tablespoons
    worcestershire sauce
    1
    bottle dark beer
    1
    pound
    aged Cheddar cheese
    For the Sandwich
    2
    thick slices sourdough bread
    1/2
    cup
    beer cheese, recipe above
    2
    oven dried tomatoes, recipe above
    1/2
    cup
    shredded Oaxaca cheese
    2
    tablespoons
    mayonnaise
    Directions
    For the Oven Dried Tomatoes: Preheat the oven to 250F. Using a small knife cut an x into the top of the tomato, then place into a pot of boiling water for 30 seconds remove from the water and place the tomato into an ice bath.
    Once the tomato has cooled take it out of the ice bath and peel the outside skin off of the tomato starting at the top were you placed the “X” prior to boiling. Cut the tomato into 4 wedges and place on a rimmed baking sheet. Bake for about 2 hours.
    For the Beer Cheese: In a medium sauce pot melt the butter. Whisk in the flour and cook until flour is fully mixed in, be careful not to burn the bottom of the pot.
    Whisk in the mustard powder, Worcestershire sauce, dark beer. Once that is mixed well slowly start to add your aged cheddar cheese over low heat until all of the cheese has been incorporated into the sauce.
    For the Grilled cheese: Preheat the oven to 350F. Spread the beer cheese on the two inside parts of the bread. On one side layer the oven-dried tomatoes on top of the beer cheese. On the other piece of bread place the shredded Oaxaca cheese on top of the beer cheese.
    Close the sandwich and spread the mayonnaise on the two outside of the bread. Place into a frying pan on low heat. Cook both sides until golden brown, then bake until the cheese has completely melted.

    The base number of servings for this recipe is 1
    OK

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