This is kind of epic. Like, more than that. This grilled cheese blends bright, warm-weather flavors with bacon… and gobs of cheese. Like, what!? I’m not even going to write a big to-do about it, I’m just gonna say, you gotsta make this. It’s the business.
Editor’s Note: This is still my favorited grilled cheese sandwich.
The Business (the 3-Cheese, Bacon and Lemon Curd Grilled Cheese)
2 slices of rustic bread*
3 tbsp lemon curd
4-6 slices crispy-as-fuck bacon
1/4 cup blue cheese, crumbled
1-2 oz brie (enough for 1 layer)
2 slices fontina
Lay both slices of bread out and cover in fontina. Spread the lemon curd over the fontina. (If you spread it on the bread directly, it’ll soak in and the flavors will get muddy.)
Take one of your pieces of bread/cheese/lemon shit and add slices of brie, a layer of bacon and then top with blue cheese.
Close up your sandwich and butter both sides. Cook over medium heat in a skillet, using a press to flatten it. (If you’re fancy, go ahead and break out your panini press.)
Cook for a few minutes per side, until the bread is nice and brown/crusty and the cheese is melty.
Slice and devour.
*I made my bread using a recipe similar to the NY Times no-knead recipe.