Savory Sandwiches Offer Indulgence and Comfort

Savory Sandwiches Offer Indulgence and Comfort

Tips for great off-the-griddle creations

By Cristen Clark

My interest in food and cooking is inherited. My grandmas enjoyed having in-depth conversations about family heirloom recipes. They understood my love of reading cookbooks like novels because they read them this way too. However, written words and recipes are no substitute for my grandmas’ phone calls or the comforting aroma of homemade bread in their warm country homes. I’d give anything to scoot up to their farmhouse kitchen tables for a slice of bread and butter or a grilled cheese sandwich.

The classic grilled cheese sandwich takes me back to my youth. There is nothing fancy about the version I prefer. Homemade bread, American cheese and butter are the three ingredients that make a standard grilled cheese worth eating. Taking classic dishes to the next level by creating new recipes is one of my favorite pastimes.

Recently, I wanted to make a special main dish for my husband’s birthday. It was raining at the time, so the typical grilled fare was out of the question. I pulled out my electric griddle and began chopping and preparing ingredients I thought fit together well. A recipe was born by sandwiching a juicy pork burger, smoked bacon, caramelized onions and gooey cheese together between slices of homemade bread. I like to think of it as a grilled cheese, improved with each savory addition.

To make sandwiches great off the griddle, try these tips I’ve learned from family, friends and chefs.

1. Use homemade bread or a loaf from your favorite bakery to make a great grilled sandwich. It can be fun to experiment with whole wheat and whole grain varieties, as well as sourdough, rye or cinnamon raisin. Slicing bread too thick will make it difficult for the cheese to melt. Many bakeries will slice the loaf to your desired thickness. Be sure to use up all the slices; even if the bread is a few days old, the fat and heat from the griddle will revive it.

2. Slather mayonnaise on the outside of bread slices before cooking. I attended a food blogging conference a few years ago in Chicago, and a chef did a live demonstration showcasing many types of grilled cheese sandwiches. The chef used mayonnaise instead of butter to coat the outside of the sandwich slices before cooking. An additional bonus is the bread won’t brown or burn as quickly when using mayonnaise, allowing your extra cheesy sandwiches plenty of time to melt.

3. Elevate a classic grilled cheese with interesting add-ins. Sautéed mushrooms, caramelized onions and roasted red peppers can take your sandwich in delicious new directions. Celebrate savory and sweet combos by adding a drizzle of honey or a smear of raspberry jam.

4. Cook it low and slow. Cooking at a medium-low temperature will ensure the sandwich will be warmed and melted throughout before the outside of the bread gets too done.

Pork and Bacon Patty Melt

FOR THE CARAMELIZED ONIONS

• 1 large sweet onion

• 2 tablespoons butter

• 1 teaspoon sugar

FOR THE BACON

• 1/2 pound (8 slices) regular sliced smoked bacon

FOR THE PORK PATTY

• 11/2 pounds ground pork

• 1/2 teaspoon Worcestershire sauce

• 1 tablespoon bacon grease, reserved from cooking bacon

• 2 teaspoons seasoned salt

TO COMPLETE THE SANDWICH

• 8 slices of country white bread

• 1/4 cup room temperature butter, for frying sandwiches

• 2 tablespoons Dijon mustard

• 8 slices farmer’s cheese or mozzarella cheese

Cut onion into ¼-inch thick slices. Add 2 tablespoons butter, onions and sugar to a medium-sized skillet over medium-low heat. Cook onions for 15-20 minutes, stirring occasionally, until tender and caramelized. Remove caramelized onions from heat and transfer to a glass baking dish to hold warm.

Cook bacon to chewy-crisp and reserve 1 tablespoon bacon grease for frying pork patties.

Combine ground pork, Worcestershire sauce and seasoned salt. Fluff mixture with a fork, don’t overmix. Shape pork mixture into 4 patties mirroring the shape of country bread slices.

Preheat a large skillet over medium heat. Add reserved bacon grease to the skillet and fry patties until cooked to medium-well doneness or 160 degrees F on a digital instant-read thermometer. Remove from heat and add patties to a glass baking dish with onions to hold warm.

Preheat an electric griddle to medium heat. Spread butter generously and equally on one side of each bread slice. Spread Dijon mustard to the opposite side. Add patties, caramelized onions, 2 slices of bacon and 2 slices of cheese to the mustard side of bread slices. Cook sandwiches over medium heat until the outside turns golden brown and the cheese melts. Serve immediately.

Makes 4 large sandwiches.