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THE AMERICAN Farmers Breakfast Grilled Cheese

The month of April is National Grilled Cheese Month, and we’re celebrating with Tillamook Grilled Cheese Recipepalooza!

Each day throughout the month of April, we will be sharing recipes from chefs, moms, Tillamook employees and some of our favorite bloggers, all with one thing in common – they love Tillamook! Get your fill of grilled cheese inspiration then hit the griddle to make our Tillamook Grilled Cheese Recipepalooza recipes for you and your family with your favorite all natural sliced Tillamook Cheese.

Our first grilled cheese recipe comes to us from Tillamook Kitchen chefs Heidi Gibson and Nate Pollak, the undaunted, bread-grilling engineers behind the adventurous menu at THE AMERICAN Grilled Cheese Kitchen in San Francisco, CA.

Recipe Overview

You don’t have to be a farmer to appreciate this early-morning sandwich. Artisanal bread is filled with Tillamook Sharp Cheddar, crisp bacon, slices of roasted potatoes, an egg over-easy, and a bit of chive butter.

“The Farmer’s Breakfast sandwich is a delicious and filling way to start the day. Tillamook Sharp Cheddar Cheese, crisp bacon, sliced roasted potatoes, gooey over-easy eggs, artisanal bread and a bit of chive butter combine for a hearty breakfast treat.” – Heidi Gibson of the American Grilled Cheese Kitchen.

Recipe Details

  • Recipe Title: Farmer’s Breakfast
  • Prep time: 30 minutes
  • Total time: 40 minutes
  • Yield (number of servings): 4

Ingredients List

  • 2 tablespoons (1 oz) Tillamook Salted Butter at room temperature
  • 10 fresh chives, minced
  • 8 slices fresh artisanal levain bread (or other country-style bread)
  • 12 slices Tillamook Sharp Cheddar Cheese
  • 4 small Yukon Gold potatoes, sliced thin (about 1/4 inch)
  • 8 pieces cooked bacon
  • 4 eggs
  • Salt
  • Pepper
  • Olive oil

Preparation/Instructions

Prepare the Chive Butter
Chop chives and cream together with butter.

Roast the Potatoes
Heat oven to 350°F. Spread sliced potatoes one layer thick on an oiled sheet pan and then sprinkle with salt, pepper, and a small amount of olive oil. Roast until fork-tender and lightly browned, about 15-20 mins. When potatoes are done, remove from oven, turn the oven up to 450°F, and put a sheet pan in the oven to heat. While potatoes are roasting, cook the bacon.

Assemble the Sandwiches
Spread chive butter on one side of each slice of bread. Place bread buttered side down. Layer two layers of cheddar on each slice of bread, then one layer of roasted potatoes, then bacon.

Cook the Eggs
Heat a nonstick pan or griddle to 325°F. Spray with oil or a bit of melted butter. Crack eggs and gently place in the hot pan, careful not to break the yolk. Place open face sandwiches onto hot sheet pan and put in oven. Watch carefully and remove sandwiches from oven when cheese is melted and bread is barely browned. Flip over eggs, cook for another 10 seconds, then carefully place each over-easy egg onto each sandwich, on top of bacon. Top each sandwich with one slice of buttered bread and place sheet pan back into hot oven for another 30-60 seconds, until bread is toasted and cheese is melted. Serve immediately.

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