Tillamook Grilled Cheese Recipepalooza – Open Faced Grilled Cheese B.A.T. from J Black’s Feel Good Lounge
J. Black’s Feel Good Kitchen & Lounge talented and creative Executive Chef, Josie Paredes, combines her experience and passion for exceptional food to create a delicious selection of starters, sharing plates and artisan pizzas at their two locations in Austin, Texas and Dallas, Texas. Chef Paredes has had a passion for food ever since she saw her mother cooking at 7 years old in South Texas. Chef Paredes has been with J. Black’s since 2007.
- Prep time: 5 Minutes
- Total time: 8 Minutes
- Yield (number of servings): 1
In celebration of Austin Grill Cheese Week, J. Black’s The Feel Good Lounge has put together the Open Faced Grilled Cheese B.A.T., featuring an overload of Tillamook Sharp Cheddar and Monterey Jack, topped with Niman Ranch Bacon, local Texas baby arugula and Texas tomatoes on a fresh thick cut of Challah bread.
- 1oz Tillamook Unsalted Butter
- 2oz Tillamook Sharp Cheddar, shredded
- 2oz Tillamook Monterey Jack, shredded
- 1 thick cut slice of Challah bread
- 3 slices of Niman Ranch Bacon
- 2oz baby arugula
- 2 – 3 tomatoes slices
Lightly butter one side of thick sliced Challah bread and place it butter side down on medium heated pan or flat grill. Place shredded Sharp Cheddar and Monterey Jack Cheese on bread. Let cheese melt while checking the underside so as not to burn. In a separate pan cook the bacon until crispy. Once desired melted cheese consistency has been reached, remove from heat and top with baby arugula, bacon and tomatoes. Serve and enjoy.