This recipe takes the classic grilled cheese to the next level. Tillamook Medium Cheddar melted with a trifecta of bacon, anchovies and Mama Lil’s Hot Peppers, hugged between two slices of country white bread. It’s cheesy to the third power.
"Any sandwich at Bunk can have applewood smoked bacon, oil-cured anchovies, or marinated hot peppers added, or you can add all three, and that’s called the flavor trifecta. This is our grilled cheese sandwich with the flavor trifecta." - Tommy Habetz of Bunk Sandwiches
8 slices of thick country white bread
16 slices of Tillamook® Medium Cheddar Cheese (try also Tillamook® Reduced Fat Medium Cheddar Cheese)
8 oz marinated hot peppers
12 slices of cooked applewood smoked bacon
16 anchovy filets
8-10 tablespoons (4-8 oz) Tillamook® Unsalted Butter
Place two slices of cheese on two slices of bread. On one slice of bread, stack 2 oz marinated hot peppers on top of the cheese. On the other slice of bread, stack 3 slices of bacon and 4 anchovy filets on top of the cheese. Close the two pieces of bread together and butter the outside of each piece.
Heat a panini press or griddle. Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. To make sure the sandwich is fully cooked, open it up and place in a 450°F oven for about 1 minute. Remove from oven, close sandwich, cut in half, and serve.
Repeat with remaining ingredients to make 3 additional sandwiches.