We invited 30 friends to share their favorite grilled cheese recipes. Yum!
“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
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 minutes. 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.
Heidi Gibson and Nate Pollak are the undaunted, bread-grilling engineers behind the adventurous menu at The American Grilled Cheese Kitchen in San Francisco, California.
