Grilled Cheese Throwdown

August 10, 2011

Yes, this is just a recipe for grilled cheese – not exactly on the cutting edge of contemporary cuisine, I know. But this particular recipe happens to belong to one Bobby Flay, and was the winning recipe on his show “Throwdown with Bobby Flay.” For those who may not know the show, he travels the country challenging chefs to a “throwdown” where they compete to make that chef’s particular signature dish. Flay has done throwdowns with fried chicken, clam chowder, macaroni and cheese, hot dogs, Pad Thai, puffy tacos, cupcakes, etc. A pair of judges then decides who wins each challenge (Flay has lost more than he’s won). The grilled cheese throwdown episode featured Flay visiting a restaurant that specializes in that sandwich, but this time Flay emerged victorious with this delicious dish. The Brie and goat cheeses compliment each other perfectly, with the creamy, sweet goat cheese melting nicely with the smooth, elegant Brie. The tomatoes add a nice touch of acidity (Flay used green tomatoes, but we used red and they were great), and the bacon adds that smoky saltiness we all know and love. Flay’s recipe calls for Pullman bread, but since we had no idea where to find that, we used sourdough (or the closest thing to that here in the Northeast) and it was fine, but plain old white bread or Italian would be good too. The next time you’re in the mood for comfort food, give this grilled cheese a try. Enjoy!

Bobby Flay’s Grilled Brie and Goat Cheese with Bacon and Green Tomato

(serves 4)

8 slices center-cut bacon, cut into ½-inch thick pieces

1 stick unsalted butter, at room temperature

8 slices bread (white, sourdough, Italian), sliced 1-inch thick

8 to 12 ounces Brie cheese

2 green tomatoes, sliced ¼-inch thick

8 ounces soft goat cheese, cut into 8 slices

Ground black pepper

Place the bacon in a large skillet or griddle and cook until golden brown and crisp. Remove to a paper towel-lined plate. Break each piece in half and set aside. Heat a griddle or pan over medium heat. Spread butter on 1 side of each slice of bread. Layer 4 of the slices of the bread with 3 to 4 slices of Brie, 2 tomato slices, 2 slices goat cheese, and 2 slices of broken up bacon and season with freshly ground black pepper. Place the remaining bread slices on top, butter side up (press down gently on the top of each sandwich). Cook until golden brown on both sides and the Brie has melted, approx. 3-4 minutes per side. Slice each sandwich in half. Eat!


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