GRILLED CHEDDAR
AND JALAPEÑO BACON SANDWICHES
MAKES 4 to 6 SERVINGS
When is a grilled cheese sandwich more than just a grilled cheese sandwich? When it is made with cilantro Cheddar, tempura-coated tomatillos, and chile-cured bacon. Keep the simple bacon-curing technique in mind whenever you want to amp up your breakfast bacon with some chile heat. It’s especially good for brunch and lunch.
JALAPEÑO BACON
6 slices high-quality bacon, such as Hormel Black Label
1 tablespoon pure ground ancho chile
½ jalapeño, seeded and minced
LEMON AIOLI
⅓ cup mayonnaise
1 small garlic clove, crushed through a press
Finely grated zest of ½ lemon
1 teaspoon fresh lemon juice
CILANTRO CHEDDAR
2 cups (8 ounces) shredded sharp Cheddar cheese
¼ cup finely chopped fresh cilantro
TEMPURA TOMATILLOS
Vegetable oil, for deep-frying
½ cup unbleached all-purpose flour
½ cup cornstarch
Pinch of kosher salt
⅔ cup chilled club soda or seltzer
1 chilled large egg, beaten
3 medium tomatillos, husked, rinsed, and cut into 12 (¼-inch) slices
8 slices wide sourdough bread, cut from a batard
⅓ cup drained Pickled Jalapeños (see here) or store-bought sliced jalapeños for nachos
1. To cure and bake the jalapeño bacon: Sprinkle the bacon on both sides with the ground ancho and jalapeño. Transfer to a 1-gallon plastic bag, seal, and refrigerate for at least 1 hour or up to 24 hours.
2. Position a rack in the center of the oven and preheat the oven to 375°F. Arrange the bacon and any clinging seasoning on an 18-by-13-inch half-sheet pan. Bake until the bacon is crisp and browned, about 20 minutes. Transfer the bacon to paper towels to drain and cool. Cut the bacon slices in half crosswise.
3. To make the aioli: Whisk together all the ingredients in a small bowl to combine. (The aioli can be covered and refrigerated for up to 1 day.)
4. To prepare the cilantro Cheddar: Mix the cheese and cilantro together in a medium bowl.
5. To make the tempura tomatillos: Pour enough oil to come halfway up the sides of a large saucepan and heat to 350°F on a deep-frying thermometer over high heat. Line a baking sheet with a wire cake rack and place it near the stove.
6. Whisk the flour, cornstarch, and salt together in a medium bowl. Add the club soda and egg and whisk gently just until the batter is combined, but not entirely smooth. In batches without crowding, dip the tomatillo slices in the batter, letting the excess batter drip back into the bowl. Add to the oil and fry until golden brown, turning once, about 2 minutes. Using a wire spider or slotted spoon, transfer to the wire rack to drain.
7. Position the broiler rack about 8 inches from the source of heat and preheat the broiler on high. Line an 18-by-13-inch half-sheet pan with aluminum foil (this helps clean up any melted cheese). Arrange the bread slices on the baking sheet. Toast the bread slices on one side under the broiler, about 1 minute. Remove from the broiler.
8. Turn the bread over and spread the untoasted sides with the aioli. Divide the cilantro Cheddar evenly over the bread. Return to the broiler and cook until the cheese melts, about 1 minute. Remove from the broiler.
9. Divide the tomatillo slices, pickled jalapeños, and bacon equally over 4 of the bread slices. Top with the remaining 4 bread slices, cheese side down. Using a serrated knife, cut each sandwich diagonally into halves or quarters. Transfer to a platter and serve immediately.
Chouriço and Pepper
SLOPPY JOES
MAKES 12 SLIDERS 4 TO 6 SERVINGS
These hearty sandwiches are my mom Mary Lou’s specialty, and they are always waiting for me when I come home for a visit. They feature the spicy Portuguese sausage, chouriço, but Spanish chorizo will do. We like to serve a big bowl of the filling with rolls on the side so each person can make an overstuffed sandwich according to his or her own appetite. If you can find Portuguese rolls (which are famously soft with a thin, but crisp, crust), so much the better, although you’ll have to cut them up if you plan to share.
3 tablespoons olive oil
8 ounces Portuguese chouriço or Spanish chorizo links, cut into ½-inch dice
1 large yellow onion, sliced into thin half-moons
1 large green bell pepper, seeded and cut into ½-inch strips
1 pound ground round beef 2½ cups Marinara Sauce (here or see Note), made without fresh basil and parsley
1 cup water
1 teaspoon dried basil
3 tablespoons finely chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
12 potato slider rolls, split
1. Heat 2 tablespoons of the oil in a Dutch oven over medium heat. Add the chouriço and cook, stirring occasionally, until browned, about 5 minutes. Using a slotted spoon, transfer the sausage to paper towels, leaving the oil in the pot. Add the onion and bell pepper to the pot and cook, stirring occasionally, until softened, about 4 minutes.
2. Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the beef and cook, stirring occasionally and breaking up the meat with the side of the spoon, until browned, about 8 minutes. Drain off the excess oil.
3. Add the chouriço and the beef to the Dutch oven, along with the marinara sauce, water and basil, and stir well. Bring to a simmer and reduce the heat to low. Simmer, uncovered, until the sauce has thickened and the vegetables are tender, about 45 minutes. During the last few minutes, stir in the parsley. Season to taste with salt and pepper.
4. Divide the meat mixture among the rolls and serve immediately with plenty of napkins.
Note: Mom makes this with one 24- to 26-ounce jar store-bought marinara sauce, and you can too.